The shapes of taste


  • 30 min
  • 4 people
  • Easy
Recipe by



  • Tagliette guanciale 90g
  • 400g stale bread
  • 250g mozzarella loaf
  • grated Parmesan cheese
  • 1 egg
  • 300ml milk
  • parsley
  • salt and pepper
  • nutmeg
  • Vegetable oil for frying
  • 2 eggs
  • Breadcrumbs


Start by soaking the bread in milk. When it becomes soft, squeeze it and put it in a bowl. Add the egg, grated Parmesan, salt, pepper, a pinch of nutmeg and parsley. Finally add the guanciale Tagliette cut into three. Mix everything well until you get a homogeneous mixture. If necessary, you can add breadcrumbs.

Cut the mozzarella into cubes of about 1 cm. With slightly damp hands, take a little of the prepared mixture and make a hollow: fill it with a cube of mozzarella. Close with some more mixture and form the meatballs. Roll them in a plate with beaten eggs and then in breadcrumbs to cover them completely.

Fry them, a few at a time, in plenty of hot vegetable oil. Drain them with a slotted spoon, let them dry on kitchen paper and serve the bread balls with guanciale Tagliette and mozzarella, while still hot.

Buon appetito ;-)

This recipe is made with

Tagliette Guanciale Citterio Tagliette Guanciale
Share this recipe with your friends
Post a picture of your creation on Instagram with the #ricitterio hashtag #ricitterio
Tell us if you liked this recipe
Back to search resuls