Mariola

Bring the beef broth to a boil in a large pot and keep it warm. Make sure the liquid reaches a steady boil, but don't let it reduce too much, as it will be needed to accommodate the meat. the mixture fried and season it evenly.

Pour the breadcrumbs into a bowl, half of the pecorino grated parmesan, chopped parsley, and finely minced garlic. Add the eggs and a pinch of black pepper, mixing the ingredients until smooth and well-distributed.

Knead the mixture thoroughly until it's compact and malleable. Give it a flat, even shape, making sure there are no crumbly or dry parts: a uniform consistency will promote even cooking during frying.

Heat plenty of olive oil in a skillet and lay down the mixture Flattened. Fry until the surface is firm and golden, turning carefully to evenly cook. Avoid removing it before it has developed a firm crust.

Transfer the mixture Fry on a suitable surface and let it cool briefly, then cut it into evenly sized pieces. Cut the mixture while it's still firm, so the pieces will hold their shape without crumbling excessively in the broth.

Add the pieces to the boiling beef broth and stir gently to distribute them. Continue cooking until they are well-saturated with the broth and the liquid returns to a steady boil; avoid vigorous stirring, which could cause the pieces to fall apart. the mixture.

Turn off the heat When the pieces are hot and well mixed with the broth, divide the Mariola into bowls and add the remaining pecorino grated. Serve immediately, piping hot, so the cheese complements the savory and aromatic profile of the dish.