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Provolone Balls

Polpettine di Provolone


Provolone is a specialty of southern Italy, especially the region of Campania, made the pasta filata way of stretching and kneading the curds. This cow's milk cheese was originally made with buffalo milk. It is a rich and firm cheese and can be eaten fresh and young, up to 2 or 3 months, with a sweet flavor; as it ages, it becomes more piccante. It is great in stuffings, on pizza and for these cheese balls.


8 ounces sharp Provolone, grated

4 slices stale bread, grated

1/4 cup minced parsley

4 to 5 eggs, slightly beaten

Salt to taste


Sunflower oil


Mix the cheese, bread, parsley, 3 eggs and salt in a bowl. Form small balls the size of a large gum ball. If they are too dry to hold their shape, add another egg. Dredge the balls in flour, then coat them in the remaining egg and fry them in hot sunflower oil until golden brown. Drain on paper towels or brown paper.

Serve hot as an appetizer.

This recipe is featured in show 1702 — Favorite Cheeses and Wines.


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