Egg Polpette
By: Patrick Schurr
Updated: March 23, 2012
Guest Chef: Brian Shoenfelt, WTAJ Videographer & Penn State Altoona Video Production Instructor
Ingredients:
1/2 cup homemade bread crumbs
1/2+ fresh grated Parmesan cheese
fresh ground black pepper
salt
1 tsp. dried parsley
1 clove garlic
2-3 eggs
extra virgin olive oil
small can tomato sauce
water
fresh chopped basil
Directions:
Make homemade bread crumbs by drying a few pieces of Italian bread overnight and then crumbling to make 1/2 cup. In a bowl, mix bread crumbs, Parmesan cheese, some black pepper, a pinch of salt and parsley. If you are going to use fresh parsley, use a little bit less than 1 tsp. Add 1/2 clove of crushed garlic. Beat eggs and add to dry ingredients. If the mixture appears to be too dry, add a third egg. Lightly mix ingredients; do not form a dense mixture. Heat olive oil in a frying pan over medium heat. Form polpettes with a spoon; mixture should yield 4-6 egg-sized polpettes. Fry polpettes in frying pan until golden brown on all sides. Remove from pan, place on paper towel to drain and set aside. Meantime, in a sauce pan, heat a small amount of olive oil and cook 1/2 clove of garlic until brown. Remove from pan. Pour sauce and same amount of water into the pan. Chop basil and add to the sauce. Heat until boiling. Add polpettes, reduce heat to low and allow polpettes to simmer for one hour.
Ingredients:
1/2 cup homemade bread crumbs
1/2+ fresh grated Parmesan cheese
fresh ground black pepper
salt
1 tsp. dried parsley
1 clove garlic
2-3 eggs
extra virgin olive oil
small can tomato sauce
water
fresh chopped basil
Directions:
Make homemade bread crumbs by drying a few pieces of Italian bread overnight and then crumbling to make 1/2 cup. In a bowl, mix bread crumbs, Parmesan cheese, some black pepper, a pinch of salt and parsley. If you are going to use fresh parsley, use a little bit less than 1 tsp. Add 1/2 clove of crushed garlic. Beat eggs and add to dry ingredients. If the mixture appears to be too dry, add a third egg. Lightly mix ingredients; do not form a dense mixture. Heat olive oil in a frying pan over medium heat. Form polpettes with a spoon; mixture should yield 4-6 egg-sized polpettes. Fry polpettes in frying pan until golden brown on all sides. Remove from pan, place on paper towel to drain and set aside. Meantime, in a sauce pan, heat a small amount of olive oil and cook 1/2 clove of garlic until brown. Remove from pan. Pour sauce and same amount of water into the pan. Chop basil and add to the sauce. Heat until boiling. Add polpettes, reduce heat to low and allow polpettes to simmer for one hour.
