A tasty and festive dish to serve as an appetizer for your holiday parties? Pallotte Grana Padano e uova! They basically are meatless meatballs made with eggs, breadcrumbs and Grana Padano, an authentic Italian cheese known across the world and one of the symbols of Italian gastronomy. Care to try?
Ingredients
• 875 ml (3½ cups) Grana Padano cheese, finely grated (plus extra for serving)
• 125 ml (½ cup) panko breadcrumbs
• 4 large eggs
• 1 garlic clove, finely chopped
• 30 ml (2 tbsp) fresh Italian parsley, finely minced
• Vegetable oil, for frying
• 648 ml (1 jar) Stefano arrabbiata sauce
Preparation
1. In a large bowl, combine the cheese, breadcrumbs, eggs, garlic, and parsley. Mix thoroughly by hand.
2. Using a small ice cream scoop, shape the mixture into pallotte (balls). Set them on a parchment-lined baking sheet (should yield 12 pallotte). Refrigerate for 30 minutes.
3. In a deep, large frying pan, heat 2 inches of oil over medium-high heat. Fry the pallotte in small batches, for 1 to 2 minutes or until golden brown. Turn them as they cook for even browning. Once cooked, transfer the pallotte to a paper towel-lined plate to drain.
4. Meanwhile, heat the arrabbiata sauce in a pot.
5. Transfer the pallotte to the sauce and simmer gently for 15 minutes, until heated through.
6. Serve the pallotte and sauce topped with more grated Grana Padano cheese.
Recipe in collaboration with The #ExatraordinaryItalianCheese Campaign in collaboration with @itatradeagencytoronto#authenticitaliancheese
