Albóndigas con pan de Matera

Polpette con pane di Matera are traditional bread dumplings from Matera, a city famous for its pane di Matera, a durum wheat bread with a long history. This dish reflects the region's resourceful culinary traditions, transforming stale bread into a flavorful and hearty meal. To prepare, the crust of stale pane di Matera is removed, and the crumb is soaked in water (or milk) until softened. It is then mixed with beaten eggs, grated cheese (such as parmigiano or pecorino), garlic, parsley, and salt to form a cohesive dough. The mixture is shaped into balls and fried in extra virgin olive oil until golden brown. The polpettes are then simmered in a rich tomato sauce, allowing the dumplings to absorb the sauce's flavors. Still, they can be served right after frying. Polpette con pane di Matera is a versatile dish, often served as an appetizer, main course, or side dish.