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Pallotte Cacio e Ova - Ricetta Abruzzese

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๐ŸŒAuthentic Italian recipe from a Italy-based creator โ€” ingredients and steps translated below
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Recipe Information

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Video-Specific Recipe

Pallotte Cacio e Ova

Cultural Context

Pallotte Cacio e Ova hails from the Abruzzo region of Italy, where it was traditionally made by shepherds as a hearty meal using simple, locally sourced ingredients. This dish reflects the resourcefulness of Italian cuisine, transforming stale bread and cheese into a delightful treat. Today, it is enjoyed in various forms across Italy and has gained popularity in Italian restaurants worldwide, often served as a comforting appetizer or main dish.

ItalianITmain
45 min
medium
4 servings
Servings4
100g di pane
80g di pecorino
50g di caciotta stagionata
1 uovo
1 ciuffo di prezzemolo
sale e pepe q.b.

pecorino cheese

๐Ÿฅ—Healthier: parmesan cheese

๐Ÿ’ฐCheaper: grated cheese blend

Parmesan cheese is lower in fat and sodium, while a cheese blend can reduce costs.

olive oil

๐Ÿฅ—Healthier: avocado oil

๐Ÿ’ฐCheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is more budget-friendly.

1

Soak the bread in water until soft, then squeeze out excess water.

2

In a bowl, combine the soaked bread, grated pecorino, grated caciotta, and the egg.

3

Chop the parsley and add it to the mixture along with salt and pepper to taste.

4

Mix everything until well combined.

5

Form the mixture into small balls (pallotte).

6

Fry the pallotte in hot oil until golden brown.

Cooking Techniques

mixingfrying

Spice Level:

๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธ

Dietary

vegetarian

Allergens

milkeggswheat

Also Known As

Cheese and Egg BallsCacio e Ova
Local Name: Pallotte Cacio e Ova

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