As they cool, work on the rest of your vegetables: dice 2 carrots, 5 oz. green beans, and 2 zucchini (which you can also grate and leave to drain in a colander, as mentioned previously) into really thin pieces. Have a leek? Chop it into half-moons and add it to the mix.
In a medium skillet, fry 1 clove of crushed garlic with a generous glug of olive oil and a pinch of salt for about 5 minutes, until it starts to crisp up and brown a little, then add your chopped veg: leeks first, then carrots, green beans, and zucchini. Sauté until they turn soft and tender, about 10 minutes, then set aside.
Go back to the bowl with the potatoes, and add ½ cup grated Parmesan, 2 beaten eggs, and salt and pepper. Finely crumble 1 crustless slice of soft bread into the bowl (you can soften it further by dipping it in water) or use ¾ cup fresh breadcrumbs. Mix in the vegetables, alongside a pinch of nutmeg and a handful of chopped parsley. If you want more cheese, add in grated bits of fresh mozzarella or provola or blobs of ricotta—½ cup (4 oz.) should be plenty. Like with the vegetables, drain the mozzarella and ricotta of their liquid before adding them in order to avoid making the mixture too moist.
Using your hands, work everything into a consistent mixture, then scoop out large clumps and shape them into small balls. Roll them in flour, a third beaten egg, and more breadcrumbs to coat.
You can deep-fry (around 4 minutes) or oven-bake (20–30 minutes at 425 °F) your mixed vegetables polpette. Shallow-frying works, too: Warm some olive oil in a skillet over medium heat, then add the polpette and brown them on both sides. Serve with a salad or roast potatoes.
Eggplant polpette recipe:
Eggplant polpette are ubiquitous in Italy. While they vary regionally in terms of herbs (thyme, oregano, dill, basil, you name it) and seasoning (chile flakes, smoked paprika, black pepper) their foundation is pretty much consistent across the country.
To make them, start off by preheating the oven to 425° F. Prick three medium-sized Italian eggplants a few times with a knife, then place them on a baking sheet and roast them for 1 hour, until the flesh is completely soft. Take them out and, once cool enough to handle, scoop the flesh out into a colander, mashing it lightly with a fork to remove any excess moisture (as I said: draining is key).
Transfer the eggplant flesh into a bowl and add 1 beaten egg and 1 garlic clove, crushed. Give it a stir, then crumble in 1 crustless slice soft bread (wet it gently with water to make it extra soft) or pour in ¾ cup fresh breadcrumbs as well as 1 cup grated Parmesan, a handful of chopped parsley, and a pinch of salt and pepper.
With your hands, knead everything together. The texture should feel firm, not loose—if it doesn’t, fold some more breadcrumbs in.
Roll the mixture between your palms to form walnut-like balls—you should get around 15–20 (less if you’re making them bigger). You could also flatten them out, fritter-style. Feel like you could do with some more cheese? Take 1 cup of shredded mozzarella and fold it into the polpette as you make them.
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January 20, 2021 at 04:02AM
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This Polpette Recipe Is the Perfect 'Emptying-Out-The-Fridge’ Dish - Bon Appetit
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