Being vegetarian has never been so fun. I love making polpette with any leftover ingredient in my pantry, and use the fridge leftover as a key ingredient for a new recipe. So, whenever you see that sad broccoli head in the last drawer of the fridge and a can of cannellini, try out this recipe and prepare a quick, tasty and easy dish perfect for kids, too!

I do love almost any kind of vegetable, but, I am not gonna lie, I am not a great fan of broccoli. Nevertheless, I started appreciating them with some preparations, such as boiled (LOL) or mixed with other ingredients. Polpette are always the best solution for getting your 5 a day. Plus, cheese, pistachio and sesame make everything just tastier!

“I’ve always believed in a rainbow diet. As many colors and foods as you can eat, the better, because if you focus on one food, there’s bound to be a report that comes out that says, ‘Broccoli actually… ‘ So I mix it up a lot. And I take vitamins, like Biosil, which I take for my hair, skin, and nails.”
Christie Brinkley

Broccoli and Cannellini (Beans) Polpette with Pistachio Crust

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Course Appetizer, Main Course

Cuisine Italian

Servings 15 polpette

Equipment

electric blender
Bowl
Pot with Salted Boiling Water
baking tray

Ingredients

300 gr Broccoli
1 can Canellini Beans
36 gr Breadcrums
1 Lemon Zest
5 gr Rosemary
30 gr Parmesan Cheese, into cubes or Mozzarella
80 gr mixture of chopped Pistachios, Breadcrumbs and Sesame Seeds
to taste Salt and Pepper
as required Olive Oil

Instructions

Chop the broccoli and boil for 8-10 minutes, until tender. Drain and blend with the beans and rosemary.
Pour the mixture in a bowl, add the breadcrumbs and season to taste. Start then making the polpette, creating a layer on your palm, add a cube of parmesan and close the mixture in a ball. Repeat until the mixture is finished.
Dust the polpette in the pistachio/breadcrumbs/sesame crumbs before cooking. The poplette should be quite moist and the postachio should attach pretty well. In case it doesn't (that depends on the breadcrumbs) moist the polpette in some milk (vegan or cow) before dusting on the crumbs.
Place in a baking tray, spray some olive oil and bake at 180C for 15-20 min. As an alternative, you can warm up a frying pan with some olive oil and cook them there for about 5 minutes. Enjoy!!!!!

Keyword beans, broccoli, cannellini, pistachio, polpette, quick, tasty, vegetarian