1/3 loaf bread
2 tablespoon parsley
1/2 cup grated Locatelli cheese
2 cloves garlic
3 large egg yolks
Salt and pepper
Home-made tomato sauce for stewing cheese and egg balls
Cooked pasta (optional)
Soak bread in cold water as for regular meatballs.
Remove crust, squeeze water out.
Mix all ingredients and shape into meatballs.
Flatten slightly. Fry until golden brown.
Remove from pan, make sauce as for spaghetti, or add 1/2 cup tomato paste and water.
Cook with salt and a little sugar, for 20 minutes.
Put balls in sauce and cook 10 minutes longer.
Dorinda Cavanaugh's parents originated from two different regions -- her father, Mr. Nicholas Carosella, was born in Castelfrentano, Abruzzo; her mother was born in the United States and her mother's mother was born and raised in Calabria. The recipe in this entry was often made by Dorinda Cavanaugh's mother, Mrs. Ida Carosella. Generally, the dish was served on Fridays as it did not contain any meat (up to the 1960s Catholics were prohibited from eating meat on Fridays).... Dorinda Cavanaugh wrote down her mother's recipes and put them all together in a collection, entitled, "Secrets from Nana's Kitchen." The recipe in this entry comes from this private publication.... Mary Melfi made the recipe following Dorinda Cavanaugh's directions and took the picture that appears on this entry. Possibly this recipe for '"Poor" Meat Balls' is one of the original variations of the classic Abruzzi/Molisani dish commonly known as "Cacio e Uova."