Meatballs with tomato and strong Provolone Valpadana P.D.O.

Soak the bread crumbs in a bowl with milk. Arrange the ground mixture in a bowl and add the egg, 3/4 of the washed and chopped basil and the bread crumbs well squeezed.

Amalgamate to incorporate all the ingredients, adjust salt and pepper, mix again and transfer to the refrigerator 15 minutes in the coldest shelf.

Peel the spring onion, preserve the green part and thinly slice the white part. Put the white part in a pan with 3 tablespoons of oil, turn on a low flame and brown it, then add the tomato puree.

Add 1 teaspoon of sugar, adjust the salt and cook over medium heat for 10 minutes. Take the mixture from the refrigerator and with your hands take the necessary amount to shape small meatballs.

Fry them in plenty of oil, drain them on a large absorbent pad and finally dip them in the tomato sauce.

Cook for another 5 minutes, turn off the heat and let it cool slightly. Cut the strong Provolone Valpadana P.D.O. in thin squares. Place the meatballs on a tray, sprinkle them with a teaspoon of sauce.