Recipe of Quick Pallotte Cacio e Ova

Pallotte Cacio e Ova. Pallotte cac 'e ov', or cacio e ova, or cacio e uova, are simple meatless balls made with cheese and eggs. Bread is added to make them even more spongy and tasty. They are first fried (obviously and strictly in Extra Virgin Olive Oil, read here why) and then "thrown" in the tomato sauce.

Italian Cheese Balls, called "Pallotte Cacio e Uova", are a traditional recipe from my region of Abruzzo. Using simple ingredients, these Italian Cheese Balls are an like an emblem of Abruzzese cuisine, made with just eggs, cheese and bread! An iconic dish from the Abruzzo region in the cucina povera tradition, pallotte cacio e uova—cheese and egg balls—probably got its start as a way to use up leftover bits of cheese and stale bread.

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, pallotte cacio e ova. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Pallotte Cacio e Ova is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It's simple, it's fast, it tastes yummy. Pallotte Cacio e Ova is something that I have loved my entire life. They are nice and they look wonderful.

Pallotte cac 'e ov', or cacio e ova, or cacio e uova, are simple meatless balls made with cheese and eggs. Bread is added to make them even more spongy and tasty. They are first fried (obviously and strictly in Extra Virgin Olive Oil, read here why) and then "thrown" in the tomato sauce.

To begin with this recipe, we have to first prepare a few components. You can have pallotte cacio e ova using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Pallotte Cacio e Ova:

1. {Prepare 150 g of Mollica di Pane.
2. {Get 150 g of Parmigiano Reggiano.
3. {Make ready 3 of Uova.
4. {Make ready q.b of Prezzemolo.
5. {Take q.b of Aglio.
6. {Make ready of Farina q.b.
7. {Make ready q.b of Olio per frittura.
8. {Make ready 1 of Pelata.
9. {Prepare 2 Cucchiai of Olio e.v.o.

The mixture is then bound together with egg and formed into balls and, just like meatballs, fried and simmered in tomato sauce. One of my favorite examples of Abruzese ingenuity in the kitchen can be found in these pallotte cace e ove ~ "polpette cacio e uova" in proper Italian. Which is to say, meatballs that contains no meat. What they do contain is lots of pecorino cheese, bound together with bread and egg.

Instructions to make Pallotte Cacio e Ova:

1. Tritare la mollica di pane insieme al prezzemolo e all'aglio aggiungere le uova sbattute e mescolare aggiungere il parmigiano e creare un impasto morbido.
2. Formare delle polpette e, poi, passarle nella farina.
3. Friggerle in olio e, poi, farle scolare su carta assorbente.
4. Preparare la salsa in una pentola mettere i due cucchiai di olio e.v.o. e, poi, aggiungere la pelata, precedentemente frullata e far cuocere aggiungere sale, origano e basilico quando la salsa sarà cotta, mettere le pallotte fritte abbassare la fiamma a minimo e far cuocere per 10 minuti spegnere e lasciare in pentola altri dieci minuti.
5. Impiattare e servire calde.

Pallotte Cacio e Ove (Cheese & Egg Balls) were the meatballs of the poor people of Abruzzo. As many 'Contadini' (farmers) couldn't afford to buy and eat meat, they used old cheese, eggs, old bread & tomatoes to make this tasty recipe instead. One such dish is pallotte cace e ove. Patrizia Corradetti put her faith in these three basic ingredients, readily available to shepherds. In fact, she was the first to include pallotte cace e ova ("cheese and egg balls") on her menu, among the appetizers, as it had always been considered a poor.

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