Pecorino cheese balls fried and finished in tomato sauce

Break up the pecorino by hand until super fine; add the breadcrumbs and parsley.

Soak the bread briefly in a bowl of water until soft, squeeze out all the water and break it into the mix.

Add the four eggs; no salt needed. Mix by hand until it turns into a play-dough-like mass and the cheese disappears.

With wet hands, roll into balls about ping-pong to golf-ball size and set on a tray lined with baking paper; freeze extras on the tray, then bag, and fry from frozen.

Put a generous amount of extra virgin olive oil and a splash of water in a pan; add crushed or grated garlic and cook over low heat about 30 seconds until golden.

Add the passata, no water, and cook the sauce over low heat about 20 minutes in a deep frying pan.

Fill a pot at least half full of sunflower oil and heat to 150C, or until a toothpick dipped in it bubbles.

Fry at most five balls at a time; leave them a minute before moving, and fry two to three minutes until golden brown, plus about 30 seconds more.

Drain on paper towel; eat some hot and crunchy.

Season the sauce with salt and pepper and tear in the basil at the end.

Add the cheese balls, turn them in the sauce and cook gently over low heat about 10 minutes.