Polpette di Zucchine

A marvelous way to showcase your summer zucchini when your garden is gifting you in abundance. After seeing David Rocco whip these up on the Cooking Channel's David Rocco's Dolce Vita, I could NOT wait to try these (especially after he took a bite and the cheese was stringy and scrumptious looking). The recipe is perfect. I have adapted it here by simply cutting it in half and adding my own notes and tips so that you can try these out for the first time. I made 15 zucchini balls from this batch which would be just right if you're having dinner for 4. You could serve 3 on each tomato salad and eat the other 3 to make sure they're just right! By the way, I tried reheating the leftover balls tonight (I made them yesterday) and they reheated beautifully in a 350 degree oven. I popped them in the oven on a parchment lined baking sheet for no more than 10 minutes. They were crisp on the outside and tender and gooey on the inside. I would definitely recommend the oven or toaster oven over the microwave for reheating (if you actually have any leftovers).

Polpette di Zucchine

Ingredients

1 1/2 large zucchini (that's one and one-half)

1/2 cup cubed or chopped Scamorza cheese (hey, did you know that Chellino brand is made right here in Joliet, Illinois? - the best friggin' ricotta anywhere AND the Sca-mortz!) Who knew?

1/2 cup chopped or grated Pecorino

1/2 cup dry bread crumbs

1 egg

fresh mint

kosher salt to taste

Process

Cut the zucchini into cubes (large dice)

Drop into boiling salted water and cook for 4 minutes

Drain well in a colander (or scola-past, lol)

Toss onto tray in a single layer to cool completely

Dice the cheeses

Chop the mint

Remove excess water from the zucchini (I do this by lining a mesh strainer with cheese cloth and filling it with the cooled and drained zuke chunks. I then twist the cheese cloth up and around the zuke and gently twist and squeeze all of the excess water from the zucchini)

Mix the zucchini with the cheeses, bread crumbs, egg, mint and salt

Form into balls

Roll in bread crumbs

Place on a sheet (I use a parchment lined sheet pan)

Heat olive oil in a skillet

Gently lower polpette into oil and brown

Flip with tongs or spatula and brown on other side

Remove carefully to paper towel lined tray or plate to drain and cool slightly

Serve warm on top of a summer tomato and basil salad for an excellent light lunch or for a colorful and delicious first course for dinner. Enjoy! Thank you David Rocco for the recipe and the inspiration!

Love, Katie

KATIE'S PASSION KITCHEN

August 2011