Vegetarian Polpette

Ingredients for 4 servings:

• 4 large eggs, or 5 size M
• 1 stale roll
• 80 g Parmesan, freshly grated
• ½ tsp salt
• 2 cloves garlic
• 1 tbsp parsley, chopped
• Olive oil, for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Italian vegetarian meatball, as a starter to pasta dishes

Break the bread into crumbs, not too large, but also not too fine. Simply chopping them roughly with a pestle and mortar is fine. Please do not use breadcrumbs, as this recipe will not work with them. Crack the eggs into a small bowl and add the breadcrumbs, mixing well with a fork. Mix in the freshly grated Parmesan, parsley, salt, and garlic (exceptionally, use crushed garlic) and knead into a sticky mass. You can also beat the dough a little to make it airy, which will make the polpette nice and fluffy. The cheese gives it its typical flavor, so you can add a little more if you like. Let it stand for 15-20 minutes to allow the mixture to rest. Heat the olive oil in a pan and form the dough into flat, finger-thick patties. Fry until golden brown on both sides. Be careful: the polpette will expand a little in the pan, so don’t place them too close together or use a pan that is too small. Then serve either with tomato sauce (quickly dip) and a delicious leaf salad as a starter with pasta, or simply without sauce, with a little salt and salad and a vinegar and oil dressing. To ensure filling: Allow one piece per person, as these things are quite filling. It’s great for vegetarians and used to be a typical Apulian poor man’s dish.