Pallotte Cacio e Ova with Pecorino Fondue

For the Palotte:

• 1 ½ cups stale bread, broken into pieces (250g)
• 1 ¾ cups grated Pecorino Romano (200g)
• 3 eggs
• ? cup milk (150ml)
• Salt, to taste
• Pepper, to taste
• Chopped parsley (optional)
• 4 cups peanut oil for frying (1L)

For the Cheese Fondue:

• 1 ¾ cups grated Pecorino Romano (200g)
• ? cup fresh cream (100ml)
• Black pepper, to taste

1. Break the stale bread into pieces and soak it in the milk in a bowl. Let it sit for about 10 minutes until the bread is fully softened.
2. Squeeze the bread to remove excess milk and place it in a bowl. Add the eggs, grated Pecorino Romano, salt, pepper, and optional parsley.
3. Mix everything thoroughly until a smooth mixture forms. If the mixture is too soft, add some breadcrumbs.
4. With slightly damp hands, shape the mixture into balls about 1.5-2 inches (4-5 cm) in diameter.
5. Heat the peanut oil in a deep pan to 320-340°F (160/170°C). Fry the balls in batches until golden and crispy on all sides. Drain them on paper towels to remove excess oil.

For the Cheese Fondue:

1. Heat the fresh cream in a small pot over low heat. Turn off the heat and add the grated Pecorino Romano, stirring continuously until smooth and creamy. (If the fondue is too thick, you can blend it slightly with a hand mixer or add more cream.)
2. Be careful not to bring the fondue to a boil to prevent separation.
3. Season with black pepper to taste and stir well.

To Serve:

• Arrange the Palotte on a serving plate. Pour the warm fondue over the fried balls or serve it on the side in a small bowl.
• Garnish with chopped parsley and freshly ground black pepper.