Polpette di pane, or Italian bread dumplings, are a delightful and comforting dish deeply rooted in Italian culinary traditions. This recipe transforms stale bread into flavorful dumplings that are perfect for any occasion, embodying the essence of rustic Italian cuisine.
Ingredients
Scale:
4 cups stale Italian bread, cut into small cubes
1 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour (or gluten-free flour for a gluten-free variant)
2 large eggs
1/2 cup milk (or plant-based milk for a vegan option)
2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup fresh parsley, chopped (or 2 tablespoons dried parsley)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
In a large mixing bowl, combine the stale bread cubes with the milk. Let it soak for about 10 minutes, allowing the bread to soften and absorb the milk.
Once the bread has soaked, add in the grated Parmesan cheese, minced garlic, parsley, oregano, salt, black pepper, and eggs. Mix well until all ingredients are evenly incorporated.
Gradually add the flour to the mixture, stirring until it forms a sticky dough. If the dough is too wet, add a little more flour until it’s manageable but still slightly sticky.
With your hands, form the dough into small balls, about the size of a golf ball. Place the formed dumplings on the prepared baking sheet, ensuring they are spaced apart.
Drizzle olive oil over the dumplings, ensuring they are lightly coated. This helps achieve a golden brown finish during baking.
Bake in the preheated oven for 20-25 minutes or until the dumplings are golden brown and slightly crisp on the outside. You can turn them halfway through for even browning.
Once baked, remove from the oven and let them cool for a few minutes before serving.
