extra virgin olive oil,
PROCEDURE: Fry garlic, parsley, all well chopped, add salt and let it roast in the oil. Fry these ingredients, add the boiled cow, also well chopped, leaving it to season with the sauté. Add a little tomato and leave to get hot to withdraw the liquid. Separately, boil the potatoes, which will then be peeled and chopped. Mix the potatoes with the eggs, the grated pecorino cheese and the sauté. Divide the dough into meatballs; each of them flour and is fried in boiling oil. Once for frying, the anointed v was also used.
The advanced meatballs can be redone in the pan with the tomato, or by making them fry with beaten eggs.
Recipe to combine with a bottle of Brunello di Montalcino Beatesca.