Abruzzo Pallotte Cacio E Ove Cheese and Egg Balls Recipes

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Pallotte Cacio e Uova (Cheese and Egg 'Meatballs' in Tomato Sauce) 4.000

Deb Lindsey for The Washington Post

Jan 1, 2014

This is a typical example of Abruzzo's "cucina povera": poor man's cuisine. Eggs, cheese and bread crumbs, minus any meat, are mixed together, shaped into pallotte (balls or patties) and fried, then simmered in sugo finto, or a rich, meatless tomato sauce. Parsley is optional, depending on the Abruzzese town in which this dish is made.

You'll need an instant-read thermometer.

Make Ahead: The sauce can be refrigerated a day or two in advance. The pallotte are best served the day they are made.

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Servings:

4

Tested size: 4 servings

Ingredients

• For the sugo finto

• 5 tablespoons olive oil

• 1 medium onion, cut into small dice

• 1 medium rib celery, cut into small dice

• 1 medium carrot, well scrubbed then cut into small dice

• 4 cups tomato puree, preferably no-salt-added

• 1 bay leaf

• Kosher salt

• Freshly ground black pepper

• 4 basil leaves, plus more for optional garnish

• For the pallotte

• Vegetable oil, for frying

• 2 cups packed crustless, cubed rustic bread

• 1 cup grated pecorino Romano cheese, plus more for serving

• 3 large eggs

• 1 clove garlic, minced

• 1 tablespoon chopped flat-leaf parsley (optional)

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Directions

For the sugo finto: Heat the oil in a large, ovenproof pot over medium heat. Once the oil shimmers, add the onion, celery and carrot. Cook for about 10 minutes, stirring occasionally, until the onion is translucent.

Add the tomato puree and bay leaf, stirring to incorporate. Season lightly with salt and pepper. Once the mixture begins to bubble, reduce the heat to medium-low; partially cover and cook for 15 minutes or until slightly thickened. Stir in the 4 basil leaves. Reduce the heat to low to keep warm.

For the pallotte: Preheat the oven to 350 degrees.

Heat 2 inches of oil to 350 degrees in a large, heavy-bottomed pot over medium-high heat. Line a rimmed baking sheet with several layers of paper towels, then seat a wire rack on top.

Combine the bread cubes, the cup of pecorino-Romano, the eggs, garlic and parsley, if using, in a mixing bowl, stirring until well incorporated to form a thick paste. Use damp hands to form sixteen 1 1/2-to-2-inch balls. Working in batches, carefully drop them into the oil. Fry for 1 to 2 minutes, until golden brown, turning the balls as needed so they brown evenly. Use a slotted spoon to transfer them to the wire rack to drain.

Once all of the pallotte are fried and drained, gently add them to the pot of sauce, turning carefully to coat. Transfer to the oven and cook for 15 minutes. Discard the bay leaf.

Serve hot, garnished with basil leaves and a sprinkling of the cheese, if desired.

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Recipe Source

Adapted from a recipe by Joe Cicala, executive chef at Le Virtù in Philadelphia.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Calories per serving: 560

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% Daily Values*

Total Fat: 34g 52%

Saturated Fat: 9g 45%

Cholesterol: 185mg 62%

Sodium: 710mg 30%

Total Carbohydrates: 46g 15%

Dietary Fiber: 7g 28%

Sugar: 15g

Protein: 20g

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*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Abruzzo Pallotte Cacio E Ove Cheese and Egg Balls Recipes

Source: https://www.washingtonpost.com/recipes/pallotte-cacio-e-uova-cheese-and-egg-meatballs-tomato-sauce/13828/

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