Polpette di Uova e Ortiche (Egg Patties with Nettles)
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"For these patties I like to use to use red nettles, but if you do not like nettles, you can substitute with zucchini, eggplant, artichokes, or wild onions. Serve very hot."
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Ingredients33 m servings 534 cals
Original recipe yields 4 servings
- Bring a large pot of lightly salted water to a boil. Add nettles and cook uncovered until softened, 3 to 4 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and chop finely.
- Mix nettles, eggs, bread crumbs, parsley, Parmigiano Reggiano cheese, and salt together in a bowl until mixture is combined. Dip hands in warm water and shape mixture into small patties.
- Heat olive oil in a skillet over medium heat. Fry patties in hot oil, turning halfway, until cooked through and golden brown, about 10 minutes. Drain on paper towels.
- Cook's Note:
- Pecorino cheese can be substituted for Parmigiano Reggiano cheese, if desired.
Per Serving: 534 calories; 25.8 g fat; 55.3 g carbohydrates; 21.2 g protein; 250 mg cholesterol; 752 mg sodium. Full nutrition