Put the Pappa al Pomodoro in a bowl with 2 eggs, the grated pecorino cheese, 100 g of breadcrumbs, the finely chopped basil and a teaspoon of pepper. Stir everything together with a wooden spoon until you obtain a smooth mixture. Cover the bowl with a cotton cloth and put it in the fridge to rest for about 30 minutes.

In the meanwhile lightly beat the other 2 eggs in a bowl and put the remaining breadcrumbs on a plate. Take the mixture out of the fridge and, with slightly damp hands, shape it into small balls of about 2 cm in diameter. Dip them in the beaten egg and then coat them with the breadcrumbs. Place the breaded balls on a serving dish.

Now heat plenty of extra virgin olive oil in a large frying pan or in the deep fryer. When it is hot enough, approximately 180 °C (test it with a piece of bread: if it begins to fry straight away, the oil is ready!), immerse the little balls in it for 3-4 minutes. Fry a few at a time, otherwise you will lower the temperature of the oil. When they are nice and golden remove them from the oil using a perforated spoon and lay them on absorbent paper, on a plate, to eliminate any excess oil.

Serve them immediately: piping hot and crispy!