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 H-E-B
Recipes
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Prep Time:
50 minutes Serving Suggestions: H-E-B suggests pairing Cavit Pinot Noir with this recipe. |
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recipe categories / sides and vegetables / vegetables  Polpettine Courtesy of Bertolli Olive Oil Company Ingredients: 2 eggplants, roughly chopped 1 small onion, finely sliced salt 1/4 cup Bertolli extra virgin olive oil 1 yellow pepper, seeded and diced 2 tablespoons breadcrumbs 1 tablespoon grated Parmesan cheese 1 tablespoon pitted black olives 1 tablespoon pine nuts Sprig of parsley, chopped 1 egg, lightly beaten Directions: Fry the eggplant, half the onion and a pinch of salt in 1 teaspoon of oil. Cook over low heat for 20 minutes. In a separate pan, sauté the yellow pepper until soft. When the eggplant is soft, remove it from the heat and mash it slightly with a fork. Add the breadcrumbs, Parmesan cheese, black olives, pine nuts, parsley and egg. Stir to combine. Form the mixture into small balls and set aside. Heat the remaining olive oil in a non-stick pan over medium heat. When the oil is hot, fry the eggplant balls until golden brown on one side. Gently turn the polpettine over and continue cooking until golden brown on both sides. Drain on paper towel. Place the cooked yellow pepper into a food processor and puree until smooth. Place the cooked polpettine on a serving plate and serve with the pureed yellow pepper. |
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