Zucchini and Carrot Polpette
5 tbsp – 45g evoo
2 cups – 200g onion (chopped)
2 cups – 300g carrot (cubed)
2 cups – 300g zucchini (cubed)
2 medium eggs
1/3 cup – 35g pecorino cheese (grated)
1/3 cup – 35g parmesan cheese (grated)
4 tbsp – 30g breadcrumbs
1 1/4 cup – 250g peeled tomato
1 garlic clove
In a saucepan, pour 3 tbsp of evo, fry the chopped onions for a few minutes, and add the carrots and zucchini cubes. Season with salt and pepper and cook until the vegetables are cooked but not stewed.
Remove from heat, pour the vegetables into a large bowl and let cool.
Add the eggs, pecorino cheese, parmesan cheese and breadcrumbs and mix everything with a wooden spoon.
Form small balls that will be rolled in the breadcrumbs, put in a baking tin with 1 egg dish and bake for about 20 minutes at 356 °F – 180 ° C (turn them halfway through cooking).
In the meantime, in a pan, heat 1 tbsp of evoo with the garlic, add the peeled tomato, salt and oregano, and cook for 25-30 minutes over low heat.
Serve the polpette with the sauce and a sprinkling of oregano.