Family friendly Italian

White bean polpettine

Name: White bean polpettine
Yield: 4
Cuisine: /italian
Ingredients: 400g canned cannellini beans; 40g (1/2 cup) grated parmesan; 2 tablespoons chopped flat-leaf parsley; A pinch of grated nutmeg; 40g thinly sliced Italian salami, diced; 1 small egg, beaten; 2 tablespoons dried breadcrumbs, plus extra to coat 2 tablespoons light olive oil; 500g English spinach, stalks trimmed; 1 lemon, quartered

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by Jill Dupleix

Food writer

Oct 03, 2015

These quick and easy jam-packed "meatballs" are the perfect appetiser for any family party.

400g canned cannellini beans
40g (1/2 cup) grated parmesan
2 tablespoons chopped flat-leaf parsley
A pinch of grated nutmeg
40g thinly sliced Italian salami, diced
1 small egg, beaten
2 tablespoons dried breadcrumbs, plus extra to coat 2 tablespoons light olive oil
500g English spinach, stalks trimmed
1 lemon, quartered

Method

1.

Drain beans, rinse, and roughly mash with cheese, parsley, nutmeg, and salt and pepper to taste. (If using a food processor, don't overdo it; you want it coarse.)
2.

Transfer to a bowl and beat in salami, then the egg. Add breadcrumbs by the tablespoon until mixture is firm enough to shape into balls. Form 12 patties and lightly coat in extra crumbs. Heat oil in a non-stick frypan over medium-high heat and fry on both sides until golden brown.
3.

Wash spinach well and pack into a saucepan with just the water clinging to its leaves. Cover and steam over mediumhigh heat for 3 minutes or until wilted, tossing occasionally. Drain well, and serve with polpettine and lemon wedges.