Bread dumplings (Polpette di pane)
The origin of the bread dumplings goes back to ancient times when food waste was not allowed for economic reasons. All the leftovers of bread were in fact used to make this simple and tasty dish
- 500 g stale bread
- 1 clove of garlic
- 100 g pecorino cheese
- 3 eggs
- Extra virgin olive oil
- Soften the stale bread with milk, when ready squeeze and place in a bowl.
- Add eggs, chopped parsley, chopped garlic, pecorino cheese and knead.
- Prepare the dumplings.
- Bring olive oil to temperature, fry the dumplings a bit at a time until they are golden brown in colour.
- Let dry on paper towels and serve.
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Mediterranean cuisine. Recipes from Puglia
Simple, quick and healthy recipes from the Mediterranean cuisine of the Puglia region of Italy. All recipes with full screen photos to guide and facilitate each stage of the preparation. Buy now and by just updating the book get new added recipes for free.