Such a neat little Italian treat.Â A bread ball! And it's just that: bread crumbs, garlic, a little of this, a little of that, of course some Romano cheese and â€¦ a Bread Ball!
Recipe by Jo Giacovelli. Page 139 of our book A Taste of Utica.Â Makes 1 dozen
- 2 Extra Large Eggs
- 1 cup plain bread crumbs (I used Panko crumbs)
- 2 tsp minced garlic
- 1 tsp baking powder
- 1/4 tsp salt or to your liking
- 12 grinds of black pepper or to your liking
- 3 â€“ 4 stalks of chopped fresh parsley
- 4 â€“5 heaping tablespoons of Pecorino Romano cheese *The most important ingredient.Â Adjust to taste.
- Canola oil for frying
Whip the eggs in a bowl.Â
Mix all the above EXCEPT the oil in another bowl.
Heat the oil over medium high heat in a frying pan (just enough to cover bottom of pan).
Pour the whipped eggs into the dry ingredients.Â Stir until moist.
Form into 1 TBS balls, fry in the hot oil like meat balls. Press to flatten ever so slightly.Â *Mine took about 2 1/2 minutes per side.
When done, put into a bowl lined with paper towel to soak off excess oil.
These were crunchy on the outside and chewy on the inside. For so few ingredients, they sure packed a lot of flavor.
Must have been the cheese.Â Â Such a cute little side dish for a good old Italian meal.