Abruzzo cheese and egg balls in tomato sauce

Ingredients

For 1 serving

• Bread80 g
• Pecorino25 g
• Eggs1
• Egg whites30 g
• Parsley5 g
• Garlic1 clove
• Tomato passata200 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Cut half the bread into pieces, soak it in cold water for 5 minutes until soft, then squeeze it out well with your hands.
2. Meanwhile grate the pecorino and finely chop the washed parsley and peeled garlic.
3. In a bowl mix the squeezed bread with the pecorino, egg, egg whites, parsley and garlic until the mixture holds together; if it is too soft let it rest for a few minutes.
4. With wet hands shape 6 balls. Heat the extra virgin olive oil in a pan over medium heat and brown them for 4 minutes, turning gently, until golden on all sides.
5. Pour in the tomato passata, season lightly with salt (the pecorino is salty), cover and cook over low heat for 12 minutes, until the balls are puffed and the sauce has thickened.
6. In the last few minutes toast the remaining bread, sliced, in a dry pan for 1–2 minutes per side until crisp, and serve it with the balls and their sauce.