Polpette di Pane Lucane
Crispy fried dumplings made of stale durum bread, pecorino, and herbs, gently simmered in a rich tomato sauce. A classic Lucanian comfort dish.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •Mixing bowl
- •Deep frying pan
- •Slotted spoon
- •Wide saucepan
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 22 g
- carbs
- 48 g
- fibre
- 5 g
- protein
- 18 g
- calories
- 460 kcal
Instructions
- 1
Tear the stale bread crumb into small chunks and place into a wide bowl.
- 2
Pour the milk over the bread and let it soak for 10 minutes.
- 3
Squeeze the soaked bread firmly with your hands to remove all excess liquid.
- 4
Crumble the squeezed bread into a clean bowl until no large lumps remain.
- 5
Add the beaten eggs, grated pecorino, minced garlic, chopped parsley, half the salt, and black pepper.
- 6
Mix vigorously with your hands until a dense, cohesive dough forms.
- 7
Roll the mixture into compact balls roughly the size of a walnut.
- 8
Heat the frying oil in a deep frying pan over medium-high heat.
- 9
Fry the bread balls in batches for 3 minutes until deep golden and crisp.
- 10
Transfer the fried balls to a plate lined with paper towels to drain.
- 11
In a wide saucepan, heat olive oil, add passata and remaining salt, and simmer for 15 minutes.
- 12
Gently add the fried balls to the sauce and simmer for 10 minutes until tender.
Chef's tips
Ensure you squeeze the soaked bread crumb as dry as possible, or the balls may become too soft and break apart during frying. If the dough feels too wet after mixing, add a tablespoon of dry breadcrumbs.
Ingredient substitutions
- Pecorino Lucano PDO → Pecorino Romano or aged Grana Padano for a milder flavour
- whole milk → lukewarm water or vegetable stock to soak the bread
Storage
Store leftover polpette in their sauce in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a saucepan over low heat with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Leaving too much moisture in the soaked bread, which causes the polpette to disintegrate in the oil.
- •Frying in oil that is not hot enough, leading to greasy, heavy bread balls.
- •Stirring the polpette aggressively while simmering in the sauce, which can break their crust.
Serving suggestions
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