Busiate al sugo di polpette di pesce spada | CHEF in CAMICIA

fish balls

🥗Healthier: tofu balls

💰Cheaper: ground fish

Tofu balls reduce calories while maintaining texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in fat and adds a cheesy flavor.

Prepare the fish by cutting it into small pieces.

In a bowl, combine the fish, pangrattato, egg, chopped mint, pecorino, and uva passa to form the meat mixture.

Shape the mixture into small balls (polpette).

Dust the polpette with flour.

In a pan, heat oil and fry the polpette until golden brown.

In a separate pot, sauté garlic and chili in oil, then add passata di pomodoro and season with salt and pepper.

Cook the busiate in boiling salted water until al dente, then drain.

Combine the cooked busiate with the sauce and serve with the polpette.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens