Nonna's Parmesan Patties
Super tasty and addictive vegetarian patties.
This is a really special recipe. It’s the one of my grandma’s famous “polpette” (=patties), and they are the thing that EVERYONE asks every Sunday for her to make and that so far no one was able to replicate, until now. Because she has done this recipe so much, she can never repeat it to anyone without missing some steps, so the result is inevitably different 🙈 so my uncle actually filmed her for me doing it and then I experimented a bit with the doses until I finally got it!!! And I’m now ready to pass it on to you as these patties deserve to be world-famous, not just local-famous.
She told me these are part of the very old tradition during the second world war, when the poor people didn’t have meat, but always had some cheese and bread. I cannot wait for you to try them and get a taste of traditional northern Italy. Kids are sure to love them too!!!
Nonna's Parmesan Patties
- 1 1/2 cups white breadcrumbs
- 2 cups grated parmesan
- 2 level tbsp ground allspice
- 3 tbsp parsley
- 1 small rosemary branch
- 2 sage leaves
- 1 egg
- 3/4 cup vegetable stock
- 3 tbsp milk
- vegetable oil
- Chop the sage and rosemary very finely.
- Mix them together with the breadcrumbs and parmesan into a bowl and add the allspice, parsley, egg and milk.
- Start adding the stock bit by bit, whilst mixing, until you get quite a wet mixture, but that still holds together when moulded.
- Leave it to rest for 10-15 minutes so that the bread soaks up the stock and the mixture firms up a bit more.
- Dust your hands well with flour and get 1 tbsp of mixture, rolling it into a ball and then flattening with the palm of your hands into a 1 ½ cm thick patty. Repeat until you finish the mixture.
- Lightly oil a wide non-stick pan, and then add the patties. Leave to cook on a very low hear with the lid on until nice and golden (not brown) and then flip over. It will take about 5-10 minutes per side.
- Serve warm or heat up before serving if you are making them in advance! They are great on their own served with some veg on the side or can soak up the gravy of a roast or juices of a stew.
- While allspice is a spice on its own, not a blend, it's very easy to create a similar-tasting mixture with spices you already have in your kitchen. Whisk 3½ teaspoons ground cinnamon, 1¼ teaspoons ground nutmeg and a pinch of ground cloves, then use as a 1:1 replacement for ground allspice in a recipe.