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

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
Cuneo
Starter
Main course
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

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Ingredients

Method

Part of