Provolone Balls, or Polpettine di Provolone: Meatballs are a standby of Italian cuisine. These cheese balls are a little more unusual, but will work nicely with a tossed salad in a light luncheon, and will also be a good antipasto or party food. The recipe will also work well with caciocavallo cheese. To serve 4 you'll need:
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 2/5 pound (180 g) sharp provolone
- 6 ounces (150 g) day-old bread (a piece of a loaf rather than slices) or breadcrumbs
- 1/4 cup finely minced parsley
- 4-5 eggs, depending upon their size
- Oil for frying
- A little flour
- A pinch of freshly ground nutmeg
- Salt and pepper
- Creamy tomato sauce (see below link)
Preparation:
Grate the cheese and the bread. Mince the parsley. Put the breadcrumbs through a strainer to insure that there are no large pieces, and combine them in a bowl with the cheese and the parsley; season the mixture with a pinch of nutmeg, a grind of pepper, and a little salt, keeping in mind that the cheese is also salty. Next, mix in three eggs.
The mixture will be fairly stiff; turn it out onto a floured counter top and divide it into 2-3 equal parts. Roll them under your palms to make snakes the diameter of your thumb, and cut the snakes into 1 1/4-inch (3 cm) lengths. Roll the pieces between your palms to make balls, flatten them so they are about a half-inch thick, and flour them.
While you are preparing the balls set your oil to heat on the stove; it should be quite hot but not smoking.
Beat the remaining eggs in a bowl; dredge your cheese balls in the egg, and fry them in the hot oil for a couple of minutes, or until golden. Drain them on absorbent paper and serve them hot, with creamy tomato sauce for those who want it.
Yield: 4 servings Provolone cheese balls.
The mixture will be fairly stiff; turn it out onto a floured counter top and divide it into 2-3 equal parts. Roll them under your palms to make snakes the diameter of your thumb, and cut the snakes into 1 1/4-inch (3 cm) lengths. Roll the pieces between your palms to make balls, flatten them so they are about a half-inch thick, and flour them.
While you are preparing the balls set your oil to heat on the stove; it should be quite hot but not smoking.
Beat the remaining eggs in a bowl; dredge your cheese balls in the egg, and fry them in the hot oil for a couple of minutes, or until golden. Drain them on absorbent paper and serve them hot, with creamy tomato sauce for those who want it.
Yield: 4 servings Provolone cheese balls.
