The pallotte cac’ e ove without bread is another version of this typical Abruzzese recipe, but in fact, the pallotte originate just like this, that is, without bread, even if my first recipe published on the blog includes bread.
This recipe is always very appreciated in my home and I have to say that I also like it a lot, even though I generally do not love cheese mixtures cooked in a way similar to this.
If I have to be honest and had to choose, I would prefer to eat them in the version with bread, but both recipes are really good. For the recipe, I used Pecorino Romano from the Pinna Cheese Company, a company rich in history and their products are a guarantee.
An Abruzzese recipe, but especially from the coastal area in Pescara.
So all that’s left is to try this tasty second course of mine and let me know if you liked it.
If you make any of my recipes, send me the photos and I will post them on my page with your name.
About 160 Kcal per each pallotta
- Difficulty: Easy
- Cost: Medium
- Rest time: 45 Minutes
- Preparation time: 15 Minutes
- Portions: 18 pallotte
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to make Pallotte cac’ e ove without bread
For the pallotte
- 5.3 oz Grated Parmigiano Reggiano
- 5.3 oz Grated Pecorino Romano DOP
- 5.3 oz Grated Rigatino Abruzzese
- 3 large eggs
- 1 pinch pepper
- 1 generous bunch of fresh parsley
- 3 cloves garlic
- Sunflower or corn oil for frying
- 1 clove garlic
- 1 small onion
- 1/2 bell pepper
- 21.2 oz diced peeled tomatoes
Preparation of Pallotte cac’ e ove without bread
First, in a bowl combine all the grated cheeses, then add one egg at a time while mixing, add crushed garlic and chopped parsley and mix well.
Next, continue to work the mixture with your hands to blend it well, then place it in the fridge for half an hour.
Take the mixture back, create the pallotte which should not be gigantic but still large, place them on a plate and put them back in the fridge.
Prepare a pan for frying by adding oil and bringing it to the right temperature for frying, I put a toothpick in the oil and if it bubbles it is ready.
Put the pallotte in the hot oil, but do not drop them in suddenly but gently, otherwise they will tend to stick to the bottom at first.
Once cooked, place them to drain on a piece of paper towel.
At this point, prepare the sauce, I fried the pallotte first and then prepared the sauce, but of course you can also prepare it while the pallotte are cooling in the fridge.
In a pan, add extra virgin olive oil and the chopped onion with a clove of garlic, add the bell pepper cut into small pieces and sauté the whole thing for a few minutes
Subsequently, add the tomato passed through a food mill, cook the sauce until it has slightly thickened, then add the pallotte and complete the cooking of the dish for at least 15 minutes.
