Pallotte Cacio e Ova
Pallotte cacio e ova, also known locally as pallotte casce e ove, are golden cheese and stale bread dumplings fried and simmered in rich tomato sauce without any meat.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 510 kcal
Equipment
- •Large mixing bowl
- •Deep frying pan
- •Wide saucepan
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 510 kcal
- fat
- 28 g
- carbs
- 38 g
- fibre
- 4 g
- protein
- 26 g
- calories
- 510 kcal
Instructions
- 1
Heat the extra-virgin olive oil in a wide saucepan over medium heat.
- 2
Add the bruised garlic clove and cook for one minute until fragrant.
- 3
Pour in the tomato passata, season with a small pinch of salt, and simmer gently for fifteen minutes.
- 4
Combine the crumbled breadcrumbs, grated Pecorino, Parmigiano, and chopped parsley in a large mixing bowl.
- 5
Pour in the beaten eggs and mix thoroughly by hand until a soft, pliable dough forms.
- 6
Roll the mixture between damp palms into smooth, walnut-sized balls.
- 7
Heat the frying oil in a deep frying pan to 170 degrees C.
- 8
Fry the cheese balls in batches for two to three minutes until evenly golden and crisp.
- 9
Transfer the fried balls to kitchen paper with a slotted spoon to drain briefly.
- 10
Discard the garlic from the tomato sauce and gently submerge the fried balls into the pan.
- 11
Cover and simmer over low heat for ten minutes until the balls soften and absorb the sauce.
- 12
Stir in the torn fresh basil leaves just before taking the pan off the heat.
Chef's tips
Do not use dried shelf-stable breadcrumbs; use the soft white crumb of stale rustic country loaf for the correct spongy texture. If the mixture feels too dry to shape, add one tablespoon of beaten egg or milk. Ensure the oil is hot enough so the balls fry quickly without absorbing grease.
Ingredient substitutions
- Pecorino Abruzzese → Pecorino Romano mixed with Grana Padano to balance the saltiness
- tomato passata → canned peeled plum tomatoes crushed finely by hand
Storage
Store leftover pallotte in an airtight container in the refrigerator for up to three days.
Reheating
Reheat gently in a covered pan over low heat with a splash of water until heated through.
Common mistakes to avoid
- •Simmering the balls in sauce for too long, which can cause them to disintegrate completely.
- •Making the balls too large, preventing the heat from cooking the egg centre through during frying.
- •Over-salting the mixture, forgetting that aged Pecorino already provides substantial salt.
Serving suggestions
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