Breadball recipe

In Italy every city and Region has its own characteristic bread: In Turin you find the breadsticks (grissini Torinesi), in Milan you find the michetta, In Tuscany there is the silly bread (pane sciocco, without salt) and going towards the sunny South you find Pugliese bread (pane Pugliese), Sicilian bread (pane Siciliano) and then, if you do not stop, you meet over the sea another country with another kind of bread, pane arabo (Arabic bread).

In Italy we buy bread every day because we like to eat it freshly, so we always have in the kitchen a lot of stale bread, too! This is the reason why in all Italian regions there are several delicious recipes for re-use stale bread and this one, called bread balls, is one of them.

Ingredients for the breadballs

• stale bread;

• milk;

• 1 egg;

• ½ clove of garlic;

• parsley;

• grated cheese;

• salt;

• pepper.

The amount of cheese and eggs will be adjusted by the amount of bread you want to use.

Preparation of the breadballs

The preparation is really simple: cut the bread into small pieces and soften the bread in a bowl with milk for about half an hour.

Then squeeze the bread and put it in a salad bowl together with the egg, cheese, salt, pepper, the finely chopped garlic and the parsley.

Mix well all the ingredients and form them into balls, then put the bread balls in the refrigerator and let stand for one hour.

Prepare a baking pan with some baking paper on the bottom, put the bread balls into the pan and bake in preheated oven at 180 degrees.

Cook for about 30 minutes turning the bread balls until they become golden brown on both sides, then turn off the oven and leave to cool: the bread balls are ready!