Massimo Bruno’s Popette D’uova
Directions
- 1Blend the tomatoes in a food processor.
- 2Gently heat the olive oil in a sauce pan and add the garlic, cooking until very light golden brown.
- 3Add the tomatoes to the garlic in the pan, along with enough water to rinse the container, then add the basil and sea salt and let simmer for 30 minutes.
- 4Beat the eggs, then slowly add the cheese, followed by the bread crumbs, parsley, baking soda, and sea salt, mixing all together.
- 5Heat the oil in a large frying pan, ensuring it's deep enough to cook the popettes halfway up their height; the oil is ready when a splash of flour drizzles.
- 6Gently place the popettes into the hot oil, turning them over when lightly brown, about a minute per side.
- 7Drain the fried popettes thoroughly on paper towels.
- 8Put the popettes in the sauce and let them cook for another half hour to absorb the liquid, adding additional water if needed to ensure some sauce remains for serving.
- 9Serve on small plates, top with sauce, and garnish with additional cheese and basil if desired.
Ingredients
- 15 ounces tomatoes, peeled, canned
- 1 bunch fresh basil, chopped
- 1 teaspoon baking soda
- 2 garlic cloves
- 0.5 cup Romano cheese, freshly grated
- 5 large eggs
- 0.5 cup panko bread crumbs
- 2 tablespoons parsley, chopped
- 1 teaspoon sea salt
- oil for frying
Equipment
food processorsauce panlarge frying panpaper towels
Tips
- The sauce will be very liquid, as the popettes will absorb it as they cook.
- Ensure the oil is hot enough for frying, otherwise, the popettes will absorb the oil.
- The consistency for the popettes should be semi-solid; add additional bread crumbs and cheese if needed to form balls.
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