Fried egg and bread dumplings
Polpette di uove
Tasty, low-cost antipasti or snacks of eggs and bread. The egg and bread dumplings is a recipe that lets nothing goes to waste.
Puglia’s kitchen is often described as a cucina povera in recognition of the few, low-cost ingredients used. Luckily the thrift and inventiveness of the housewives knows no limits, as I came to realize at a dinner in a friend’s house. One of the dishes was a local speciality called polpette di uove or polpette d’oi as they say around here, and the basic ingredients were an egg and leftover bread. Alternatively, you can make polpette alla ricotta
– I never let anything go to waste, my host Elvira who is a magnificent cook explained, and – having tasted her delicious fried bread dumplings – I understand why.
2 big slices of dried bread
1 glass of milk
50 g grated parmesan
Fresh mint, salt, pepper
Remove the crust from the bread, cut it in squares and soak in milk.
Squeeze off excess milk.
Mix the bread with egg, grated cheese, salt, pepper and chopped mint
Heat up the olive oil (the original recipe prescribes deep frying, but I prefer a normal fry on a frying pan)
Spoon the egg and bread mixture into the oil and fry until golden brown.
Serve the egg and bread dumplings as snack, antipasti or accompanied by pasta and tomato sauce.