Polpette Di Uova E Ortiche Egg Patties With Nettles Recipes

POLPETTE NAPOLETANE

Polpette Napoletane image

Provided by Food Network

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 slices stale white bread, crusts removed
1 cup milk
1 small bunch flat-leaf parsley, finely chopped
1 clove garlic, finely chopped
9 ounces minced beef and pork, equal amounts
2 fresh eggs
2 ounces pecorino, grated
Salt and freshly ground black pepper
1 buffalo mozzarella, drained and chopped into little pieces
Unseasoned bread crumbs
Extra-virgin olive oil, for frying
Tomato sauce, recipe follows
Serving suggestion: steamed broccoli
Extra-virgin olive oil
1 clove garlic
3 (12-ounce) tins peeled cherry tomatoes

Steps:

Put the bread in a small mixing bowl, cover with milk, and leave to soak.
Chop the parsley and garlic together. Put meat into a large mixing bowl. Squeeze the milk out of the bread and add to meat. Add parsley and garlic. Use your hands to mix the ingredients. Break eggs into the mixture to bind it. Keep mixing. Add the pecorino. Season with salt and freshly ground black pepper. Shape meatballs by hand, make a hole in the top and insert a small piece of mozzarella. Cover it up and pat meatball into shape. Roll them in bread crumbs. Pour olive oil into a frying pan and when it's really hot, fry the meatballs for 5 minutes, or until they have formed a crust. Then turn over. When golden brown and crusty on both sides remove the meatballs from the pan and drain on paper towels.
Add the meatballs to the tomato sauce, cover and cook very slowly on low heat for 45 minutes, until the sauce is reduced by half.
Pour enough oil into a saucepan to cover the surface. Add garlic and 3 tins of tomatoes, mashing them slightly. Boil the sauce for 5 minutes and simmer for another 3 minutes.
Cooking Time: 8 minutes

ITALIAN EGGPLANT PATTIES (POLPETTTI DE MELANZANE)

Italian Eggplant Patties (Polpettti De Melanzane) image

Very good meat alternative! Great as an appetizer, sandwich, or main meal topped off with good chunky tomato sauce. Comes from my mother Adelia who has been making these forever. Try these, you will love them!

Provided by ChefRed

Categories Lunch/Snacks

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 baby eggplants, skin-on and diced
2 teaspoons salt
1/2 cup extra virgin olive oil
2 cracked garlic cloves, plus
2 finely chopped cloves
1 teaspoon dried hot red chili pepper, diced
2 eggs
3 tablespoons pecorino romano cheese
1 1/4 cups Italian seasoned breadcrumbs
1 1/2 cups vegetable oil or 1 1/2 cups light olive oil
1 tablespoon fresh flat-leaf Italian parsley, finely chopped

Steps:

Place the diced eggplant and (must leave skin on or will not come out right) in a small deep bowl. Season with salt and compress with heavy object. Let it stand for approximately 1 hour. Squeeze out excess juice and set aside.
In a small frying pan, begin to heat 6 tablespoons extra-virgin olive oil, 2 cracked garlic cloves, hot pepper, eggplant for approximately 3 minutes until garlic brown and crisp. Discard the garlic.
In a bowl, beat eggs, add grated cheese, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley. Add the eggplant, , 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly.
Heat vegetable oil in a large non-stick frying pan or skillet. Wet your hands and begin to scoop 1/2 cup of mix to make patties. Start to fry when oil is very hot. Cook for 4 minutes on each side until golden brown. Remove from pan and place on tray lined with paper towels to cool and absorb excess oil. Serve immediately.

Nutrition Facts : Calories 638.1, Fat 57.1, SaturatedFat 7.9, Cholesterol 46.7, Sodium 935.8, Carbohydrate 29, Fiber 10.3, Sugar 7.6, Protein 7.1

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