📝 About This Recipe
Hailing from the rustic kitchens of Southern Italy, Polpette di Pane are a testament to the magic of 'Cucina Povera,' where humble leftover bread is transformed into a gourmet masterpiece. These golden, crispy morsels are incredibly soft on the inside, bursting with the savory punch of Pecorino Romano, fresh parsley, and aromatic garlic. Perfectly fried to a crunch, they offer a nostalgic taste of Italian heritage that proves you don't need meat to create a deeply satisfying, soul-warming appetizer.
🥗 Ingredients
The Bread Base
- 10 ounces Stale Italian Bread (crusts removed, cut into 1-inch cubes; sourdough or ciabatta works best)
- 1.5 cups Whole Milk (room temperature, for soaking)
The Flavorings
- 2 Large Eggs (lightly beaten)
- 1/2 cup Pecorino Romano Cheese (freshly grated for maximum saltiness and tang)
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 clove Garlic (minced into a fine paste)
- 1 teaspoon Lemon Zest (optional, for a bright citrus lift)
- 1/2 teaspoon Fine Sea Salt (adjust based on the saltiness of the cheese)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
For Frying
- 2 cups Neutral Oil (Sunflower or light Olive oil for shallow frying)
- 1/2 cup Breadcrumbs (very fine, for an extra-crispy exterior)
👨🍳 Instructions
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1
Place the cubed stale bread into a large mixing bowl and pour the milk over it. Let it soak for 10-15 minutes until the bread is completely soft.
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2
Using your hands, squeeze the bread firmly to remove as much excess milk as possible. The bread should be moist but not dripping; discard any leftover milk.
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3
In the same bowl, break apart the squeezed bread with your fingers until it has a uniform, crumbly texture.
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4
Add the beaten eggs, Pecorino Romano, Parmigiano-Reggiano, chopped parsley, minced garlic, lemon zest, salt, pepper, and a pinch of nutmeg to the bread.
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5
Mix the ingredients together using your hands or a wooden spoon until a cohesive, slightly sticky 'dough' forms. If it feels too wet to hold a shape, add a tablespoon of breadcrumbs.
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6
Take a small portion of the mixture (about the size of a walnut) and roll it between your palms to form a smooth ball. Repeat until all the mixture is used; you should have about 16-20 balls.
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7
Optional: Roll each ball lightly in the fine breadcrumbs for an extra layer of crunch.
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8
In a wide, heavy-bottomed skillet, heat about 1 inch of oil to 350°F (175°C). You can test the heat by dropping in a small piece of bread; it should sizzle immediately.
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9
Carefully place the balls into the hot oil in batches, being careful not to crowd the pan, which would lower the oil temperature.
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10
Fry for 3-4 minutes, turning them gently with a slotted spoon or tongs, until they are deep golden brown and crispy on all sides.
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11
Use a slotted spoon to transfer the polpette to a plate lined with paper towels to drain any excess oil.
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12
Sprinkle with a tiny pinch of sea salt while they are still hot and serve immediately for the best texture.
💡 Chef's Tips
Always use stale bread that is at least 2-3 days old; fresh bread will turn into a gummy paste rather than a light dough. Don't skip the squeezing step—removing the excess milk is crucial for the balls to hold their shape during frying. If the mixture is too soft to roll, refrigerate it for 30 minutes to firm up the proteins and starches. For a surprise center, tuck a tiny cube of mozzarella inside each ball before rolling; it will create a 'molten' cheese effect. Use a high-quality Pecorino Romano; its sharp, salty profile is the primary seasoning for this dish.
🍽️ Serving Suggestions
Serve warm with a side of simple Marinara sauce or spicy Arrabiata for dipping. Pair with a crisp, chilled Italian white wine like Vermentino or a light Prosecco. Arrange on a wooden board alongside marinated olives and thin slices of Prosciutto di Parma. For a lighter meal, serve 3-4 balls atop a bed of wild arugula dressed with lemon and olive oil. Try them as a 'Polpette' sandwich inside a crusty roll with a smear of pesto.