Nettle Polpettini

from Christophe Hille, Chef, A16 Restaurant

Chard, borage, or rapini can be used as a substitute for nettles. Alternately, a mix of any of the above can be used. This recipe may be served with a simple tomato sauce or lemon wedges.

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INGREDIENTS:
2 cups nettles, drained weight after blanching
Salt, to taste
1 pound chopped mozzarella
4 large eggs
1/3 cup grated Parmesan or pecorino cheese
1/4 cup breadcrumbs plus more for coating
Olive oil for frying

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PREPARATION:
1. In a food processor, pulse together the nettles and salt. Mix until well-chopped but not smooth.

2. Transfer to a large mixing bowl. Add the remaining ingredients to form a well-seasoned, homogenous mix.

3. Using a 2-oz ice cream scoop, portion the mix and roll it into balls.

4. Roll the balls in a bowl with breadcrumbs to coat completely.

5. Heat olive oil in a heavy, deep pan and fry the polpettini in olive oil until well-browned and cooked through. Drain on towels.