POLPETTE DI MELANZANE WITH SUGO DI POMODORO

POLPETTE DI MELANZANE WITH SUGO DI POMODORO image

Yield 6 persons (4 balls per

Number Of Ingredients 20

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Ingredients

Sugo di pomodoro:
2 28 oz. cans Italian tomatoes (preferably San Marzano variety)
1 1/2 to 2 tsp. kosher or sea salt
1/2 to 1 tsp. sugar
1/2 to 1 tsp. freshly ground black pepper
4 to 6 sprigs fresh basil
Polpette:
3 lbs. 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 tbsp. 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)
Additional ingredients:
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

Steps:

Sugo: Pour tomatoes and liquid into a large sauce pan. Bring to a slow boil over medium heat. Reduce heat and simmer for 20 min. After cooking, pass tomatoes through a food mill (about 1/8 in. blade holes)or though a colander. Discard solids and return sauce to the pan. Add salt, sugar, and pepper to taste. Simmer for 2 more min., then turn off heat and add several springs of basil. Let stand for 30 min. Remove the basil. Makes about 4 cups. Polpette: Boil 4 qts water in a large pot. Add eggplant halves, return to a boil. Submerge eggplant with a heat-resistant plate if necessary. Reduce heat and simmer for approx. 10-15 min., or until the eggplant is soft when pierced. Drain eggplant under cold running water. Once cool enough to handle, place eggplant (2-3 halves per batch) in a clean, lint-free dish towel and wring gently to remove excess water. Repeat until all the eggplant has been wrung dry. Finely chop the eggplant; place it in a large mixing bowl with 1 egg, Pecorino, mint, currants, pine nuts and 3/4 cup bread crumbs. Add salt and pepper to taste, and mix well. Add bread crumbs if the mixture feels wet (it should be moist, but free from excess moisture). Shape into about 25 balls, each about 1 1/4 in. in diameter. Dredge balls. Heat 1/2 in. pure olive oil in a medium frying pan over medium-high heat until hot, but not smoking. Fry until golden brown on all sides in batches of 5-6 at a time, approximately 5-6 minutes. Drain on paper towels. Repeat with remaining balls. To finish: Bring the sugo di pomodoro to a gentle simmer in a large frying pan. Sauce should be thick enough to coat the balls. Add the eggplant balls and simmer gently for approximately 5 min. Divide between 6 shallow bowls; drizzle with olive oil, then sprinkle with parsley, and top with a generous shaving of Pecorino. Per serving: 406 cals, 16 g protein, 46 g carbs, 20 g fat (5 g saturated), 13 mg cholesterol, 898 mg sodium, 9 g fiber.