As Italian I eat bread, I make bread and I love bread. I could have bread morning, noon and night but if happens that I have some bread left I use to prepare polpette di pane (bread balls).
A very easy and tasty second course for the whole family.
14 oz stale bread
2 cups whole milk
8 oz ricotta cheese
3.5 oz Parmigiano Reggiano, grated
1 tbsp fresh parsley, minced
1 lemon zest
1/4 tsp ground nutmeg
salt and pepper, to taste
1 tbsp Extra Virgin Olive Oil
1 small onion, chopped
1/3 cup raisins
Place the stale bread in a medium bowl, pour the milk over and let it soak in for 30 minutes.
Squeeze out the excess of milk.
In a big bowl, work together bread, ricotta, Parmigiano, parsley, lemon zest, nutmeg, salt and pepper.
Preheat oven at 325 F degrees.
Form the mixture into about golf ball-sized balls and place them into the oven for a couple of minutes.
In a medium skillet, saute’ onion and raisins (previously softened in warm water) with a little amount of EVOO, then cook the bread balls until golden brown.
Serve hot combined with a glass of dry white wine.
Photo by Maurizio “OttO” De Togni