Here is the recipe for what once was called the dish of the poor peasants from Puglia and it consists of stale bread. Today it can be served as a delicious crunchy finger food or as an appetizer or on orecchiette with ragu. A very versatile dish that we love.
Ingredients for 15-20 bread balls
500 grams of bread crumbs q.s.
2 or 3 eggs
chopped parsley
100 gr of grated Parmesan cheese
a pinch of salt
garlic (optional)
Procedure:
Soak the bread without crust with water or milk. Squeeze it and in the bowl add eggs, parsley, Parmesan cheese, salt (and garlic according to taste). Knead with hands until dough is compact. With a spoon or your hands form your breadballs and fry. Place them on paper towels and serve hot.
