Sicilian Style Bread Balls.
Traditional and Bimby Recipe.
Today’s dish is a recycling recipe. Who knows how many times we’ve had stale bread at home and didn’t know what to do with it. Here is the solution. A truly delicious, economical, and easy dish to make. There are many versions, I preferred to give it a Sicilian touch by adding ingredients that give a lot of flavor.
I challenge anyone to realize it’s just bread.

thought for you:

Cost: Very economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Slow cooking
Cuisine: Italian
Seasonality: All seasons

435.18 Kcal

calories per serving

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Energy 435.18 (Kcal)
Carbohydrates 47.22 (g) of which sugars 4.31 (g)
Proteins 13.10 (g)
Fat 18.32 (g) of which saturated 4.23 (g)of which unsaturated 2.90 (g)
Fibers 5.21 (g)
Sodium 921.73 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

let’s do the shopping

8.8 oz bread (stale)
1/2 cup milk
1 egg
to taste breadcrumbs
1/4 cup Pecorino Romano
1 tbsp salted capers (desalted)
1 sprig wild fennel
1 clove garlic
1 sprig rosemary (only a tuft)
1 bunch chopped parsley
1.4 oz Tropea red onion
1 tbsp salted capers (desalted)
1 stalk celery
1.4 oz green olives in brine (pitted)
3 tbsp extra virgin olive oil
24.7 oz tomato sauce
to taste basil

Sicilian Style Bread Balls

Tools

what do I need to prepare the

1 Bowl
1 Knife
1 Pan
Bimby

Steps

Sicilian Style Bread Balls

Cut the bread into pieces and place it in a bowl. Add the milk and let it soak for 5 minutes. Once the bread has absorbed all the milk, mash the mixture with a fork.
Add the egg, a pinch of salt, grated Pecorino, garlic, a tuft of rosemary, chopped parsley, and a sprig of chopped wild fennel, and a small grind of pepper to taste.
Knead the mixture with your hands to mix the ingredients well.
If you find the mixture too soft, you can add some breadcrumbs.
Form your bread balls about 0.6 inches in diameter.
Place them on a plate and proceed with the sauce.
In a pan, heat some extra virgin olive oil along with the chopped onion, and let it flavor for a few minutes.
Before the onion turns golden, add the previously desalted capers, green olives, and a sprig of chopped wild fennel
, then pour in the tomato sauce, a small pinch of salt, but very little. Cook for 5 minutes,
Then immerse the bread balls, which should remain more than half-covered in the tomato.
Continue cooking for another 10 minutes, and …
If you want a thicker sauce during cooking, cover with a splatter guard.
Serve very hot, here are ready Sicilian Style Bread Balls, a truly tasty dish.
Place in the cup 1 clove of garlic, parsley, and a small tuft of rosemary only the needles, capers, and wild fennel to taste. Chop for 15 sec speed 8. Gather with the spatula.
Now in the cup with the rest, add the bread pieces, milk, egg, and grated Pecorino and chop for 20 sec speed 7.
Transfer the mixture to a bowl to form the bread balls. If you find it a bit sticky, add more breadcrumbs.
Place the bread balls in the Varoma and cover.
Wash and dry the cup. Add the onion, capers, olives, and wild fennel, chop for 10 sec. speed 5. Gather with the spatula and add the EVO oil.
Flavour for 3 min. at 230°F speed 1 counterclockwise with the basket on top.
Now pour in the tomato sauce, and a few basil leaves
close and place the Varoma on top.
Cook for 15 min. at Varoma counterclockwise speed 1.
After the time has elapsed, pour the sauce into a bowl or baking dish and add the bread balls.
Smell the aroma, the Sicilian Style Bread Balls made with the Bimby are ready to be served.