Polpettine di Formaggio con le Noci

Name: Polpettine di Formaggio con le Noci (Cheese and Walnut Patties)
Yield: Serves 4
Cuisine: Italian
Ingredients: 65 g/2½ oz/1 cup dried breadcrumbs; sea salt and ground black pepper; 115 g/4 oz/1¼ cups freshly grated Parmesan cheese; 5 ml/1 tsp mustard, such as savora or Dijon; 75 g/3 oz/¾ cup walnuts, finely chopped; 90 ml/6 tbsp extra virgin olive oil; 200 g/7 oz fresh soft goat’s cheese; 200 g/7 oz mixed salad leaves

Cheese and Walnut Patties

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This is a traditional recipe from the province of Cuneo in Piedmont and is usually served as an antipasto. These little patties contain two different types of strongly flavoured cheese and the richness is perfectly offset by fresh salad leaves in a mustardy dressing.

Ingredients

200 g/7 oz fresh soft goat’s cheese
115 g/4

Europe
Italy
Piedmont
Cuneo
Main course
Starter
Mediterranean

Method

Mix together the goat’s cheese, freshly grated Parmesan cheese and walnuts to form a thick paste.
Shape the cheesy paste into cherry-sized balls using dampened hands and flatten them slightly to make little patties. Coat the patties in the breadcrumbs.
Heat half the oil over a medium-high heat in a frying pan and fry the patties for about 5 minutes, t