Polpette di Zucca
It’s squash season, and though we don’t think of Italian cuisine as being particularly squashy, Italia in the winter months, from North to South, makes all kinds of squash focused recipes.
While squash made its way to Italy from Central and South America (as did the tomato), the gourd was already a part of the peninsula’s cuisine in the Roman Age. They were even mentioned by Pliny the Elder as the ultimate comfort food! During the 16th century, the large and sweet fleshed Curcurbita Maxima spread into the mediterranean. This species of gourd is the umbrella category to varieties like Marina del Chiogga and Kobocha. Interestingly, the North and South of Italy had different squash trajectories, but finding the varieties more common in southern Italy is difficult here stateside.
This recipe is inspired by the Campanian polpette di melanzane (eggplant balls), and will be a welcomed new addition to your Thanksgiving table!
Equipment
cookie sheet · parchment paper · measuring spoons · slicing and chopping knife· mixing bowl · cast iron or frying pan · spoon · wide mouth shallow bowl · measuring cups · towel or paper towel lined plate · slotted spoon
Makes ~ 20 polpette, to be served immediately after frying
Ingredients
700g baked Marina del Chioggia, which is a Cucurbita maxima variety. Kabocha will probably be more accessible
1 c breadcrumb + 1.5 c for dipping
1 whole white onion
1 c grated hard aged provolone (Pecorino Romano or parmigiano are good substitutes as good Provolone from Campania is hard to find)
1 egg
½ c chopped parsley
¼ c chopped sage
1.5 tsp sea salt
2T + 2T olive oil
2c olive or vegetable oil (for frying)
Istruzioni (Instructions)
Preheat the oven to 400F and line the baking sheet with parchment paper
Cut the squash in half and scoop out the seeds with the spoon. Drizzle each half with 1T olive oil and the sage.
Place each half of the squash skin side up on the baking sheet and slide in the oven for 45min
While the squash is cooking, slice the onion- I like to leave it in longer pieces for more texture but you can also dice it.
Heat 2T olive oil in the cast iron or fry pan, and saute the onions until translucent. Remove onions, and leave the pan, it’s now primed for frying.
In the mixing bowl place the: breadcrumb, parsley, 1.5 tsp salt, cooked onion
After 45min, remove the squash from the oven and let cool at least 10min
While squash is cooling, add the 2c of oil to the primed fry pan and heat on low
After squash has cooled, scoop it out and add to the mixing bowl of other ingredients with the egg and 2T olive oil, mix well
Turn up the heat on the oil to med+
Prep the shallow bowl with the 1.5c of coating breadcrumbs
Palm about ¼ c of the mixture until it becomes a little football, dip and coat well in the breadcrumb, you may have to roll it around a few times
Prep up to 10 footballs before placing them in the hot oil
The oil will come up about halfway on the balls, flip them over after 45 second
Fry until golden, remove with the slotted spoon and place on the lined plate
Repeat until you’ve fried 'em all up!
Serve immediately
