Primosale is a typical Italian fresh sheep cheese with a delicate, milky and lightly-salted taste that most children like and my daughter is no exception. She loves it and asks me to buy it often, but, sometimes, she just decides she won’t eat another bite of it, don’t ask me why, and there’s nothing you can do to make her change her mind. Since primosale tends to become sour after a very few days, I had to invent something to use it up before I had to throw it away, wasting good food is a real pity. This time I decided to make this fried cheese balls, flavoured with chopped mint leaves. If you have trouble finding primosale, you can also use mozzarella for these cheese balls, but, in this case, you won’t have to soak bread, because mozzarella contains more water than primosale. The result will be equally good.
Ingredients:
180 grams (7 oz) primosale (or mozzarella) cheese
70 grams (3 oz) stale or dry bread
30 grams (1 oz) grated parmesan
1 egg
10 leaves fresh mint
2 tablespoons breadcrumbs
a pinch of salt
Instructions:
- I used a very dry bread, so I had to soak it in water for five minutes.
- I drained and squeezed the bread and put it in the blender with sliced primosale, one egg, grated parmesan and a pinch of salt and blended to a smooth firm dough.
- I chopped the mint leaves with a mezzaluna knife and add it to the rest.
- I shaped the cheese balls with wet hands and rolled each ball in breadcrumbs.
- I deep fried the primosale and mint cheese balls in vegetable oil for a few minutes, until golden.
Everyone liked these cheese balls, crispy on the outside and soft inside, even the stubborn little lady!
They make a perfect starter or appetizer, but can be also served as a nutritious main course, accompanied by a fresh salad or any other vegetables of your choice.
This was the first recipe I decided to translate in English and, since I did it all by myself, please be lenient with me, I promise I will do better next time.
Se preferite leggere questa ricetta in italiano, cliccate qui.
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