I just realised, the translation of polpette con piselli to Indonesian language is quite funny: bakso Italia dengan kacang polong :) Anyway, that was what we had for lunch today. I have been making polpette for Marco for ages, but never really had them myself, and never really measure the ingredients. But today I did both: ate and measured because I want to share this with you. First of all, the bread. People usually use a stale bread, but I use any kind of bread I have, stale or not. The difference is that with stale bread you have to soak it longer in milk. If you are lactose intolerant, omit milk and replace with water.

As you can see, I still haven’t got a scale, I don’t know how many grams needed for this, so I measured it with the ruler. You can replace it with any bread, I used baguette today because I had them in hand, I’ve used normal white bread, ciabatta, brown bread and everything worked well.

I forgot: 1 tsp of sea salt and pepper to taste. Cover the mixture and let it rest in the fridge for 30 minutes, then take out, add 1/2 tbsp extra virgin olive oil in a small bowl, use it to moisten your hand and form a 3cm ball, it will make more or less 20 polpette. Since we are only two here, I usually cook 10 and freeze 10. Then add another 1/2 tbsp of extra virgin olive oil in a pan, fry the polpette on medium-low heat for 10 minutes and set aside.

Then, thinly sliced 1/4 of onion, add another 1/2 tbsp extra virgin olive oil to the pan, and fry the sliced onion on a low heat until soft and a bit browned, turn up the heat to medium, add two handful or peas (fresh or frozen), fry for 5 minutes, add 1/4 cup of water, let simmer, add the fried polpette, lower the heat, cover and let simmer until there is very little liquid left. Season with sea salt and pepper, add 1 tsp of chopped parsley and stir well. Divide into plates and enjoy!