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A simple Italian recipe passed down through the centuries as made on the show Molto Mario. Episode: Lupo If a little more texture is desired, mix in a little ground soy "meat"( veggie crumbles). Make a double batch and freeze some for later. They are even better the next day!
- 453.59 g stale country-style bread, crusts removed and cut into thick slices
- 354.88 ml milk (can use soy or rice or almond milk)
- 3 large eggs
- 118.29 ml grated pecorino cheese (or Parmigiano-Reggiano)
- 1 bunch Italian parsley, leaves chopped to yield 2 tablespoons
- 1 bunch basil, leaves chopped
- 1 clove garlic, thinly sliced
- salt and pepper
- 236.59 ml extra-virgin olive oil
- 473.18 ml basic tomato sauce
Basic Tomato Sauce
- 59.14 ml extra-virgin olive oil
- 1 Spanish onion, cut into 1/4 inch dice
- 4 garlic cloves, thinly sliced
- 44.37 ml chopped fresh thyme leaves (or 1 tablespoon dried)
- 1 medium carrot, finely shredded
- 2 (1587.57 g) canpeeled whole tomatoes, crushed by hand and juices reserved
- kosher salt
- In a large bowl add the bread slices and milk. Let sit until the bread is soaked through, then squeeze dry. Crumble and tear the soaked bread into smaller pieces and process in the food processor, using quick pulses, to yield 4 cups soaked crumbs(can be mashed by hand if desired).
- Mix the crumbs in a bowl with the eggs, cheese, herbs, and garlic, adding salt and pepper, to taste. Form into round balls about 2 inches in diameter. Set aside on a rack or plate to dry for about 15 to 20 minutes.
- In a saucepan or deep skillet over medium-high heat, heat the oil to frying temperature, about 360 degrees F, and fry the bread balls until brown on all sides. Remove the balls as they brown and drain on a rack covered with paper towels.
- Have the tomato sauce ready. Arrange the balls on a platter and lightly cover with sauce. Serve immediately.
- Basic Tomato Sauce:.
- In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes more. Add the tomatoes and their juice and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt, to taste.
- This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
- If they come out a little mushy, bake them first in a 400*F. oven for about 10-15 minutes.