Don't Throw Away Stale Bread! Polpette di Pane & Spicy Chili Sauce

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more budget-friendly option.

Place the 150g of stale bread slices into a large bowl and cover with 500ml of water. Let it sit for 2–5 minutes until the bread is completely soft.

Take the soaked bread and squeeze it firmly between your hands to remove as much excess water as possible. Place the dry-ish bread into a clean mixing bowl and crumble it into small pieces with your fingers.

Add the 80g of grated Pecorino, 4 eggs, grated garlic, chopped fresh parsley, and 1/2 tsp of ground pepper to the bowl. Mix everything together thoroughly. The consistency should be a soft, thick batter—thick enough to hold together on a spoon but too soft to roll by hand.

Pour 250ml of sunflower oil into a frying pan and heat it over medium-high heat. To check if it's ready, drop a tiny bit of the batter into the pan; if it sizzles and rises to the top immediately, you are ready to fry.

Using a tablespoon, scoop up a portion of the mixture and carefully drop it into the hot oil. Work in batches to avoid crowding the pan. Fry for 3–4 minutes, turning them over halfway through, until they are deep golden brown and crispy on all sides.

Use a slotted spoon to transfer the crispy bread balls to a plate lined with paper towels. While they are still hot, sprinkle generously with grated Parmesan and serve immediately with your spicy chili sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens