Today I made cheese and egg balls, an incredibly delicious dish typical of the Abruzzo regional cuisine.
The cheese and egg balls or patties are a dish made with cheese, eggs, and breadcrumbs, a rustic recipe from the peasant tradition prepared with rigatino cheese, a delicately flavored aged sheep cheese.
I couldn’t find this type of cheese, so I also looked for semi-aged Abruzzo pecorino but ended up dividing the amount into pecorino, Parmigiano Reggiano, and Grana Padano.
The dough should be firm but not too dry, and the result is delicious. The Abruzzo cuisine is very vast as it ranges from the more inland mountainous areas to the coasts on the Adriatic Sea, so there is meat and fish, along with bread, wine, cheese, and much more of great fame and goodness.
The cheese and egg balls roll in the oil during frying and become golden and remain crispy… in short, I’m in love with them!
Some we ate just fried, others with a nice tomato sauce with a base of sliced white onion… but follow me as we prepare the recipe for cheese and egg balls, a traditional dish of Abruzzo cuisine!
For the Abruzzo cuisine, which boasts many excellent products on the blog, you will find the
Rigatoni all’abruzzese and the 
Pizza scima
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Abruzzo
- Seasonality: All Seasons
Ingredients CHEESE AND EGG BALLS RECIPE
- 14 oz mixed cheeses (grated)
- 4 Eggs
- as needed stale bread crumbs (or breadcrumbs)
- 1 2/3 cups tomato puree (or chopped tomatoes)
- 1 white onion
- as needed vegetable oil (for frying)
- as needed basil (final decoration)
- 2 tablespoons extra virgin olive oil
Tools CHEESE AND EGG BALLS RECIPE
#ADV
- Bowl
- Pan
- Wok
Preparation CHEESE AND EGG BALLS RECIPE
• In a bowl, beat the eggs. Add the grated cheeses and mix everything carefully.
•Add enough stale bread crumbs (or breadcrumbs) for a firm dough but not too dry. With wet hands, make a test by forming some balls, and if they crumble, add more bread.
Personally, I didn’t add salt because the cheeses are very flavorful, so I didn’t want to overdo it! In a pan, put plenty of vegetable oil, and once it reaches temperature (test with a bread piece, and if it sizzles when submerged, it’s the right time), fry the cheese and egg balls.
Brown them on all sides by gently turning them with a spoon, and once cooked, drain the excess oil on kitchen paper. For the tomato sauce, slice the onion and let it brown with the extra virgin olive oil.
Then add the tomato puree (I made a mix with some chopped tomatoes left in the fridge) and let it cook for about ten minutes.
Add the cheese and egg balls and continue cooking for another 7/8 minutes, frequently turning the balls in the sauce.
Here is this ready rustic and very delicious dish! Enjoy your meal with the Abruzzo cheese balls recipe…..
Annalisa
Advice and Notes
I confess to never having been to Abruzzo. My memories go back to the distant days of school and some research to get to know the Abruzzo cuisine, but I repeat that I’m quite ignorant! I know that it is a hospitable land with great tourist structures that value family, and many of my friends with children have gone or still go on vacation to the Abruzzo coasts, but I also remember it for the terrible earthquake that struck it a few years ago….
8 JULY 2020 A kind reader assured me that in the recipe, the addition of garlic and parsley is ESSENTIAL, so… keep that in mind if you make it in your kitchens!
