Polpette Di Melanzane With Sugo Di Pomodoro

Ingredients

• Sugo di pomodoro:
• 2 28-ounce cans Italian tomatoes (preferably San Marzano variety)
• 1 1/2 to 2 teaspoons kosher or sea salt
• 1/2 to 1 teaspoon sugar
• 1/2 to 1 teaspoon freshly ground black pepper
• 4 to 6 sprigs fresh basil
• Polpette:
• 3 pounds globe eggplant (about 4 medium-size), peeled and cut in half lengthwise
• 4 large eggs
• 1/2 cup grated Pecorino cheese + shaved Pecorino for garnish
• 2 tablespoons chopped mint leaves
• 1/3 cup currants, soaked in warm water for 1 hour, drained
• 1/3 cup toasted pine nuts
• 3/4 cup fresh lightly toasted bread crumbs + 2 more cups for breading (see Note)
• -- Sea salt and ground black pepper
• -- All-purpose flour for dusting, about 1/2 cup
• -- Pure olive oil (or canola or vegetable oil) for deep frying
• -- High-quality fruity extra virgin olive oil
• -- Chopped parsley

AI Assistance 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag