Parmesan Cheese Balls with Broccoli Pesto and Sun-dried Tomatoes

Perfect for an aperitif or as a main course, Parmesan balls can be garnished in many ways. We suggest broccoli pesto with anchovies and sun-dried tomatoes in extra virgin olive oil.

CATEGORY
Aperitifs
DOSES
3
PREPARATION TIME
30 minutes
COOKING TIME
15 minutes
DIFFICULTY
Easy

Grate the Parmesan cheese by hand or using the grater attachment on your stand mixer. In the bowl of your stand mixer, add the remaining ingredients (except the oil) to the Parmesan and mix.
Once ready, shape the mixture into balls of about 15g with your hands, place them on a baking tray and leave to rest in the refrigerator for about 1 hour.

In a small, narrow, tall saucepan, heat the Coratina EVO oil to 170°C (330°F). Arrange the Parmesan balls in the pan and leave them alone until they separate from the bottom of the pan. Stir them with a spoon until they're golden brown before draining. This will take about 3 minutes.

Finally, garnish each ball with a teaspoon of broccoli pesto with anchovies and some chopped or sliced sun-dried tomatoes.