Polpette di Pollo

Italian ingenuity with leftovers must come in the DNA. I’m very partial to Rosa Vigna’s croquettes that begin with leftover chicken and are given a new crunchy existence for an entirely different meal. Just dip the little ovals in fresh bread crumbs so they will be crunchy on the outside, soft inside once you’ve fried them. Rosa Vigna may have grown up in Sardinia, but she has lived in Tuscany so long that she has absorbed local culinary tradition. This is