This family recipe was shared by Frank Tricarico from the US. This is what he writes about his family... you can see how important family recipes are as they are shared and passed down through the generations!
The egg paddies is a recipe from the Bari region of Italy. Not many people had this tasty dish. I am a first gerneration Italian. My parents came here from Bari, Italy in 1920's. We lived in New York City. I have 6 brothers and sisters. 16 nieces and nephews and 24 great nieces and nephews. I will be a great-great uncle in May when my great niece will have a child. My mom was a terrific cook. All her recipes came from memory. Nothing was written down.
This is the vegetarian alternative to meat balls. It can also be served in a sandwich with some sauce.
I hope you and your viewers will try this recipe. You will really be pleased.
Makes: about 18 patties
- 6 eggs beaten
- 1 cup seasoned bread crumbs
- 1/2 cup Italian parsley, chopped fine
- 3/4 cup imported pecorino romano cheese, grated
- 3 garlic cloves, chopped
- Salt and pepper to taste
Plus, plain tomato sauce for the cooked patties.
- Mix all ingredients, allow to sit 1 hour. The mixture must have the consistency of wet cement -- not too runny. Can add more bread crumbs or Italian cheese if needed.
- Fry 1 tablespoon full of the egg mixture in canola oil (about 1/2" deep), dropping several into your pan. Turn when pattie is brown and cook both sides. Remove when brown, drain on paper towels and add to tomato sauce. Sauce should be somewhat thin since the egg pattie will absorb the sauce.