Massimo Bruno’s popette d’uova

Remember the fabulous dinner at Massimo Bruno’s supper club we were treated to a while back?  Well I am not sure if I am more excited to be going back there for my (gulp!) “milestone” birthday dinner with 22 of my closest friends in a couple of weeks or to have been given permission by Massimo himself to share the recipe for the famous “egg balls”.  We made them for Easter lunch and they were out of this world, if I do say so myself!

It is quite honestly one of the easiest and tastiest recipes I have made recently and I could make it every night. It’s THAT good.  From start to finish, around 30 minutes.  Who could ask for more?


Fry and drain,


And eat!

Buon appetito!



Popette d’uova


(1 egg usually makes 2 to 3 balls)

5 eggs
around 10og freshly grated Romano cheese
around 100g bread crumbs (I used panko)
good amount chopped parsley
oil for frying (I used olive oil)
1 can of peeled tomatoes and basil
1 small espresso spoon of baking soda
2 garlic cloves
olive oil


Beat the eggs and slowly add the cheese first, then the bread crumbs, the parsley, the baking soda, the seasalt and beat all together. You should have a semisolid consistency and since I make this recepie without one, you might need more or less cheese and bread crumbs.  Use your instinct, if it’s too liquid add more bread crumbs and stick your finger in it to taste for salt and flavour.

Once you’re done, heat the oil in a frying pan, the oil is done when you splash a little flour on it  and drizzles or use a thermometer, but make sure it’s hot enough otherwise the balls will absorb the oil.

With the help of 2 spoons or I usually use an icecream round scoop, spoon off the egg mixture into the hot oil, turn them when they’re lightly brown, it usually takes less than a minute and put them on a bowl with paper towel on the bottom.

Once done, make a simple tomato sauce, blend with a food processor the canned tomatoes, than gently heat a sauce pan with olive oil and  garlic and cook the garlic until very light gold, add the tomatoes plus  some water to rinse the container,  than add a lots of basil and some seasalt and let it cook for 30 minutes. You want to have  a liquidy sauce against dense, because the balls will absorb the liquid.

Once the sauce it’s ready dip in the egg balls and let them cook for half hour….they’re usually better the day after and it’s a good dish to make in advance.

Enjoy !

44 Responses to Massimo Bruno’s popette d’uova

  1. Meeta April 12, 2010 at 05:36 #

    oh my – we all love our eggs at home and this will be explosive when i make it – lovely recipe! mardi thanks!

  2. Divina April 12, 2010 at 05:50 #

    That is gorgeous. I have never tried this before and this is definitely worth trying. I might finish the whole batch before sharing it with someone. The photos are beautiful too.

    • Mardi@eatlivetravelwrite April 13, 2010 at 06:39 #

      Actually, we had this as a starter on Easter Sunday and all of us could have happily just eaten those for lunch!

  3. Jennie April 12, 2010 at 06:21 #

    After being away from home, and my kitchen for four days, I’m itching to get back behind the stove. This look so amazing, it may be the first recipe I make.

    • Mardi@eatlivetravelwrite April 13, 2010 at 06:39 #

      I would love to see your take on these!! And yes, what a great simple recipe to get you “back in the kitchen” after a few days away!

  4. Bonita April 12, 2010 at 07:05 #

    Heard so much about these. They look gorgeous. Will have to try them soon!

  5. bunkycooks April 12, 2010 at 08:44 #

    I love the simplicity of this dish. I can imagine that they are delicious! By the way, your photos look great! 🙂

  6. candice April 12, 2010 at 09:55 #

    I could seriously hug you for posting this recipe – they look AH-MAZ-ING and easy to make.

  7. Rochelle (Acquired Taste) April 12, 2010 at 13:26 #

    Wow those look yummy! I would have never though to make egg balls, but why not since they are sooo good in so many other ways 😀 I’ll have to give this a try and see how my boys like ’em (they are both egg fiends)

    • Mardi@eatlivetravelwrite April 13, 2010 at 06:36 #

      Well what I love about them is that they don’t taste eggy at all! They’re quite “meaty” in a non-meat kind of way!

  8. Nadia April 12, 2010 at 15:37 #

    Eggs and cheese bathed in tomato sauce–this has to be delicious!

  9. Tami April 13, 2010 at 07:39 #

    Tres jolie, you’ve just solved my entree for a dinner party I’m hosting next Saturday night. Will have to call it World Food Cafe: Italian entree, Moroccan main and Mexican dessert.

    One question, what quantity would equal a small espresso spoon??

    • Mardi@eatlivetravelwrite April 13, 2010 at 20:42 #

      Espresso spoon = teaspoon! (PS: love the idea of your dinner! Can we come?)

      • Tami April 14, 2010 at 18:54 #

        Mardi, you and Mr Neil are always welcome. I’ll pick you up at Brisbane airport, let me know the flight number!!

  10. Jenn April 13, 2010 at 08:54 #

    omg this looks amazing! It would be super easy for me to make gluten free too….and I am pretty sure my husband would love it! What a beautiful appetizer 🙂

    • Mardi@eatlivetravelwrite April 13, 2010 at 20:41 #

      Yes, you could make them gluten free and I don’t even think it would make a difference to the taste!

  11. 5 Star Foodie April 13, 2010 at 09:41 #

    These look scrumptious, I must try this very soon!

  12. Nicole @ Making Good Choices April 13, 2010 at 17:07 #

    Mardi, these look beautiful and delicious! I love how you added the print option too, so handy!

  13. Conor @ HoldtheBeef April 13, 2010 at 20:37 #

    The texture inside just looks so good!! I’m so glad you have the Italian name, as “egg balls” really doesn’t do this dish any justice, despite putting silly smile on my face (yes, while you’re growing up with a milestone birthday, I still have a giggly adolescent brain that seems to find the word balls amusing).

  14. Maria April 13, 2010 at 20:38 #

    I can’t wait to try this recipe!

    • Mardi@eatlivetravelwrite April 13, 2010 at 20:40 #

      You won’t regret it – two other bloggers and my mum have tried this in the last couple of days!

  15. Jen Laceda April 13, 2010 at 20:49 #

    Mardi, this recipe is a keeper! Can’t wait to try it! I’m sure my daughter will enjoy this!

    • Mardi@eatlivetravelwrite April 13, 2010 at 20:55 #

      Oh it for sure is! And you could even manage it with a newborn – it seriously takes 30 minutes!!!

  16. My Man's Belly April 13, 2010 at 20:49 #

    This looks like a really decadent version of arancini…which we love over here. Looks like I’ll need to add this to the repetoire.

  17. Andrea@High/Low April 13, 2010 at 23:39 #

    oh yum! Can’t wait to celebrate your milestone birthday here in NYC – any requests?

  18. Gourmantic April 14, 2010 at 23:31 #

    30 minutes? I’m sold! They look so appetising in that last photo.

  19. Fuji Mama April 15, 2010 at 12:56 #

    Oh my goodness—these look simple AMAZING Mardi! I’m so glad that you got permission to share this recipe, because I’m making it this weekend for sure!!!

    • Mardi@eatlivetravelwrite April 18, 2010 at 14:05 #

      They certainly were the talk of Twitter with both Barb and Jennie trying them out – join the club because you won’t regret it!

  20. Cat April 19, 2010 at 21:52 #

    i have to admit that had i just read the recipe, this isn’t something i probably would try . . . that said, hearing you say how easy and delicious these are, and seeing how good they look, i think i might try them. i love getting new ideas from your blog!

  21. sue April 28, 2010 at 17:46 #

    There are never enough ways to enjoy an egg. I am so glad I found your recipe. I know my family will love it.

  22. Ger June 19, 2010 at 18:11 #

    Am definitely going to try this, but I just need some clarification about “cook for 30 minutes” – would that be in the pan with the sauce on the stovetop, and if so, how often should they be turned? Or are they cooked in the oven, and if so at what temp?

    • Mardi@eatlivetravelwrite June 19, 2010 at 18:48 #

      It’s the tomato sauce that you cook on the stovetop for about 30 minutes to reduce down. I do hope you try them – they’re amazing!


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