Polpette de Pane with tomato sauce

Submitted by IBIS Backwarenvertriebs GmbH from Aachen

Difficulty:
Normal

Preparation time: 30 minutes

Serving size: 4

Ingredients

For the polpette:

  • 250 g IBIS leftover bread from the previous day (e.g. Stone Oven Baguette Korn or Classic, Sandwich Baguettes XXL, Ciabatta).
  • 125 ml milk
  • 40 g Parmesan cheese
  • 1 egg (size M)
  • Salt
  • Pepper

For the tomato sauce

  • 1 small onion
  • 2 cloves of garlic
  • 40 ml aromatic olive oil
  • 400 ml strained tomatoes
  • Salt
  • Pepper

Also:

  • 2 eggs (size M)
  • 80 g breadcrumbs
  • 100 ml high-heat olive oil
  • 1 bunch basil

Instruction

Cut the bread into small cubes and pour the milk over it in a bowl. Leave to rest for about 5 minutes until all the milk has been absorbed.

In the meantime, peel the onion and garlic for the sauce and chop both finely.

Heat the olive oil and sauté the onion and garlic for about 3 minutes. Add the strained tomatoes and season the mixture with a little salt and pepper. Simmer gently until ready to use.

Finely grate the Parmesan and add to the bread mixture with the egg, a little salt and pepper. Knead everything with your hands and then roll the mixture into small balls.

Beat the eggs in a bowl. Put the breadcrumbs in a second bowl.

Turn the bread balls first in the egg, then in the breadcrumbs and press them down a little.

Heat olive oil in a frying pan and fry the bread balls until crispy brown all over. Wash the basil, dab dry and pluck off the leaves. Serve the bread balls sprinkled with the tomato sauce and the basil leaves.

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