Pallotte cace e ove sometimes called pallotte cacio e uova are an Abruzzese traditional food coming from leaner times, now referred to as, cucina povera. I’ve eaten these many times at many different places but until today I never tried to make my own. So with the rain making the day a dull one what can be better than something warm and comforting.
For this recipe which makes 16 good sized pallotte (balls) the ingredients are:
4 eggs. 100g parmesan cheese. 250g pecorino cheese.* 2 slices of bread. 1 teaspoon of garlic powder, salt, pepper and a small bunch of parsley.
The bread should be at least 2 or 3 days old, soak it in a little water for a few seconds and squeeze it dry and crumble it into the eggs, add the cheese, chopped parsley, garlic powder (or a fresh clove finely chopped), season with a little salt and pepper and mix together. It’s best to do this with your hands, if the mixture feels too crumbly add some more bread. Once well mixed portion out into 16 evenly sized balls.
You can then choose to shallow fry or deep fry, I chose to deep fry in batches of 4 until golden coloured, this takes about 5 minutes each batch. You don’t need to cook them all the way through as they will be cooked again in the tomato sauce. Take care as they will stick so you need to keep them moving in the oil. I chose soya oil as this has virtually no flavour.
These cheese and egg balls are very filling so I’d recommend three per person as a starter, so you can freeze any extra to use at a later date. Now it’s time to think about the sauce, I make my own passata and you’ll find the method here: Sauce for the Year If you’re not inclined to make your own tomato sauce then a good quality shop bought one will suffice.
For our lunch today I put 600 ml of sauce into a saucepan, added 2 whole garlic cloves, salt, pepper and a sprinkle of dried oregano and finally a teaspoon of English mustard. I brought the sauce to the boil then turned down the heat to let it simmer for 10 minutes: You’ll see it start to thicken. Add to this the pallotte cace e ove and let them cook in the sauce for a further 10 ti 15 minutes until the balls are cooked in the middle.
Serve and enjoy. * Any sheep or hard cheese will do, don’t stress about not being able to find an Abruzzese pecorino, after all this is cucina povera so any leftover cheese will suffice even a mature cheddar. Remember it’s all about the flavour, maybe I’ll try making them with a blue cheese next.