Polpette di Pane – Italian bread dumplings

Ingredients for 2 servings:

• 1 ½ rolls, stale
• 1 egg(s)
• 150 g Parmesan
• 1 cup of water, approx. 200 – 250 ml content
• 1 cup of milk, approx. 200 – 250 ml content
• 1 pinch(s) of salt and pepper
• n. B. olive oil, in the pan approx. 1 cm high
• 1 bunch parsley, flat

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Recycling leftovers

Pour the milk and water into a bowl and soak the sliced ​​bread rolls. Whisk the egg, salt, pepper, and Parmesan cheese in a bowl. Roughly chop the flat-leaf parsley, preferably with the stems on. Squeeze the bread well, tear it into small pieces, and add it with the parsley. Mix everything well. The mixture should be quite thick. Let it stand for about 30 minutes. Heat the olive oil in a pan. With wet hands, form the mixture into egg-sized, rectangular dumplings; the parsley can stick out if you like. Fry in the hot olive oil on both sides until golden brown. Drain on kitchen paper. A perfect accompaniment to Polle alla Potentina – see my recipe – or simply enjoy with tomato sauce. Note: Polpette are basically the Italian version of bread dumplings.