How many times have we exclaimed in front of an empty refrigerator and pantry, “Oh my gosh, what am I going to cook tonight!??” Well here is a great “dinner saver” that will get you out of a panic-stricken situation in less than 15 minutes. Every home has some left over breadloaf in the cupboard and a piece of cheese and an egg in the fridge. Three simple ingredients that can make a great starter with a glass of wine or a main dish along with some pan-fried Radicchio or another favorite vegetable.
I like to use Asiago cheese in these polpette which is the only “official” cheese produced in the alpine area of the town of Asiago, province of Vicenza, in the Veneto region. A cow’s milk cheese from the north of Italy, the cheese making tradition here dates back more than a thousand years.
You can also make these polpette with cheddar or even mozzarella cheese. Remember to add a pinch of salt if you use mozzarella instead of a savoury cheese and use all the breadcrumbs for a thicker coating . The cheese I chose is a DOP (protected designation of origin) Asiago and
can be used in various ways like grated in salads, soups, pastas and sauces or sliced to prepare panini and sandwiches. Asiago can also be melted on a many dishes and is fantastic with fresh cantaloupe.
Polpette di Formaggio
- 100 grms (3.5 oz) of stale bread or sandwich loaf (remove crust)
- 150 grms (5 oz) of Asiago or Dobbiaco seasoned cheese
- 1 egg and 1 yolk (use the left over egg white in Pignoli cookies!)
- 80 grms breadcrumbs (1½ c. breadcrumbs)
- oil to fry