Turn an Italian classic vegetarian with homemade polpette made from bread crumbs, Parmesan cheese, herbs and milk. Courtesy of Alison Kent.
ingredients
Vegetarian Polpette
Italian Tomato Sauce
directions
In bowl, whisk eggs and milk; stir in bread crumbs, cheese, half of the parsley, the baking powder, salt and pepper. Set aside for 30 minutes.
Meanwhile, in large saucepan, heat oil over medium-high heat; cook onion and garlic, stirring often, until softened, about 3 minutes. Add passata, tomato paste, wine, sugar, salt, oregano and hot pepper flakes; simmer, stirring, for 5 minutes.
Roll bread crumb mixture into 16 balls. In large skillet, heat oil over medium heat. Cook balls (polpette), turning to brown all over, until firm and golden brown, about 5 minutes. Using slotted spoon, transfer polpette to sauce. Cover and simmer for 20 minutes.
In large pot of boiling salted water, cook pasta until tender, about 8 minutes. Drain; serve with polpette and sauce spooned over top. Sprinkle with remaining parsley.