Rosaria's polpette recipe

I'm one of the lucky few allowed into Rosaria's kitchen--which means I get to clear the table, sometimes, but also learn her secrets. When Roberto & I visited his parents in Calabria this summer, polpette (not-just-meat-balls) were on the menu every evening. Yvonne asked for this recipe, but you might enjoy it, too.

• defining ingredient: eggplant, zucchini, or zucchini flowers


• binding agents: eggs (if you eat 'em, if the mixture needs it) and bread crumbs or flour


• so you know it's italian: garlic, fresh basil, parmigiano reggiano


• if you like it spicy: one hot red pepper

Microwave the eggplant or zucchini until it's soft & mushy. Mash the vegetable with a fork--you may want to scrape the eggplant pulp off the skin if it's particularly tough. If you're using zucchini flowers, skip this step & just wash 'em really thoroughly to get all of the bugs out. Chop the italian/spicy ingredients & stir them in with "enough" salt. Add binding agents to get a mixture which is moist enough to hold together but not runny. You will need the egg for zucchini flowers, and flour instead of bread crumbs.

In a skillet, heat sufficient oil to fry the polpette. Using two spoons, form rough balls of the mixture and slide them into the oil. Cook until brown & crispy on each side. Drain on a paper towel. Enjoy!