Polpette alle Cime di Rapa (Turnip Greens Meatballs)
Category: Appetizer
Servings: 30 meatballs
Ingredients:
| Ingredient | Quantity |
|---|---|
| Turnip greens (Cime di rapa) | 600g |
| Taleggio cheese | 100g |
| Fresh spring onion (Cipollotto fresco) | 80g |
| Grana Padano DOP (cheese) | 50g |
| Breadcrumbs (Pangrattato) | 50g |
| Water | 40g |
| Eggs | 3 (1 for the mixture, 2 for breading) |
| Garlic | 2 cloves |
| Ground chili pepper (Peperoncino in polvere) | 1 teaspoon |
| Extra virgin olive oil | 1 tablespoon |
| Fine salt | 1 teaspoon |
| Breadcrumbs (Pangrattato) | 100g |
| Fine salt | to taste |
Instructions:
-
Prepare the Greens:
Start by thoroughly washing the turnip greens (cime di rapa) under running water. After rinsing, chop the greens into manageable pieces, removing any tough stems. -
-
Sauté the Aromatics:
Peel and finely slice the spring onion. Heat a tablespoon of extra virgin olive oil in a pan over medium heat. Add the garlic cloves (whole), and sauté until fragrant. Once the garlic has infused the oil, add the chopped spring onion and sauté for an additional minute until softened and translucent. Remove the garlic cloves at this stage. -
Cook the Turnip Greens:
Add the chopped turnip greens to the pan with the sautéed spring onion. Stir everything together, allowing the greens to wilt down. Add 40g of water and cover the pan, letting the greens cook for about 5 minutes. Once cooked, transfer the greens into a tall, narrow container suitable for blending. -
Blend the Greens:
Use an immersion blender to puree the turnip greens into a smooth mixture. Set aside to cool for a few minutes. -
Make the Meatball Mixture:
In a large bowl, combine the cooled turnip greens puree with the breadcrumbs, grated Grana Padano cheese, and one egg. Stir everything together to form a cohesive mixture. -
Prepare the Taleggio:
Cut the Taleggio cheese into small cubes, approximately 1 cm each. -
Form the Meatballs:
Take about 20g of the mixture and roll it into a ball with your hands. Once shaped, create a small indentation in the center of the meatball using your finger. Insert a piece of Taleggio cheese into the indentation and seal the meatball by rolling it back into a smooth ball shape. -
Prepare the Breading:
In a small bowl, whisk the two remaining eggs with a pinch of salt. In a separate bowl, place the remaining breadcrumbs. -
Bread the Meatballs:
Roll each meatball first in the beaten eggs, allowing any excess to drip off, and then coat thoroughly with the breadcrumbs. -
Fry the Meatballs:
Heat oil for frying in a large skillet or pan, ensuring the oil reaches a temperature of around 165°C (330°F). Carefully fry the meatballs in batches, making sure not to overcrowd the pan. Fry each batch for about 2 minutes or until golden brown on all sides. -
Drain and Serve:
Once the meatballs are cooked, remove them from the oil and place them on a plate lined with paper towels to absorb excess oil. Serve the meatballs hot for the best flavor.
Tips & Variations:
- If you prefer a lighter version, you can bake these meatballs at 180°C (350°F) for 20-25 minutes until golden and cooked through, instead of frying.
- For a spicier kick, you can increase the amount of chili pepper in the mixture or add a pinch of red pepper flakes to the breadcrumbs for a more pronounced heat.
- These meatballs can be made ahead and stored in the refrigerator for up to 2 days, or frozen for later use.
These Polpette alle Cime di Rapa, with their savory blend of turnip greens, creamy Taleggio cheese, and crispy breadcrumb coating, are a delightful appetizer that showcases the earthy flavors of the greens while adding a creamy surprise inside. Perfect for entertaining or as a light snack, these meatballs will be a hit at your next gathering! Enjoy them hot and fresh for the ultimate taste experience.
