Aubergine Polpettine Recipes

POLPETTONE TWO WAYS

Polpettone Two Ways image

Provided by Giada De Laurentiis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 cups diced day-old bread, crust removed
2 1/2 cups milk, at room temperature
1 large or 2 small shallots, minced
2 cloves garlic, minced
1 large egg, at room temperature
1/4 pound thinly sliced prosciutto di Parma, finely chopped
1/2 cup freshly grated Parmesan
1/2 teaspoon kosher salt
1 pound ground turkey
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1/2 cup white wine
1 1/2 cups store-bought marinara

Steps:

In a large bowl, combine the bread with 1/2 cup of the milk and break apart with your fingers. Mix well and allow the bread to soak for 5 minutes. Add the shallots, garlic, egg, prosciutto, Parmesan and 1/4 teaspoon salt and mix with a wooden spoon to evenly distribute the prosciutto. Add the turkey and parsley and mix well. Divide the mixture into 2 even oblong loaves.
Heat 2 medium skillets over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to each pan. Add a loaf to each pan and cook on all sides until golden brown, 3 to 4 minutes per side. Divide the white wine between the two pans and cook until reduced by half. Add the remaining 2 cups milk and 1/4 teaspoon salt to one of the pans and bring to a simmer. Add the marinara to the other pan and bring to a simmer. Reduce the heat under each pan to medium low and cover the pans. Braise until an instant-read thermometer registers 160 degrees in the center of each loaf, about 25 minutes, carefully flipping the loaves about halfway through.
Remove the loaves from the pan and allow them to rest 10 minutes before slicing. Remove the marinara from the heat and stir with a wooden spoon. Simmer the remaining milk, uncovered, until it reduces by half. It will be slightly brown and look broken. Using an immersion blender, blend the milk until fully emulsified and creamy. Serve each polpettone with its respective sauce.

SPICY AUBERGINE POLPETTE

Spicy aubergine polpette image

Francesco Mazzei knows how to get a dinner party started - crispy aubergine morsels paired with a firey jam - you'll be hooked from the first bite to the last.

Provided by Francesco Mazzei

Yield Makes 10-12; 330ml jam

Number Of Ingredients 16

Ingredients

160g (about 1 large) aubergine
2 free-range medium egg yolks
40g fresh breadcrumbs
4g fresh mint leaves, finely chopped
4g fresh marjoram, finely chopped (or a large pinch dried)
16g fresh oregano, finely chopped (or 1 tbsp dried)
Vegetable oil for frying
For the chilli jam
320g red peppers, deseeded and roughly chopped
80g red chillies, deseeded and roughly chopped
2 Thai bird's eye chillies, deseeded and roughly chopped
150g caster sugar
40ml red wine
25g liquid glucose (from the baking section of supermarkets)
You'll also need...
Digital probe thermometer

Steps:

Begin this recipe the day before you want to serve the polpette. To make the chilli jam, whizz the peppers and chillies in a small food processor, or crush to a fine paste in a pestle and mortar. Transfer the chilli paste to a medium saucepan, then stir in the remaining jam ingredients and a pinch of salt. Cook over a medium heat for 10-20 minutes until the mixture has thickened and reduced by two thirds. Set aside to cool.
Meanwhile, put the aubergine directly onto the flame of a gas hob. Cook it, turning when it starts to blacken and blister, until the skin is completely charred. (You can also grill the aubergine directly under the grill.) Set aside to cool, then peel and discard the skin. Chop the peeled aubergine, then put in a colander set over a bowl. Leave to drain overnight in the fridge.
The next day, discard any juices in the bowl, then combine the drained aubergine with the remaining polpette ingredients (except the oil). Season well with salt and pepper, then shape into 10-12 croquettes.
Heat the vegetable oil in a large, deep, heavy-based saucepan to 180°C when tested with a digital probe thermometer. Fry the polpette in 2 batches for 5 minutes each or until golden and piping hot. Serve warm with the chilli jam.

Nutrition Facts :

POLPETTINI

Polpettini image

Provided by Anne Burrell

Categories main-dish

Time 50m

Yield 40 servings

Number Of Ingredients 11

Ingredients

Extra-virgin olive oil
1 1/2 cups diced (1/4-inch) Spanish onion
Kosher salt
3 garlic cloves, smashed and finely chopped
3/4 pound each ground beef, veal, and pork
3 tablespoons finely chopped fresh rosemary leaves
3/4 cup grated Parmesan
6 tablespoons water
1/3 cup bread crumbs
3 large eggs
2 cups chicken stock

Steps:

Coat a large saute pan with olive oil and put the pan over medium heat. Add the onions, season with salt, to taste, and saute until they are translucent and aromatic but have no color, about 5 to 6 minutes. Add the garlic and cook for 2 to 3 more minutes. Remove from the heat and cool.
In a large bowl, combine the meats, rosemary, Parmesan, water, bread crumbs, and eggs. Season generously with salt and add the cooked onions and garlic. Combine until well mixed. (Squish with your hands, it's fun!)
Make a small patty of the meat mixture. Cook it and eat it. This is a tester patty to check and see if the seasoning is correct (it will probably need salt). Adjust the seasoning, if needed.
Roll the meat mixture into 3/4-inch meatballs. Coat a large saute pan with olive oil and put over high heat. Working in batches, cook the polpettini until they are brown on all sides. Add half a cup of chicken stock and cook until the stock has reduced by half. Remove to serving platters. Repeat this process until all the polpettini are cooked and serve immediately. Buonissimo!

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