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Cannellini Beans Polpette

Cannellini Beans Polpette


Ingredients (4 Servings)





1)   Drain a can of cannellini beans, mash them with a potato masher and mix them with 80gr of Parmigiano Reggiano that you have previously grated, add salt, a beaten egg, a clove of garlic and a shallot.
2)   Make with the moistened hands some oval Cannellini meatballs, pass them in a little bit of flour, then in a beaten egg, at the end in the breadcrumbs and place them on the plate lined with parchment paper.
 3)  Sprinkle the meatballs with 4 tablespoons of extra virgin olive oil 1923 and cook them in the preheated oven at 400°f for about 10 minutes. Serve accompanied, if you like, with mayonnaise flavored with chopped capers and Sogno Toscano anchovy fillets under oil.
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