DEEP FRIED Parmigiano Reggiano & Bread Fritters (Pallotte Cacio e Ova)

This recipe comes from the kitchen of Chef Paola Martinenghi, based in a small village in the North of Italy, Vergiate. It’s deep-fried goodness that is perfect for a snack for a crowd, party treats, or a decadent but easy appetizer! Want to learn more? Just video conference her into your kitchen for a private 1:1 cooking class!

Pallotte Cacio e Ova

Serves 4

Ingredients:

• 1 Loaf of Stale of Italian Bread

• 4 Eggs

• 2-1/2 cups of Parmigiano Reggiano

• Sunflower Oil (for frying)

• Basil

• Prepared Tomato Sauce

Instructions:

1. Soak loaf of stale bread in water.

2. When fully soaked, remove from water and remove the crust.

3. Squeeze out the excess water and place in a medium sized mixing bowl.

4. Add 4 eggs and 2-1/2 cups of freshly grated Parmigiano Reggiano.

5. Mix thoroughly and shape into medium sized balls.

6. Meanwhile, add enough sunflower oil to a pan to be half full. Heat on medium heat.

7. Once hot enough that a small piece of fritter dough “sizzles”, carefully add your fritters (aka Pallotte Cacio e Ova) into the oil, being careful to not overcrowd.

8. Occasionally flip until golden.

9. Drain on a paper towel.

10. Serve on top prepared tomato sauce and top with basil and extra Parmigiano Reggian