Eating Again by Alice Carbone Tench

Author:Alice Carbone Tench
Language: eng
Format: epub
Publisher: Heliotrope Books

Note: For a full “pizza experience,” after the tofu is fully cooked, transfer it to a round pizza dish, top it with fresh mozzarella to taste and bake it for 15 minutes at 400°F.

137

Polpette di Pane

(Bread meatballs)

for approximately 15 meatballs

My father suggested this recipe almost since the beginning of the Instagram show, in 2019. This simple dish is traditional of Puglia, where he was born, as well as of the poor culinary history of the region. In rough times, when meat wasn’t available, bread and eggs were all a meatball could be made of. They are easy to make and delicious to eat. At 99-years-old, my grandmother Maddalena still makes these.

Preparation: 10 minutes

Cooking time 20-40 minutes

(according to the type of cooking and whether you go for tomato sauce or not)

300 gr. (10.5 oz.) of good bread, possibly stale

(I love ciabatta or baguette) broken into pieces

4 eggs

Breadcrumbs, as needed

100 gr. (3.5 oz. or approximately 1 cup) of grated Parmigiano cheese

1 small clove of garlic (or to taste)

1 small carrot

½ a zucchini

2 tbsp. chopped parsley (or to taste)

Salt, pepper, and extra-virgin olive oil to taste

Soak the bread in water for 10 minutes, (crust and all).

Remove the heart of the garlic and chop it finely.

Peel the carrot and chop it very finely, finely chop the zucchini as well, and sauté in extra-virgin olive oil for 10 minutes.

In a mixing bowl, grate the parmesan cheese, add the chopped garlic, the parsley, and the eggs. Mix well, add salt and pepper and the sautéed vegetables.

Squeeze all the water out of the bread and add it to the egg mixture, breaking it into pieces with your hands.

Form the meatballs with your hands and cook following your desired method. I like to sauté the meatballs in a little bit of extra virgin olive oil until nice and browned, and then continue cooking them in tomato sauce for 15 minutes.

If you decide to bake them, bake for 15-20 minutes at 400°F.

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