These cheese balls seem born to enhance the delicious and strong flavor of caciocavallo cheese.
Quick to do, it is a great recipe in case of unexpected guests!
150 gr of Soresina Caciocavallo cheese
150 gr of stale breadcrumbs
flour to taste
parsley to taste
nutmeg to taste
Soresina milk to taste
oil to taste
salt to taste
pepper to taste
- Chop the bread and cheese, place them in a fountain, adding three eggs, a pinch of salt and pepper, nutmeg and finely chopped parsley. Knead until the mixture is firm and elastic, adding a spoonful of milk if necessary.
- Make a roll with a diameter of two centimetres, cut it into balls the size of walnuts and flatten them into small balls.
- Pass them first in the flour and then in the beaten egg, fry a few at a time in a pan where you heated plenty of oil, remove them when they are well browned, dry them on kitchen paper towels and serve hot with a tomato sauce.