Prepare to be amazed by a traditional Italian recipe that transforms humble stale bread into a mouthwatering culinary masterpiece! These Polpette di Pane are not just another vegetarian dish - they're a crispy, golden revelation that will make even meat lovers forget about traditional meatballs. Imagine biting into a perfectly seasoned, crunchy exterior that gives way to a soft, flavorful interior, all without using a single ounce of meat. Get ready to revolutionize your cooking and impress your family and friends with this unexpected gem from Italian cuisine!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups stale bread, crumbled
- 1/2 cup grated Parmesan cheese
- 1/4 cup parsley, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk
- 1/4 cup flour
- Olive oil for frying
Instructions
- In a large mixing bowl, combine the crumbled stale bread with grated Parmesan cheese, finely chopped parsley, minced garlic, salt, and black pepper. Mix thoroughly to distribute ingredients evenly.
- Pour the milk over the bread mixture and gently mix with a fork, allowing the bread to absorb the liquid and soften. Let the mixture rest for 5 minutes to ensure proper hydration.
- Using clean hands, carefully shape the bread mixture into small round balls, approximately 1-
- 5 inches in diameter. The mixture should hold together firmly but not be too compact.
- Spread the flour on a flat plate and gently roll each bread ball in the flour, coating it lightly and evenly. Shake off any excess flour to prevent burning during frying.
- Heat olive oil in a large skillet over medium heat. The oil should be about 1/4 inch deep to ensure even frying.
- Carefully place the floured bread balls into the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes on each side until golden brown and crispy.
- Remove the fried meatballs using a slotted spoon and place them on a paper towel-lined plate to drain excess oil and cool slightly.
- Serve warm as an appetizer, side dish, or with a light marinara sauce for dipping. These can be enjoyed hot or at room temperature.
Tips
- Bread Selection Matters: Use day-old or slightly stale bread for the best texture. Fresh bread can make the mixture too wet and difficult to form.
- Moisture is Key: Let the bread absorb the milk completely to ensure a cohesive mixture that holds together well.
- Gentle Handling: When shaping the meatballs, use a light touch. Overcompacting can make them dense and heavy.
- Oil Temperature: Maintain a consistent medium heat to achieve an even, golden-brown exterior without burning.
- Batch Frying: Don't overcrowd the pan. Fry in small batches to ensure each meatball gets crispy and cooks evenly.
- Serving Suggestions: These are versatile! Serve with marinara sauce, as an appetizer, or alongside a fresh salad for a complete meal.
- Make-Ahead Tip: You can prepare the mixture in advance and refrigerate for up to 24 hours before cooking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 7g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 15mg
