Pallotte cace e ove

Step 1: Tear 4 oz stale white bread, crusts removed into small pieces and soak in ½ cup milk for 5 minutes, then squeeze it firmly and crumble it into a bowl.

Step 2: Add 3 eggs, 3 ½ oz Pecorino, 1 ¾ oz Parmigiano Reggiano, 1 clove garlic, 2 tbsp flat-leaf parsley and ¼ tsp black pepper and mix with a fork into a soft, thick paste. If it is too wet to hold a shape, rest it in the fridge for 10 minutes.

Step 3: For the sauce, warm 3 tbsp extra virgin olive oil in a wide, deep pan over a medium-low heat and cook 1 onion until soft and translucent.

Step 4: Add 3 cups passata, ½ tsp salt and 6 basil leaves, bring to a gentle simmer and cook with the lid half on while you fry the balls.

Step 5: Heat 2 cups sunflower oil in a small deep pan to 350°F, or until a crumb of bread sizzles and turns golden in 30 seconds.

Step 6: With wet hands, roll the mixture into walnut-sized balls, about 16 in all.

Step 7: Fry the balls in batches, turning, until golden all over, then drain on kitchen paper. Common mistake: frying them too hot; the outside browns before the egg sets inside, and they split in the sauce.

Step 8: Slip the balls into the simmering sauce, spoon some sauce over them and cook gently, lid on, until they have swelled slightly and turned soft and spongy.

Step 9: Rest off the heat for 5 minutes, then serve with plenty of the sauce and bread.