Deep-fried dumplings soup

779 Views
 
MASTERY Level
45 min
780 Views
 
MASTERY Level
0 People
45 min
INGREDIENTS for 0 people
  • meat broth
  • rustic bread
  • grated Pecorino cheese to taste
Preparation

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.

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