Sicilian Style Meatballs, good read because it baked. Culinary ingenuity of Sicilian peasants always amazes me. Today I'll explain how to make a dish with practically anything: some’ old bread, grated cheese, an egg, a handful of herbs. The Sicilian pecorino meatballs is really prepared with very few ingredients: they're just made of pecorino cheese and little else. I'm obviously very, very tasty and one leads to another. In the version I present to you are baked, But if you want to break the inertia and fry the meatballs there and I would be grateful.
Obviously, I suggest you use a DOP pecorino cheese or a Sicilian canestrato, or better yet a combination of both, for a more balanced and unbalanced taste. I do not recommend pecorino romano because the meatballs would be too savory.
I have to admit, though, that baking doesn't penalize: the result is maybe a little’ less fluffy than fries, but they will still crispy outside and soft enough inside. The spicy tomato sauce in which to dip the meatballs is a perfect match: serve hot pecorino meatballs, freshly baked and dive into the tomato before eating them.
And you will see that – once more – the simplicity is charged. Serve the meatballs to the Sicilian pecorino as delicious finger food for a drink with friends, a buffet or appetizer. Or as a second plate with a FENNEL SALAD AND ORANGES, always strictly made in Sicily, that with its freshness sgrasserà mouth from fat cheese. Of course, the shoe in the spicy tomato sauce is a must. Remember to have a look at all my RECIPES OF MEATBALLS and my SICILIAN RECIPES sweet and savory. Good day from Sicily, because I'm finally at home for a few days!
4 comments
Hi :)
I love her recipes……delicious!!
a question …can I use pecorino romano?
where I live in England I can't find pecorino siciliano.
Thanks :)
Hello Alexander, of course give me you! Thank you for your lovely words! Of course you can use pecorino romano but remember it is very salty and then taste before adjusting the salt and keep the bread a little’ more humid and wet with milk so meatballs will not be too dry. Let me know. ADA
Hi Ada :)
Thanks for your response, Sara’ my pleasure to let you know how it is.
thanks and see you soon :)
Alexander
Thanks Alessandro. And remember that the meatballs are also a matter of ' eye ': the dough should be soft, not hard. So in addition to use the ' touch ' doses. Let me know. ADA