Polpette di Pane al Sugo

When everyone else are tucking into their meatballs don't miss out on the dinning experience with these savoury balls of bread smothered in a tomato sauce.

Ingredients
makes about 25

for the polpette

500g white bread, day old, crusts removed

250ml milk 
1 free-range egg 

50g Italian vegetarian hard cheese, grated 

30g fresh parsley , finely chopped

2 tbsp Extra virgin olive oil 1 spoon

1 clove garlic

salt to taste
ground black pepper, to taste

for the breadcrumb crust

2 free-range eggs

breadcrumbs

pinch of salt

Method

Cut the bread into slices then into smaller cubes. Then in a large bowl pour in the milk and add the bread. Mix well to make sure all the bread is soaked and let it settle for a few minutes.

Next add the egg and grated cheese, finely chopped parsley, garlic and olive oil. Mix thoroughly with your hands bringing the mixture to a doughy consistency. Season with salt and pepper to taste. 

In a bowl crack in the eggs and whisk together with a fork. Add a pinch of salt. Then on a large plate place as much breadcrumbs as needed. 

Weigh about 35g-40g of dough and shape into a ball. 

Dip it into the egg, then roll it in the breadcrumbs until covered. 

Bring a deep fat fryer of veg oil to a temperature no hotter than 180 °. Test if the oil is ready by dropping in a piece of bread. If it sizzles then you're ready. 

Drop a few (2-3) balls at a time into the fryer. Remove from the oil when they have coloured a golden brown. 

Place them on kitchen paper to absorb the excess oil. 

Serve with spaghetti and a tomato sauce.