The Pallotte cace e ove, or cheese and egg balls, are an Abruzzese specialty. They can be found in all typical restaurants of this region. A mixture prepared with mixed cheeses, among which the rigatino and Abruzzese pecorino stand out, bread crumbs, and eggs. I love this recipe, and when I travel through the towns of this region, a meal with these balls is a must. To prepare this dish at home in every detail, I brought the typical cheeses to Genoa, here is the recipe!
Recipe updated on 12/16/2019
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 20 balls
- Cooking methods: Frying, Stove
- Cuisine: Italian Regional
- Region: Abruzzo
- Seasonality: All seasons
Ingredients
- 3 1/2 oz Parmigiano Reggiano DOP (grated)
- 7 oz cheeses (Rigatino and Abruzzese Pecorino)
- 3 1/2 oz bread crumbs
- 1/2 cup milk
- 4 eggs (medium)
- A few sprigs Parsley
- 1 pinch black pepper
- 4 cups tomato sauce
- A few leaves basil
- 1 green bell pepper (sweet)
- 1/2 onion
- 1/2 clove garlic
- 3 1/2 cups peanut oil
Tools
- Bowl
- Frying Pan
- Skimmer
- Earthenware Pot
Steps
Pour all the grated cheeses into a bowl, add the chopped parsley, the bread crumbs soaked in milk and squeezed out, the whole eggs, and the pepper. Mix well and let the dough rest for about an hour.
Take portions the size of an egg and with damp hands, form many balls. Bring the oil to the right temperature, and once ready (test it with a toothpick, it should bubble), gently place a few meatballs at a time to fry. Too many would risk soaking up oil. Drain them and let them dry on absorbent paper
Prepare the sauce by sautéing the garlic clove in a little extra virgin olive oil, which will then be removed, the chopped half onion, and the bell pepper cut into strips. Add the fresh tomato sauce and cook over low heat for 15 minutes. Add the meatballs and let them soften in the sauce, becoming even puffier. Serve the hot Pallotte cace e ova, garnished with basil leaves.
