330g Grated pecorino
150g grated caciocavalo
150g baked ricotta
100g of dried bread crumbs
+ for rolling the pallote
a lot of freshly ground black pepper
zest of 1 lemon
The Apennines on a plate.
Fifteen minutes to mix the ingredients together. Leave to rest in the fridge for an hour. Roll into balls and Deep fry.
The oil shouldn’t get to hot or the palotte will brown too fast on the outside and will remain raw in the middle.
Mix all the ingredients together well. You should have a compact mix.
Cover and place in the fridge for an hour.
Then take out and roll into walnut size balls.
Roll in the breadcrumbs and then deep fry in batches.