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.
Ingredients
Print Recipe
Pin Recipe