To start making Italian Cheese Balls you need to put a saucepan on the stove. Drizzle a little bit of EVOO into the pan and add a finely chopped garlic clove.

Once the garlic starts to become translucent you can add the tomato sauce with a couple of basil leaves and a pinch of salt, and let it simmer for about 15 minutes.

While the tomato sauce is cooking, it’s time to start making the Italian cheese balls, so put 4 eggs with grated pecorino cheese and grated parmesan in a large bowl and start to mix well.

Then add some freshly chopped parsley, a pinch of salt and pepper, and mix again.

Next, dip 2 slices of bread into the bowl filled with water, then quickly remove them, squeezing all the water out using your hands.

You can now combine the mixture using your hands or a fork, checking that it has come together well.

Now wet your hands, get a small amount of mixture, putting it into the palm of your hand and start rolling your Italian Cheese Balls, neither too big nor too small.

To prepare for cooking your cheese balls, put a frying pan on the stove and fill it with olive oil, warming it up to 130 Celsius degree/266 F.

Next, place a few balls into the pan and cook them cheese balls for approximately 2 minutes.

Once it starts to turn slightly golden in colour, they should be ready. Take one out and cut it in half to test that it has cooked right through. The centre should be nice and fluffy and not runny at all.

Once the Italian cheese balls are ready, put them on kitchen paper to absorb excess oil and let them rest for about 10 minutes.

E ora si mangia, Vincenzo’s Plate….Enjoy!