I think cheese is best when you can get it fresh or aged (processed/artificial is last option). For fresh, Kesong Puti wins as it is so versatile that it can be used for gourmet meals and desserts. I love to eat it on top of a crusty bread, drizzled with honey or fruit jam. As for for aged sharp cheese, Queso de Bola is the winner (better than parmesan - shaved to top on green salads and grated to top on pasta).
Hope this dish inspires you to use our local cheese w/c honestly is at par with the best cheeses of the world.
|meatball - combine ground beef, bread crumbs (panko), salt & pepper, crushed garlic and olive oil. I use olive oil to bind any meat (like burger, kebab and meatballs) vs egg since I find egg leaves... well, an egg-y taste.|
|Add chopped parsley.|
|form a flat circle and place a cube of kesong puti in the center|
|Ball it up|
|Meatball assembly line|
|Create a golden brown crust by toasting the meatballs on a pan drizzled with olive oil. You need only to create a crust as the meatballs will continue to cook in the sauce later.|
|Allow to simmer until meatballs are cooked through.|
|I am using fetuccine for the pasta but you can use any pasta you like.|
|Plate up. Add a sprig of basil to pretty it up and sprinkle with parmesan cheese (no queso de bola this time of the year but use that - shaved or grated, when you readily have it in your kitchen).|