Polpette di pane
portions
Ingredients
- 3 pcs Egg
- 4 tbsp Fresh parsley
- 0.5 cups Breadcrumbs
- 4 tbsp Vegan parmesan
- 500 ml Sugo basilico
- 250 gr Pasta
- 0.25 tsp Salt
- 100 ml Vegetable oil
Method
- Whisk the eggs and add the chopped parsley, breadcrumbs and (vegan) parmesan
- Bring to taste with the salt & a dash of pepper
- Let it rest for 10-15 minutes to let the breadcrumbs absorb the moisture
- Roll balls between your hands
- Fry the balls in a layer of vegetable oil until golden brown
- Transfer the balls to a pan with the tomato sauce and simmer for 20 minutes
- Cook the pasta al dente
- Serve with a salad