Polpette di pane
Bread meatballs
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Polpette di pane, or bread meatballs, are a testament to cucina povera, the Italian 'poor cooking' tradition. Arising from times of scarcity, cooks creatively used stale bread to stretch meager portions of meat and other ingredients. This dish exemplifies resourcefulness and a dedication to minimizing waste.
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Polpette di pane are deeply embedded in Italian culinary culture, representing a tradition of resourceful cooking and family meals. They are often served as a secondo piatto (second course) or as part of an antipasto spread.
Cucina Povera
This dish embodies the principles of cucina povera, a style of cooking that emphasizes using inexpensive and readily available ingredients to create flavorful and satisfying meals. It is a reflection of Italy's history of poverty and resourcefulness.
Family Tradition
Polpette di pane are frequently made at home, passed down through generations. Each family often has their own unique recipe and variations, adding personal touches and reflecting regional ingredients.
Regional Variations
Different regions of Italy may have their own distinct versions of polpette di pane, incorporating local cheeses, herbs, and vegetables. For example, some regions might add sun-dried tomatoes or olives, while others might use different types of bread.
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Polpette di pane offer a comforting blend of savory and slightly sweet flavors, often accented by herbs, garlic, and cheese. The texture is soft and yielding, with a satisfyingly crispy exterior.
The primary flavor profile is derived from the bread itself, which soaks up the flavors of the other ingredients. Common additions include grated Parmesan or Pecorino cheese for a salty, umami richness, fresh herbs like parsley or basil for brightness, garlic for pungency, and eggs to bind the mixture. Some recipes incorporate leftover cooked meat, vegetables, or even raisins for a touch of sweetness. The bread is typically soaked in milk or water to soften it before being mixed with the other ingredients.
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Bread Soaking
Ensure the bread is thoroughly soaked in milk or water but not soggy. Squeeze out the excess liquid before mixing it with the other ingredients. This prevents the polpette from being too wet or dense.
Ingredient Balance
Adjust the amount of bread and other ingredients to achieve the desired consistency. The mixture should be moist but not sticky, and should hold its shape when formed into balls. Add more breadcrumbs if necessary to absorb excess moisture.
Frying Technique
Fry the polpette in hot oil over medium heat until golden brown and crispy on all sides. Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy polpette.
Baking option
For a healthier option, bake the polpette in the oven at 375°F (190°C) for 20-25 minutes, or until golden brown and cooked through. Drizzle with olive oil before baking.
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