Italian
Pallotte Cacio e Ova
by Cucina con Ruben · 548K subscribers on YouTube
Traditional Abruzzese meatballs made with stale bread, pecorino cheese, and eggs, fried and simmered in a simple tomato sauce. A perfect example of cucina povera.
- Difficulty
- easy
Ingredients
12 items- 300 gPane Raffermo (Mollica)Stale bread, crumb only
- 250 gPecorinoGrated
- 2 pcsEggs
- Salta pinch (pecorino is salty)
- Pepperto taste
- ParsleyChopped, a handful
- Lemon Zest(optional) — Optional, zest of half a lemon
- 2 pcsGarlicFor the sauce
- BasilA few leaves, for the sauce
- 300 gPolpa di Pomodoro a PezziChopped tomatoes
- 1 lSeed Oil For FryingFor frying
- Olive OilA drizzle, for the sauce
Method
- Prepare the tomato sauce: heat a drizzle of oil in a pan, add two cloves of garlic and basil, and sauté until fragrant.
- Add 300g of chopped tomatoes (polpa di pomodoro) and simmer gently while preparing the meatballs.
- Remove the crust from about 300g of stale bread and crumble the crumb into a large bowl.
- Grate 250g of pecorino cheese into the bowl.
- Add 2 eggs, a pinch of salt (pecorino is already salty), black pepper, chopped parsley, and (optionally) a little lemon zest. Mix well until a compact dough forms.
- Wet your hands and shape the mixture into small balls (about 3-4 cm diameter).
- Heat 1 liter of seed oil to 170-180°C (340-350°F).
- Fry the meatballs in batches for 3-4 minutes until golden brown and crispy on the outside. Drain on paper towels.
- Remove the garlic from the sauce, then add the fried meatballs to the pan. Simmer on low heat for 10 minutes, turning gently once.
- Serve the meatballs with the sauce, topped with extra grated pecorino and fresh parsley.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
