Sage and white bean polpettine with cherry tomato sauce
- May 2016
- Serves 6
- Hands-on time 1 hour, simmering time 1 hour 10 min, plus cooling and chililng
Italian for ‘meatball’, this polpettine recipe can be altered to use up cans of cannellini beans in your cupboard.
- 23.1g (4.9g saturated)
- 28.1g (5.8g sugars)
To make these patties vegetarian, leave out the pancetta and use a vegetarian alternative to pecorino cheese. If you’re using canned beans, boil them for just 5 minutes. We liked this topped with a dollop of creamy, rindless goat’s cheese.
Debbie prefers to cook her beans from scratch, but use drained and rinsed canned ones for speed if you prefer. You’ll need 600g, which is about 3 x 400g cans, drained.
Serve the polpettine with steamed spinach.
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