Polpette di Melanzane
- Makes approx. 25-30 polpette
- Difficulty Level Creative Italian
- • 2 lbs eggplant • 2 large eggs, lightly beaten • 1 cup fine breadcrumbs, plus ½ cup for rolling the polpette prior to frying • ½ cup grated Parmigiano-Reggiano • 1 garlic clove, minced • 1 tsp of salt and several grindings of freshly ground pepper • 2 tablespoons finely chopped fresh basil • Extra virgin olive oil, for frying
- Preheat the oven to 400°. Wash, dry and trim the eggplant and place whole on a baking sheet lined with foil or parchment paper for easy clean-up. Bake for approximately 45 minutes, turning once, until very soft , and remove from the oven. When the eggplant cools enough to handle without burning your fingers, remove and discard the skin and any large segments of seeds. In a fine mesh strainer or colander set over a large bowl, drain the remaining eggplant pulp of its excess liquid, pressing down on it gently with the back of a wooden spoon. Transfer the eggplant to a large bowl and add the eggs, 1 cup of breadcrumbs, cheese, garlic, salt, pepper and basil. Stir the ingredients together until well-combined. Form the mixture into little balls the size of walnuts and roll them in the remaining ½ cup of breadcrumbs. Set aside the finished polpette on a baking sheet while you continue to form and roll the remainder of the eggplant mixture. (You may fry the polpette at this point or refrigerate them for up to an hour.)
- Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of extra virgin olive oil until shimmering. Working in batches, add the polpette to the hot oil in a single layer (don’t overcrowd). Fry over medium heat, turning once, until browned and crisp on each side, about 3 minutes total. Drain the polpette on the paper towels and serve immediately.
Majella Home Cooking
Benvenuti a Majella Home Cooking! I’m Michelle Capobianco and welcome to my Italian kitchen! Majella - pronounced “mah-yel-lah”- is a mountain in the central Italian region of Abruzzo ...Read more about this chef..
Michelle DiBenedetto-Capobianco is a corporate lawyer-turned-private chef in New York. Restless in her legal career, Michelle began to spend each summer at her family home overlooking the Majella (pronounced “mah-yel-lah”) mountain in the central Italian region of Abruzzo where she studied real Italian cooking with talented home cooks and culinary professionals. Michelle now organizes creative small group tours of Abruzzo for visitors from around the globe.
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