Chicory polpette (polpette di cicoria)

I saw these polpette in the market in Testaccio in Rome and loved the idea of turning chicory into something you can eat on the run.

Chicory polpette (polpette di cicoria) Credit: Paola Bacchia

• makes

  25

• prep

  50 minutes

• cook

  1:10 hour

• difficulty

  Easy

Chicory has to be one of my favorite bitter greens. The tender young leaves can be used in salads but as it gets older, the bitterness increases and it is better cooked and mixed with other ingredients. You could easily substitute spinach in this recipe, although it won’t have that characteristic bitterness.

Ingredients

• 1 large bunch (about 450 g/1 lb) chicory leaves
• 450 g (1 lb) floury potatoes, such as desiree
• 50 g (1¾ oz) crustless bread
• 125 ml (4 fl oz/½ cup) milk
• 1 garlic clove, crushed
• 60 g (2 oz) parmesan cheese, finely grated handful parsley leaves, finely chopped
• 2 eggs
• ½ tsp salt
• ½ tsp freshly ground pepper
• pinch of freshly grated nutmeg
• homemade fresh breadcrumbs, for coating
• olive oil, for shallow-frying
• tomato salsa, to serve 

Instructions

Trim and rinse the chicory, removing any damaged leaves and cutting off the ends of the stalks. Bring a large saucepan of water to the boil and plunge the chicory in the water. Return to the boil, then immediately drain and set aside to cool. Finely chop the chicory (it will keep, covered, for several days in the fridge, if needed). 

Place the whole unpeeled potatoes in a saucepan of cold water and bring to the boil. Cook for about 30 minutes or until tender when pierced with a fork. Drain, peel and mash or put through a potato ricer (you should have 350 g/12½ oz of mashed potato). Set aside to cool. 

Soak the bread in the milk for a few minutes then drain and squeeze the bread. Tear into small pieces. 

Place the chicory, mashed potato, bread, garlic, parmesan, parsley, eggs, salt, pepper and nutmeg in a large bowl and mix well with a wooden spoon and then with your hands if needed. 

Wet your hands and roll the mixture into 30 g (1 oz) polpette. Flatten them slightly and roll in the breadcrumbs. (You can prepare the polpette up to 12 hours ahead and store, covered with plastic wrap, in the fridge). 

Heat a glug of oil in a non-stick frying pan (just enough so that the surface of the pan is covered) over medium heat. Cook the polpette in batches, turning regularly, until golden and cooked through. Wipe the pan clean after cooking each batch to remove any breadcrumbs and replenish the oil. Drain the polpette on kitchen towel and serve warm or at room temperature with the simple tomato salsa. 

This recipe is from Italian Street Food. (Smith Street Books). Photography by Paola Bacchia.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Chicory has to be one of my favorite bitter greens. The tender young leaves can be used in salads but as it gets older, the bitterness increases and it is better cooked and mixed with other ingredients. You could easily substitute spinach in this recipe, although it won’t have that characteristic bitterness.