Polpette di Uova
Egg Patties
6 eggs beaten
1 cup seasoned bread crumbs
1/2 cup Italian parsley, chopped fine
3/4 cup imported pecorino romano cheese, grated
3 garlic cloves, chopped
Salt and pepper to taste
Mix all ingredients, allow to sit 1 hour. The mixture must have the consistency of
wet cement -- not too runny. You may add more bread crumbs or italian cheese if
needed. Fry in olive oil (about 1/2 deep), 1 tablespoon full. Turn when pattie is
brown and cook both sides. Remove when brown, drain and add to tomato sauce. Sauce
should be somewhat thin since the egg pattie will absorb the sauce. Makes about 18
patties.
That's it!
"Adriana's Italian Gourmet Cookies"
If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com
Ciao-Ciao!
Adriana
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