Massimo Bruno’s Popette D’uova

75 mins
Serves 12
https://creative-culinary.com/massimo-brunos-popette-duova/#wprm-recipe-container-55974

Directions

  1. 1Blend the tomatoes in a food processor.
  2. 2Gently heat the olive oil in a sauce pan and add the garlic, cooking until very light golden brown.
  3. 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.
  4. 4Beat the eggs, then slowly add the cheese, followed by the bread crumbs, parsley, baking soda, and sea salt, mixing all together.
  5. 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.
  6. 6Gently place the popettes into the hot oil, turning them over when lightly brown, about a minute per side.
  7. 7Drain the fried popettes thoroughly on paper towels.
  8. 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.
  9. 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.
Massimo Bruno’s Popette D’uova | Clip Recipe