Vegetarian Polpette
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large egg (s), or 5 size M
- 1 roll, stale
- 80 g parmesan, freshly rated
- 0.5 teaspoon ½ salt
- 2 cloves garlic
- 1 tablespoon parsley, chopped
- Olive oil, for frying
Print Recipe
Pin Recipe Instructions
- Break the bun into crumbs that shouldn`t be too big, but not too fine either. Simply chop it up roughly with a pestle. Please do not use breadcrumbs under any circumstances, this will unfortunately not work the recipe.
- Beat the eggs in a small bowl and add the breadcrumbs and mix well with a fork. Mix in the freshly grated Parmesan, parsley, salt and garlic (exceptionally pressed) and knead to a sticky mass. You can also whip the dough a little for airiness, then the polpette will be nice and fluffy.
- In this case, the cheese gives the typical aroma, so the amount here can be a little more if you like.
- Then let stand for 15-20 minutes so that the mass can draw.
- Then heat the olive oil in the pan and form flat, finger-thick meatballs from the dough and bake until golden brown on both sides. Caution: the polpette will still rise a bit in the pan, so don`t put them too close together or use a pan that is too small.
- Then serve either with tomato sauce (soak it for a moment) and a delicious leaf salad as a starter for pasta or serve pure without sauce with a little salt and salad with a vinegar-oil dressing.
- To saturation:
- One piece per person is counted as these things fill you up well.
- Is great for vegetarians and was once a typical Puglisian poor people`s meal.
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