CHEF SARAH RECOMMENDS: “For best results, I like to use a dense Italian-style loaf of bread here. Look for a filone or Tuscan-style loaf. Most Italian bakeries will have something that will work. Ciabatta will be too light and airy. 

I think this is a winner for vegetarians. It’s versatile enough to add any leafy green you like, even broccoli, but I suggest sticking with a green veg so it’s a good match with the cheese.”

1. Make the palotte. In a large sauté pan, heat the olive oil over medium-high heat. Add the chile and garlic and toast until golden, about 1 minute. Add the kale and cook, stirring often, until wilted and softened, 3 to 4 minutes. Season with a few pinches of kosher salt. Transfer the kale to a strainer or colander set in a bowl to let any excess liquid drip off for about 10 minutes. Transfer to a work surface and roughly chop the kale mixture.

2. Meanwhile, in a large mixing bowl, cover the bread with the milk. Using your hands (I like to wear gloves), combine the bread and milk; you can also pulse them in a food processor until the bread has softened and takes on an oatmeal-like texture. Add the chopped kale and mix to combine. Mix in the eggs, Manchego, pecorino, oregano, and vinegar. If you find the mixture is too wet and sticky, add a bit of dry breadcrumbs.

3. Line a baking sheet with parchment paper. Using a ¼-cup measuring cup, scoop the mixture (roughly 2 ounces) and roll into balls; place the balls on the baking sheet. Refrigerate for 30 minutes or until fully chilled; the pallotte should be firm to the touch. These can be covered and refrigerated for up to 3 days in advance before frying.

4. Finish the pallotte. When you are ready to serve, in a large pot, heat the oil to 350°F. Line a baking sheet with a rack or paper towels. Place the breadcrumbs in a shallow dish or bowl. Using your hands, roll the pallotte in the breadcrumbs to coat, then carefully lower 5 or 6 meatballs into the hot oil. Fry until golden brown and hot, 4 to 5 minutes; you can check with a thermometer to ensure the balls have reached 160°F. Using a slotted spoon or skimmer, transfer the cooked pallotte to the prepared baking sheet. Repeat with the remaining pallotte. If they cool too much, feel free to warm them in a 250°F oven before serving. Serve with fresh tomato sauce, topped with grated pecorino, lemon zest, and fresh oregano leaves. You can place the tomato sauce in a casserole dish and place the crispy pallotte on top, or just serve the sauce on the side.