| soak the bread in the milk and add a pinch of salt |
bone and remove the fibrous part (if in the bones you find marrow, take it) | |
| then chop the meat finely and keep the sauce in the pan (with the marrow if you wish) |
mix in a bowl the chopped meat, and the soaked bread: do not squeeze it to dry ... | |
| the eggs and 2 tablespoons of grated bread... |
and the grated pecorino | |
| knead the dough until homogeneous, then make the meatballs as great as a walnut. Coat with the grated bread |
while the water for the spaghetti is boiling fry the meatballs in olive oil | |
| dry on a paper and salt |
they could also be a rustic starter, served either hot or cold | |
| boil and drain the spaghetti |
then saute spaghetti in the sauce | |
| put the spaghetti with the meatballs and combine with grated pecorino. You can add paprika oil if you wish |