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Рецепт Aubergine "Meatballs" (Polpette Di Melanzane)
by Global Cookbook

Aubergine "Meatballs" (Polpette Di Melanzane)
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  Порций: 6

Ингредиенты

  • 2 Tbsp. salt
  • 3 lrg aubergines - (abt 4 lbs) peeled, and cut into quarters lengthwise
  • 4 slc day-old bread
  • 1 x egg - (to 2)
  • 3/4 c. freshly-grated pecorino divided
  • 2 x garlic cloves finely chopped
  • 1/4 c. minced Italian parsley
  • 1/2 c. fresh bread crumbs
  • 1 c. extra-virgin extra virgin olive oil for frying

Инструкции

  1. Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Add in the aubergines and boil 10 min. Dip the bread in the water and remove, squeezing to drain the water and set aside.
  2. Remove the aubergines from the water and drain well. When the aubergines have cooled, coarsely chop them and place them in the work bowl of a food processor. Add in the soaked bread and 1 egg and pulse to create a somewhat homogenous paste adding more egg if necessary. Add in 1/2 c. pecorino, garlic and parsley and continue to pulse till a smooth yet somewhat dry mix is formed. Don't over-process.
  3. Turn the mix into a mixing bowl and place bread crumbs on a large plate. Using your hands and working quickly, roll the aubergine mix into balls with a 1/2-inch diameter and roll each ball in the bread crumbs to coat. Hold each ball on a sheet tray.
  4. In a heavy-bottomed skillet, heat the extra virgin olive oil till just smoking. Cook the aubergine balls in the oil a few at a time, for 6 to 7 min, till dark golden, turning gently with a wooden spoon to proportionately brown all sides. Remove to a tray or possibly plate lined with paper towels. Sprinkle with the remaining pecorino and serve.
  5. This recipe yields 6 servings.