Pallotte Cacio e Ova

Pallotte cacio e ova are a typical Abruzzese recipe, very simple to prepare and delicious, a perfect example of cucina povera that uses easily available ingredients. Let’s see how to make them.

Ingredients

• 200 g stale bread
• 4 eggs
• 100 g grated pecorino cheese
• 100 g grated Parmesan cheese
• Salt to taste
• Black pepper to taste
• Chopped parsley to taste (optional)
• Garlic powder to taste (optional)
• Oil for frying

Preparation

1. Start by breaking the stale bread into pieces and place it in a large bowl. If needed, you can soften it with a little water or milk.
2. Add the eggs to the bread and begin mixing to combine the ingredients well.
3. Add the grated pecorino and Parmesan, a pinch of salt (be careful as the cheeses are already flavorful), black pepper to taste, and, if desired, the chopped parsley and a little garlic powder.
4. Knead with your hands until you obtain a homogeneous mixture. If the mixture is too soft, you can add more bread or a tablespoon of grated cheese to make it firmer.
5. Shape into balls about the size of a walnut and let them rest for a few minutes.
6. Heat plenty of oil in a pan and, once it reaches temperature, start frying the pallotte. They should become golden and crispy on the outside.
7. Once ready, drain them on paper towels to remove excess oil.

Pallotte cacio e ova can be served as an appetizer or main course. In some cases, they are cooked in tomato sauce and served as a variant of spaghetti with sauce, for a hearty and flavorful one-dish meal.

Curiosities

The origin of this dish is based on the need to use simple and low-cost ingredients; in fact, stale bread and aged cheeses were often what remained in the pantries of farming families. The ability to transform humble ingredients into something delicious is a hallmark of Italian cuisine, which knows how to make the most of every element available.