pallotte cace e ove

NATIONAL DISHES

OF

“LET’S EAT HEALTHY”

PROJECT

Prepared by: Collaborative Teachers and Students                               of”Let’s Eat Healthy” Project

“Pallotte cacio e ova”

 “Pallotte cacio e ova”is a dish of the poor cuisine of Abruzzo,made with the few ingredients that were available to all the families of farmers and shepherds of this wonderful regionin the past: eggs, stale bread and pecorino cheese. The tomato sauce completes and refines the taste. The “pallotte”,despite their rusticity, are very delicate and can represent a perfect appetizer on holidays (during Easter,for example) or a light but very tasty second course.

Ingredients:

• Eggs
• Stale bread
• Pecorino cheese
• Parsley
• Garlic
• Milk or water
• Seed oil
• Tomato sauce

Preparation

Soak the breadcrumbs in milk for 15 minutes.

Then squeeze them well and crumble them into a bowl. Add the eggs, pecorino cheese, chopped parsley,garlic into small pieces and pepper.

Mix everything until you get a homogeneous and fairly compact mixture. If it is too soft, add the other crumb. Cover the mixture and let it rest in the fridge for at least 1 hour. Remove the dough from the fridge and form meatballs with your hands.

In a large pan with high sides, place plenty of seed oil and as soon as it is hot, start frying the “pallotte” a few at a time.

As they are ready and have taken on a golden color, drain them on absorbent paper, once fried and keep them aside.

Meanwhile,prepare the tomato sauce. Pour a drizzle of oil into a pan and gently fry the finely chopped onion.

Add the tomato,half a glass of water,add salt and cook over low heat for 20 minutes. Add the fried pallotte and leave them to flavor for 10 minutes, stirring occasionally.

Serve the “cacio e ova pallotte” decorating the dish with parsley or fresh basil.

This is the original recipe but over time it has changed,for example someone doesn’t put the breadcrumbs inside,someone puts them in the oven instead of frying them,but there are many other ways to cook them.