Deep-fried dumplings soup
- meat broth
- rustic bread
- grated Pecorino cheese to taste
In a receptacle, mix the Ricotta with the eggs and the cheese, add the finely chopped parsley, salt, and mix well. From this mixture, form some balls the size of a hazelnut. Roll them in a plate containing flour, then fry them in abundant boiling oil. As soon as the “pallotte” are golden, with the aid of a skimmer, remove from the oil and dry them on absorbent kitchen paper. In the meantime, toast the slices of bread in the oven, cut them into chunks and arrange in a receptacle. Add the “palotte”, pour on all of the boiling stock and a generous helping of Pecorino cheese. Serve immediately.