GRANDMA’S ITALIAN BREAD BALLS (POLPETTE DI PANE)

Here is the recipe for what once was called the dish of the poor peasants from Puglia and it consists of stale bread.

Today it can be served as a delicious crunchy finger food or as an appetizer.

A very versatile dish that we love.

INGREDIENTS:

Makes 15-20 bread balls

• 4 cups of bread crumbs
• 2 or 3 eggs
• chopped parsley
• 1 cup of grated Parmesan cheese
• a pinch of salt
• garlic (optional)

METHOD

Soak the bread without crust with water or milk.

Squeeze it and in the bowl add eggs, parsley, Parmesan cheese, salt (and garlic according to taste).

Knead with hands until dough is compact.

With a spoon or your hands form your bread balls and fry.

Place them on paper towels and serve hot.

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