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.