Cheese and egg balls in tomato sauce with green beans

Ingredients

For 1 serving

• Eggs2
• Bread50 g
• Pecorino20 g
• Parsley5 g
• Garlic1 clove
• Tomato passata200 g
• Basil3 g
• Green beans150 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional) and line a tray with baking paper brushed with a little oil. Soak the bread in cold water for 5 minutes, until soft, then squeeze it well.
2. In a bowl mix the bread with the eggs, grated pecorino, finely chopped parsley and garlic and a grind of black pepper until the mixture holds together; with wet hands shape it into walnut-sized balls.
3. Arrange them on the tray and bake at 200 °C for 12 minutes, until golden and firm.
4. Meanwhile bring the tomato passata to the boil in a pan with the basil, half the oil and a pinch of salt. Add the balls and cook over low heat for 10 minutes, turning them gently, until puffed and full of flavour.
5. While they cook, top the green beans and boil them in salted water for 8 minutes, until tender but crisp; drain and dress with the remaining oil.
6. Serve the balls in their sauce with the green beans and the bread to mop up.