Polpette di Formaggio
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Total Time: 1
Yield: 6 servings
Translated, it's "cheese balls"--like meatballs, but made with Parmesan and Romano cheeses instead. They're light and spongy. Buon appetito!Ingredients:
4 large eggs4 large garlic cloves
3/4 cup bread crumbs
1 cup grated Parmesan cheese
1 cup grated Romano cheese
1 teaspoon black pepper
1/2 teaspoon baking powder
2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
Freshly grated nutmeg
1/4 cup vegetable oil
Tomato Sauce
Instructions:
Beat eggs well. Grate garlic into beaten eggs. Add bread crumbs and mix well. Add cheeses, pepper, baking powder, and parsley. Add a few scrapes of nutmeg and stir well. The mixture should be like biscuit dough, easy to handle.
Form into golfball-sized balls. Flatten to 1-inch patties. Place on a sheet of waxed paper and set aside.
In a medium frypan over high heat, add oil and fry patties until browned, about 3 minutes each side.
In a large saucepan, bring Tomato Sauce to a simmer. Gently add cheese patties. Cover and cook 20 minutes. Patties will rise to the surface like dumplings. Serve with pasta and fresh Italian bread.
Makes 2 dozen polpette.
Tomato Sauce
Ingredients:
1/4 cup olive oil1 shallot, thinly sliced
2 garlic cloves, thinly sliced
1 good-sized scallion, chopped
1 red or green pepper, thinly sliced
1 small hot pepper
Freshly ground black pepper
2 teaspoons oregano
1 tablespoon tomato paste
1-1/2 cups whole peeled tomatoes, canned in pur
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