Polpette with Parmigiano Reggiano PDO
5
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Prep time 10mins
Cook time 10mins
Serves or Makes: 12
Recipe Card
ingredients
- 8 ounces Parmigiano Reggiano PDO, finely grated
- 2 egg whites
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 tablespoons neutral oil, for frying
- marinara sauce, for serving
Method
Step 1
In a medium bowl combine the Parmigiano Reggiano PDO and egg whites.
Step 2
Combine well until a paste forms and it’s ready to be shaped into 1 inch balls (polpette). About 12-14 in total.
Step 3
Refrigerate the polpette for 1 hour before frying.
Step 4
In a saucepan, heat oil on medium. Once the oil is sizzling, add polpette and fry until golden brown on all sides.
Step 5
Remove from saucepan and place onto a paper towel lined plate. Serve immediately with marinara sauce.