Polpettine di Formaggio con le Noci

Cheese and Walnut Patties


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

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.


  • 200 g/7 oz fresh soft goat’s cheese
  • 115 g/4 oz/ cups freshly grated Parmesan cheese
  • 75 g/3 oz/¾ cup walnuts, finely chopped
  • 65 g/ oz/1 cup dried breadcrumbs
  • 90 ml/6 tbsp extra virgin olive oil
  • 5 ml/1 tsp mustard, such as savora or Dijon
  • 200 g/7 oz mixed salad leaves
  • sea salt and ground black pepper


  1. Mix together the goat’s cheese, freshly grated Parmesan cheese and walnuts to form a thick paste.
  2. 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.
  3. Heat half the oil over a medium-high heat in a frying pan and fry the patties for about 5 minutes, turning them over once or twice, until golden and crisp all over.
  4. In a screw-top jar or dressing bottle, mix together the remaining oil with the mustard and a little salt and pepper. Shake well to combine. Alternatively use a fork or whisk and a small bowl.
  5. Use the dressing to dress the salad leaves lightly, then arrange the leaves on four serving plates.
  6. Place the sizzling hot cheese and walnut patties on top of the dressed salad leaves and serve immediately.