Before showing you the recipe I want to specify that in Italy for “polpette” do not have to contain meat.
In America, however, the term polpette is translated as meatballs.
Broccoli meatballs are a delicious second course, quick to prepare and rich in flavor.
A dish good for any kind of occasion.
- 1 broccoli
- 1/2 cup of grated pecorino cheese
- all purpose flour
- 1 egg
- 1 tablespoon pine nuts
- 1 tablespoon of raisins
- nutmeg to taste
- extra virgin olive oil
- caciocavallo cheese in pieces
- salt and pepper to taste
Clean the broccoli, wash it and boil it in salted water (including the parts that seem to you tougher).
When it’s ready, remove it from the pot and set it aside to drain.
Wait until it becomes cold and completely dry and put it in a bowl.
At this point, mash it well and add the grated cheese, egg, raisins, pine nuts and some breadcrumbs.
While mixing, season with salt, pepper and nutmeg.
When you have obtained a homogeneous mixture, let it rest for about ten minutes. At this point, form small patties and place a cube of caciocavallo cheese inside each one.
Pass them one by one in the flour and fry in a pan.
Drain off any excess oil and serve hot.
If you prefer a lighter version, you can bake them in the oven at 356 F for 15/20 minutes.