It has been a busy week but the weekend was pretty chilled out and lovely. It all started off great with friday night of non stop salsa and bachata, followed by thick hot chocolate the next morning. What’s even better, we went to Borough Market! You cannot imagine how happy I was when M suggested we go to the market for lunch. It has been a pain trying to drag him to the market and finally, we went there together! It would have been much more fun if I could eat those fresh and succulent scallops, and ostrich steak burger with cranberry sauce. Not long and I will be able to eat anything I want again. Only two more days!! Coming back to the chilled weekend, we went for a swim, sauna and hot shower. When we came out, it started snowing!! The tropical kid in me was pretty excited for it finally snowed!
Now that it is sunday night and the final weekend of me being a vegetarian, I shall share this delicious and simple to make cheese balls. This will keep you smiling for whenever you need to be a temporary vegetarian, missing your meatballs ever so badly. Popette D’uova is the closest you could get to meatballs. Even the meat eater liked these ‘vegetarian meatballs’!
POPETTE D’OUVA RECIPE
adapted from Massimo Bruno’s recipe via Eat Live Travel Write
- 6 eggs
- 140g freshly grated Pecorino Romano cheese
- for vegetarians, please use an alternative cheese
- 115g breadcrumbs
- 1 tsp bicarbonate soda
- parsley (they were out of parsley while I was shopping for ingredients so it was omitted)
- olive oil
- garlic cloves
- 1 can chopped tomatoes
- black pepper (to taste)
- Beat the eggs, add in the grated cheese and breadcrumbs. Add in the bicarbonate soda and mix well.
- Heat the oil in a saucepan while you divide the mixture into balls. This recipe yields about 14 balls.
- Make sure the oil is hot. Check the temperature by putting a chopstick through the oil and on the base of the pan. There will be bubbles when the temperature is right. Another way of checking is by tossing some flour on to the oil and it sizzles.
- Fry the balls until golden brown. When ready, let them sit on some kitchen towels to soak the oil.
- On another pan, stir fry the garlic until fragrant.
- Pour in the can of chopped tomatoes and basil. Add some water and stir.
- Cook the sauce with the cheese balls for 30 minutes until they soak in the tomato juice.
- No salt was added in this recipe as the Romano cheese was salty enough for my liking. Please add a little seasalt to your taste if preferred.
- According to ‘Eat.Live.Travel.Write’, it tastes better the next day, and I agree with her.