Provolone Cheese Balls
From deliathecrone 16 years agoIngredients
- 2/5 pound sharp provolone shopping list
- 6 ounces day-old bread (a piece of a loaf rather than slices) or shopping list
- breadcrumbs shopping list
- 1/4 cup finely minced parsley shopping list
- 4-5 eggs, depending upon their size shopping list
- oil for frying shopping list
- A little flour shopping list
- A pinch of freshly ground nutmeg shopping list
- salt and pepper shopping list
- tomato sauce shopping list
- (You could also add as much garlic as you can tolerate, for a change) shopping list
How to make it
- 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.
- 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 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 tomato sauce for those who want it.
People Who Like This Dish 6
- nativeprincess Magalia, CA
- chefmeow Garland, TX
- autumnra Duchesne, UT
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- deliathecrone Johnston, SC
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The Rating
Reviewed by 1 people-
This sounds fantastic. I'm like you, cheese is a necessity. Yummy, yummy, yummy.
chefmeow in Garland loved it
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