Polpette di Pane

Place the stale bread in a bowl, pour over the milk, and soak for ten minutes until thoroughly softened.

Warm extra virgin olive oil in a saucepan, add passata and half the salt, then simmer gently for fifteen minutes.

Squeeze the soaked bread firmly with your hands to remove excess liquid, then transfer it into a clean bowl.

Add beaten eggs, grated Pecorino, Grana Padano, minced garlic, chopped parsley, remaining salt, and black pepper to the bread.

Knead the mixture thoroughly until it forms a cohesive, pliable dough that holds together easily.

Roll the mixture between your palms into walnut-sized balls, creating about sixteen to twenty even dumplings.

Heat frying oil in a deep pan over medium-high heat until a test crumb sizzles immediately upon contact.

Fry the polpette in batches for three to four minutes, turning until evenly golden and crisp.

Transfer the fried balls with a slotted spoon onto kitchen paper to drain briefly.

Lower the fried polpette into the simmering tomato sauce, scatter in torn basil, and simmer gently for ten minutes.