Pallotte cacio e ovo
Ingredients (Serves 4) For Pallotte 300g of cheese or pecorino cheese Rigatino 300g of bread crumbs 4 eggs milk (to taste) a handful of chopped parsley 2 cloves garlic, minced salt to taste ½ l peanut oil for frying After frying you can flavor the meatballs with tomato sauce. For the sauce (optional) 20 medium size tomatoes 1 clove of garlic dress basil (alternatively rosemary and marjoram) 3/4 tablespoons extra virgin olive oil salt to taste.
Method In a large bowl pour the bread crumbs, grated cheese, salt, parsley and eggs (one at a time to check from time to time, the consistency of the dough, the only way you can decide to reduce the amount, if unnecessary); work it all with your hands and reach the ideal consistency, prepare the meatballs of the desired size. Wait for the oil to reach a temperature of 180 ° C and begin to fry; the meatballs are cooked not just golden on the surface. Once cooled you can get off the meatballs in a sauce mixture. Regarding the latter, just let heat oil with fresh herbs and garlic and when it begins to brown a bit 'pour the tomatoes, salt and soon will begin to congeal calarvi pattie with cheese and let the whole season a few minutes.