These PECORINO CHEESE BALLS from Abruzzo Are Italy Best Kept Secret

By Vincenzo's Plate · 45 min

Ingredients

Instructions

1. In a large bowl, break up the grated pecorino with your hands until fine. Add the breadcrumbs and chopped parsley.
2. Soak the bread in enough water to cover until soft. Squeeze out all the water, crumble the bread and add it to the cheese mixture.
3. Add the eggs and mix well by hand until fully combined.
4. With wet hands, form the mixture into balls about 4 cm in diameter and place them on a tray lined with baking paper.
5. Make the sauce: in a large pan over low heat, add a generous amount of extra virgin olive oil, a splash of water and the crushed garlic. Cook until the garlic is golden.
6. Add the passata, stir well and simmer over low heat for 20 minutes.
7. Heat sunflower oil in a small pot, filling it at least halfway, to 150°C / 302°F (or until a toothpick tip sizzles when dipped in the oil).
8. Using a sieve, lower the cheese balls into the hot oil in batches of five or fewer, without overcrowding. After 1 minute, move them gently so they do not break and cook evenly. Fry for 2-3 minutes until golden brown.
9. Drain the cheese balls on paper towel.
10. Season the sauce with salt and pepper. Tear in the basil leaves.
11. Add the cheese balls to the warm sauce and gently turn them to coat. Keep the heat low and cook for 10 minutes, turning them occasionally.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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GarlicEggCheeseBreadBreadcrumbPecorino cheesePassata