Recipe: Aldo’s Polpettine di Melanzane Le Sirenuse Positano

Name: Recipe: Aldo’s Polpettine di Melanzane Le Sirenuse Positano
Ingredients: 6 long purple eggplants; 100g (3.5oz, a little less than 1 cup) white breadcrumbs; 85g (30z) freshly grated parmesan; 2 medium tomatoes; 1 egg; 2tbs olive oil; a handful of basil leaves, finely chopped; salt and pepper; 4 eggs; 300g (10.5oz) white breadcrumbs; 100g (3.5oz) white flour; Enough peanut oil to deep fry 16 eggplant balls; 700g granular tomato sauce (passata di pomodoro); 100g cane sugar; 50g water; 50g sherry vinegar

sirenuse.it

Experience the flavors of the Amalfi Coast with Aldo’s refined polpettine di melanzane—crispy breadcrumb-coated eggplant bites, a Neapolitan street food classic. Perfect for simple yet elegant...

View full recipe on sirenuse.it

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sirenuse.it.

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