Polpette Di Nonna Angela

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 0.5 kg ½ bread (s), dark, max. 2 days old
  • Water, warm for soaking
  • 1 scoop mozzarella
  • 1 egg (s)
  • 30 g parmesan, rated
  • salt and pepper
  • Garlic powder
  • nutmeg
  • 1 small Bunch parsley, chopped
  • fat for frying
Polpette Di Nonna Angela
Polpette Di Nonna Angela

Instructions

  1. Tear apart the bread and soak it briefly in warm water, drain well and place the bread mixture in a bowl. Add the chopped mozzarella, parmesan, parsley, egg and spices and mix well with your hands. Caution: do not use too much salt, as the bread already contains salt.
  2. Shape the mixture into small balls. Fry the balls over medium heat until golden brown.
  3. Tastes great as a starter with antipasti, meat substitute in tomato sauce with pasta, soup. Can be frozen super.

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