CHEESE AND EGG BALLS (PALLOTTE CACIO E OVA ABRUZZESI)

Today we embark on a culinary journey to the heart of Italy, specifically to the picturesque region of Abruzzo.

Known for its rich culinary heritage and rustic traditions, Abruzzo presents us with a delicious dish that captures the essence of its gastronomic heritage: Pallotte Cacio e Ova.

These delicious cheese and egg pallotte highlight the region’s commitment to simple yet robust flavors.

Composed of a harmonious blend of fresh ingredients, these pallotte are a testament to the Abruzzo chefs’ dedication to creating dishes that speak to the soul.

Discover with us the art of creating these golden pallotte, fried to perfection and dipped in a hearty tomato sauce, which offer a taste of authentic Abruzzese comfort in every dish.

Why You’ll Love This Recipe

• Rustic Comfort: A true example of Abruzzo’s culinary traditions, perfect for a hearty meal.
• Simple Ingredients: Everyday staples combine to create a dish rich in flavor.
• Crowd-Pleaser: Ideal as a main course or appetizer for gatherings.
• Golden and Crispy: Fried to perfection and simmered in rich tomato sauce

Cooking Time

• Prep Time: 30 minutes (plus 30 minutes resting time)
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 4–6

Ingredients

For the Pallotte:

• 2 cups stale bread, cut into pieces
• 3 large eggs (or 4 small eggs)
• 1 cup Pecorino Romano cheese, grated
• 1/2 cup Parmigiano Reggiano cheese, grated
• 2/3 cup milk (adjust as needed)
• 1 bunch parsley, finely chopped
• 1 clove garlic, crushed
• Salt to taste
• Black pepper to taste
• Oil for frying

For the Sauce:

• 28 oz peeled tomatoes, blended
• 1 clove garlic, whole
• Basil leaves, to taste
• Salt to taste
• 2 tbsp extra virgin olive oil

Step-by-Step Method

Prepare the Pallotte Mixture:

1. Soften Bread: Place stale bread pieces in a large bowl and pour the milk over them. Let it soak until softened, then crumble the bread with your hands into fine crumbs.
2. Combine Ingredients: Add Pecorino Romano, Parmigiano Reggiano, crushed garlic, chopped parsley, salt, and black pepper to the bread crumbs. Stir to combine.
3. Incorporate Eggs: Beat the eggs and mix them into the bread mixture until smooth. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Prepare the Sauce:

1. Heat Olive Oil: In a saucepan, heat olive oil over medium heat. Add the whole garlic clove and let it sauté until aromatic.
2. Cook Tomatoes: Add the blended peeled tomatoes to the pan. Season with salt and a few basil leaves.
3. Simmer: Cook the sauce over low heat for about 15 minutes, stirring occasionally.

Shape and Fry the Pallotte:

1. Form the Balls: Remove the mixture from the refrigerator and form meatballs, each weighing approximately 2.5 oz.
2. Fry: Heat oil in a deep frying pan to 340–350°F (170–175°C). Fry the pallotte until golden brown, about 5 minutes. Drain on paper towels.

Combine and Serve:

1. Simmer in Sauce: Place the sauce back on the stove and bring it to a simmer. Add the fried pallotte to the sauce and cook for an additional 10 minutes, stirring occasionally to coat them in the sauce.
2. Serve: Serve hot, garnished with fresh basil and crusty bread on the side.

Tips for Perfect Pallotte

• Bread Texture: Use moderately stale bread; overly hard bread may require more soaking.
• Cheese Balance: Pecorino provides a sharp flavor, while Parmigiano adds creaminess. Adjust to taste.
• Oil Temperature: Maintain consistent oil temperature for even frying.
• Make Ahead: Prepare the pallotte mixture and tomato sauce in advance. Assemble and heat before serving.

Nutritional Facts (Per Serving)

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm in a saucepan over low heat, adding a splash of water or broth if needed.
• Freezing: Freeze fried pallotte without sauce. Thaw and reheat in the tomato sauce before serving.

Enjoy this iconic dish that embodies the heartwarming flavors of Abruzzo. Buon appetito!

Cheese And Egg Balls (Pallotte Cacio E Ova Abruzzesi)

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Prep Time 30 minutes mins

Cook Time 28 minutes mins

Servings 6

Calories 350 kcal

Ingredients

  

For the Pallotte:

• 2 cups stale bread cut into pieces
• 3 large eggs or 4 small eggs
• 1 cup Pecorino Romano cheese grated
• 1/2 cup Parmigiano Reggiano cheese grated
• 2/3 cup milk adjust as needed
• 1 bunch parsley finely chopped
• 1 clove garlic crushed
• Salt to taste
• Black pepper to taste
• Oil for frying

For the Sauce:

• 28 oz peeled tomatoes blended
• 1 clove garlic whole
• Basil leaves to taste
• Salt to taste
• 2 tbsp extra virgin olive oil

Instructions

 

Prepare the Pallotte Mixture:

• Soften Bread: Place stale bread pieces in a large bowl and pour the milk over them. Let it soak until softened, then crumble the bread with your hands into fine crumbs.
• Combine Ingredients: Add Pecorino Romano, Parmigiano Reggiano, crushed garlic, chopped parsley, salt, and black pepper to the bread crumbs. Stir to combine.
• Incorporate Eggs: Beat the eggs and mix them into the bread mixture until smooth. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Prepare the Sauce:

• Heat Olive Oil: In a saucepan, heat olive oil over medium heat. Add the whole garlic clove and let it sauté until aromatic.
• Cook Tomatoes: Add the blended peeled tomatoes to the pan. Season with salt and a few basil leaves.
• Simmer: Cook the sauce over low heat for about 15 minutes, stirring occasionally.

Shape and Fry the Pallotte:

• Form the Balls: Remove the mixture from the refrigerator and form meatballs, each weighing approximately 2.5 oz.
• Fry: Heat oil in a deep frying pan to 340–350°F (170–175°C). Fry the pallotte until golden brown, about 5 minutes. Drain on paper towels.

Combine and Serve:

• Simmer in Sauce: Place the sauce back on the stove and bring it to a simmer. Add the fried pallotte to the sauce and cook for an additional 10 minutes, stirring occasionally to coat them in the sauce.
• Serve: Serve hot, garnished with fresh basil and crusty bread on the side.