Polpette Di Melanzane With Sugo Di Pomodoro

Name: Polpette Di Melanzane With Sugo Di Pomodoro
Prep time: 1 h 38 min
Cook time: 1 h 38 min
Total time: 1 h 38 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons freshly ground black pepper; 177 milliliters fresh lightly toasted bread crumbs + 2 more cups for breading (see Note); 79 milliliters currants, soaked in warm water for 1 hour, drained; 4 larges eggs; 4 servings High-quality fruity extra virgin olive oil; 4 sprigs fresh basil; 1 kilograms globe eggplant (about 4 medium-size), peeled and cut in half lengthwise; 2 kilograms Italian tomatoes (preferably San Marzano variety); 2 Tbsps chopped mint leaves; 4 servings Pure olive oil (or canola or vegetable oil) for deep frying; 4 servings Chopped parsley; 118 milliliters grated Pecorino cheese + shaved Pecorino for garnish; 79 milliliters toasted pine nuts; 2 teaspoons kosher or sea salt; 4 servings Sea salt and ground black pepper; 1 teaspoons sugar

The recipe Polpette Di Melanzane With Sugo Di Pomodoro could satisfy your Mediterranean craving in around 1 hour and 38 minutes. This main course has 600 calories, 21g of protein, and 33g of fat per serving. This recipe serves 4. A mixture of basil, sea salt and ground pepper, currants, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert.