Bread Meatballs

Tear the pane pugliese raffermo into small pieces and place them in a large bowl. Pour the latte intero over the bread and let it soak for at least 15 minutes, or until completely softened.

Once the pane pugliese raffermo is soft, squeeze out any excess latte intero by hand, ensuring the bread remains moist but not waterlogged. Discard the squeezed liquid.

Add the grated Parmigiano-Reggiano, grated Pecorino Romano, uova grandi, finely minced Aglio (minced), and chopped Prezzemolo fresco to the bowl with the bread.