Wednesday, April 24 2024

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.

 

 

 

 

 

INGREDIENTS:

  • 2 cups of stale bread
  • 3 eggs
  • 1 cup of Pecorino Romano cheese, grated
  • 1/2 cup of Parmigiano Reggiano cheese, grated
  • 2/3 cup of milk
  • 1 bunch of parsley, chopped
  • 1 clove of garlic
  • salt to taste
  • black pepper to taste
  • oil for frying

For the sauce:

  • 28 oz of peeled tomatoes
  • 1 clove of garlic
  • basil leaves to taste
  • salt to taste
  • 2 tbsp of extra virgin olive oil

 

 

METHOD

When you want to make the recipe for pallotte cacio e ova, put the stale bread cut into pieces in a large bowl, add the milk, stir and let it soften.

The amount of milk may vary depending on the moisture in the bread; we used bread that was not too stale.

Then crumble the bread with your hands so that you get well soaked crumbs.

Add the grated pecorino and parmesan cheese, a clove of crushed garlic, finely chopped parsley leaves, a pinch of salt and a grating of black pepper, and finally add 3 large beaten eggs, or 4 small eggs.

Mix everything well until smooth, cover with plastic wrap and let it rest for at least 30 minutes in the refrigerator.

Meanwhile, heat a little oil in a saucepan, add a whole clove of garlic and let it get hot then add the blended peeled tomatoes. Season with a few basil leaves and adjust the salt and continue cooking the sauce for about 15 minutes over low heat.

After the resting time has elapsed, take the mixture out of the refrigerator and start forming meatballs weighing about 2.5 oz, then deep-fry them in hot oil at340-350 F for about 5 minutes or until golden brown.

Once ready, drain excess oil on paper towels.

 

Put the sauce back on the stove, let it get hot then add the pallottes, let them cook for about 10 minutes or so, stirring the pan occasionally so that they take on flavor.

The pallotte cacio e ova are ready to serve.

 

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