MOLISE - Breadballs with sauce
SKU:
Stuffed Bread Balls in Tomato Sauce
Total Time: 30 minutes
Servings: 6–8
Ingredients
For the Dough:
- 7 oz stale bread, crust removed
- 2 eggs
- Milk, as needed (for soaking)
- 3 tbsp Viaggio grated Parmesan
- 1 tbsp chopped parsley
- 1 pinch ground nutmeg
- Salt and pepper, to taste
For the Filling:
- 2 medium carrots, diced
- 5 oz peas
- 5 oz provolone cheese, cubed
- Oil, for frying
For the Tomato Sauce:
- 1 lb Viaggio Italian peeled tomatoes
- 1 golden onion, whole and peeled
- A few fresh basil leaves
- Viaggio extra virgin olive oil, to taste
- Salt and pepper, to taste
Instructions
- Soak the crumbled stale bread in milk for about 10 minutes. Squeeze out excess liquid, then transfer to a bowl. Mix in the eggs, Parmesan, parsley, nutmeg, salt, and pepper. Stir until the mixture is smooth and combined. Let rest while you prepare the filling.
- In a pan, sauté the diced carrots and peas in a little oil or butter until tender. Season with salt and pepper. Let cool, then mix with the cubed provolone.
- Take portions of the dough and flatten slightly in your hand. Place a spoonful of the filling in the center, then shape into balls, enclosing the filling. Roll each ball in breadcrumbs.
- In a saucepan, heat 2 tablespoons of Viaggio extra virgin olive oil. Add the whole peeled onion and cook for 1 hour with the Viaggio Italian peeled tomatoes and basil. Once done, remove the onion and season with salt and pepper.
- Heat oil to 320°F (160°C) and fry the stuffed bread balls until golden and crispy. Drain on paper towels.
- Add the fried balls to the warm tomato sauce and let them simmer for a few minutes over low heat to absorb flavor.
- Serve hot, optionally garnished with extra Parmesan or basil.
BUON APPETITO!
