An Italian chef once again commented on the issue of food waste on social media by showing how to transform stale bread into “polpettine” (small meatballs), a simple, reuse recipe, very common in Italian homes and made with basic ingredients.
According to the Spanish portal La Razón, the demonstration is by Chef Roberta, who shared on the networks a homemade version of polpettine made from hardened bread, in a “don’t throw anything away” logic that runs through the Italian culinary tradition.
The idea is simple: recover food that often ends up in the trash and convert it into an economical, quick and flavorful dish, with a crunchy texture on the outside and soft on the inside, thanks to soaked and well-squeezed bread.
In addition to being practical, the recipe fits into everyday life: it works as a starter, snack or side dish and can even be used in sauces (for example, with tomato) or served with salads.
Useful recipe that starts with bread
The starting point is hard bread, cut into pieces and soaked (usually in milk) until it becomes malleable; Afterwards, it is essential to drain and squeeze well so that the dough does not become too wet.
From there, seasonings and flavor “reinforcers” are added: herbs (such as parsley), egg to bind, grated cheese and, in some versions, anchovy fillets, a frequent ingredient in Italian recipes of this type.
To form and cook, shape into small balls, coat in breadcrumbs (if necessary) and fry until golden; Some prefer to make them larger, but the small format helps to create a uniform crust.
What’s special about this version
In the video, Chef Roberta emphasizes that there is no need for “a specific cheese”: instead of forcing you to use Parmigiano or Pecorino, the recommendation is to use the driest cheese available at home, a logic consistent with the humble origins of the dish.
Philosophy, in fact, is as important as technique: cooking with what is available, respecting the ingredient and reducing waste without complicating things, keeping the focus on flavor and family tradition.
This type of bread polpette/polpettine appears in several regions and with multiple variations, but the base is repeated: “recovered” bread, softening liquids, egg, cheese and aromatics, a matrix well documented in traditional Italian recipes.
How to adapt at home without ruining the recipe
According to , if the bread is very dry, it may need more time in the milk; if it’s just hard on the outside, a few minutes will do. The trick is to adjust until the dough becomes moldable, without liquid “crying” when pressed.
For those who don’t like anchovies, you can omit it and reinforce it with herbs, garlic (if using) and cheese, keeping the spirit of enjoyment. The ultimate goal is the same: to give bread a second life and ensure that, in the kitchen, waste does not have to exist.
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