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๐ŸŒAuthentic Italian recipe from a Italy-based creator โ€” ingredients and steps translated below
31 views๐Ÿ‘ 1
R
Raffaella Ferrante

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
bread
eggs
pecorino cheese
parsley
black pepper
salt
flour
olive oil

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 bread in water until soft, then squeeze out excess liquid.

2

In a bowl, combine soaked bread, eggs, grated pecorino cheese, chopped parsley, black pepper, and salt.

3

Mix until a uniform dough forms.

4

Shape the mixture into small balls or patties.

5

Dust each ball lightly with flour to coat.

6

Heat olive oil in a frying pan over medium heat until shimmering.

7

Fry the balls in batches until golden brown, about 3-4 minutes per side.

8

Remove from the pan and drain on paper towels.

9

Serve warm, garnished with additional pecorino cheese and parsley.

Cooking Techniques

mixingfrying

Spice Level:

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Allergens

milkeggswheat

Also Known As

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

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