3 3/4 cups of water
salt and black pepper to taste
1 cup of fava
60g of mozzarella or gorgonzola cheese
2 eggs
1/4 cup of all-purpose flour
1 1/4 cup of sesame seeds (185g)
Olive oil
3 3/4 cups of water
salt and black pepper to taste
1 cup of fava
60g of mozzarella or gorgonzola cheese
2 eggs
1/4 cup of all-purpose flour
1 1/4 cup of sesame seeds (185g)
Olive oil
Butter a refrigerator-friendly mold measuring 20x20cm
In a pot, combine the water, salt, black pepper, and fava
Bring to a boil, then reduce heat and cook for about 15 minutes or until the mixture is thick and comes away from the sides of the pot
Pour the mixture into the prepared mold, cover, and refrigerate until it's cold and firm
While that's chilling, cut the cheese into 30 cubes
Divide the polenta into 30 pieces
Dip each piece of polenta in flour, shape into a ball, and press one cube of cheese into the center
Close the ball
In a shallow dish, lightly beat the eggs with a fork
Place the sesame seeds on a sheet of parchment paper and the flour on another sheet
Dip the polenta balls in flour, then the egg, and finally the sesame seeds
Heat about 2cm of olive oil and fry the polenta balls, some at a time, for about 1 minute or until they're golden brown
Drain on paper towels and keep warm
Serve with pork loin
Makes about 30 balls.
