Bomboline with extra virgin olive oil Toscano PGI


3 egg whites
80 g of grated pecorino toscano
black pepper
extra virgin olive oil Toscano PGI


Beat the eggs whites until stiff, add the grated pecorino and stir carefully. Then add a pinch of black pepper. With a spoon take a quantity of mixture as big as a walnut and roll it in the breadcrumbs and give it a spherical shape.
Pour abundant olive oil in a pot and when the oil is very hot ( but not boiling), deep fry the “bomboline” for two minutes, turning them around a few times.
When golden brown, take them out and put them on a paper towel. They can be served as an appetizer or as a main dish accompanied by some crunchy and fresh salad.