Polpette di pecorino
Pecorino or other grated cheese, in tomato sauce. The recipe is simple yet complex in taste. It can be eaten as a starter or as a main dish. The only real difference is the quantity.
This is an excellent way to get rid of left over cheese. Much depends on whether the tomato sauce is fresh or not.
This is an excellent partner for a nice bottle of Red Etna wine.
- Prep Time 10 Minutes
- Cook Time 15 Minutes
- Total Time 35 Minutes
- Serves 4 People
- Calories 250 kcal
Ingredients
- 300 grams of grated pecorino cheese
- 2 eggs
- 60 grams of bread crumb
- 500 ml of tomato sauce
- salt, pepper, olive oil
Instructions
- Prepare half a liter of tomato sauce
- Mix cheese, eggs and breadcrumb in a bowl
- Roll the mixture in balls the size of an walnut
- Add the balls to the boiling tomato sauce
- Let it simmer for about 15 minutes
- Leave the balls to cool down in the sauce
- Serve cold or reheated
Notes
Polpette di pecorino in tomato sauce. What may seem simple is in fact a rather complex dish. The aging of the pecorino cheese influence the outcome greatly. The older the sharper the taste. It comes down to personal taste. If you don't happen to have pecorino cheese, parmesan may do. Or other hard cheese at your taste.The tomato sauce is another important issue. Fresh sauce takes time to make. Just do not forget that bottled sauce is not the same. Close enough for most of us though.An interesting twist is frying the balls before adding them to the sauce. Frying enriches the taste. Like it or not.It is fundamental to let the balls cool down in the sauce. And letting them set overnight is more than a good idea. You can serve them cold or reheated.
