#47 Forgotten Italian Classics: Pallotte Cacio e Ova (Abruzzo)
Ingredients• 200 g stale bread• 150 g pecorino abruzzese, grated• 50 g caciotta, grated• 4 eggs• 1 tbsp parsley, chopped• 1 garlic clove, minced• Salt, pepper• Oil or strutto, for frying• 700 ml tomato passata• 3 tbsp olive oil• 1 garlic clove• Basil leaves
Method
1. Soak bread, squeeze dry, crumble.
2. Mix with cheeses, eggs, parsley, garlic, salt, pepper.
3. Shape into balls.
4. Fry in hot oil until golden.
5. Simmer garlic, oil, and passata for 15 minutes. Add basil.
6. Add pallotte to sauce, cook 10 minutes more.
For the full experience with extended method, story, mistakes to avoid, ingredient spotlight & wine pairing, join the table on Substack
https://open.substack.com/pub/massicooksitalian/p/cheese-eggs-and-bread-turned-into?r=6d7v66&utm_medium=ios
#ForgottenItalianClassics #AbruzzoFood #ItalianRecipes #MassiCooksItalian
37 Comments
classic Abruzzo home cooking
ABBBBBRUZZO MENTIONED RAAAAH 🗻🗻🗻🐺🐺🐺
It's a beautiful place. The mountains aren't as tall as the alps on himalayas, the sea isn't as deep as the ocean, we aren't the richest but everywhere you'll feel at home, especially with a plate in front of you ❤
That looks so hearty and delicious. I really really wanna try it and that reaction absolutely sold it.
Its a fancy tobokki
AHHHH io sono abruzzese e giuro quello non è un “piatto dimenticato”, fidati si mangiano ancora oggi
I have to try that. it's such a good way to use leftover bread.
Real accent or trying to be stereotyped to get views?
this channel is going places, amazing content!
Wish we had this shit instead of mcdonalds on every block, looks tasty chef
I am so here for this!!!
❤❤❤
Fai la pasta con le pallottine
It may not be pizza and pasta, but it's still bread, cheese, sometimes meat/chicken, garlic and a few veggies here and there.
Un italiano.
Queste perle.. sei un grande
my family is abbruzese but i never had these growing up… a common meal in our household was scripelle idk if youve seen that one i never see it anywhere
"Polpette di pane" in tomato sauce are a banner for all Southern Italy🎉🎉🎉🎉
Im here for the "ah" at the end of every word lol
Italian is just pizza and pasta I learned that from watching you
Polpette cacio e ova next plsss
Sto canale é oro
Io sono marchigiano, ma mio nonno materno era abruzzese e quindi sono molto legato a questa regione, perciò mettici pure du rustell e insegna ai barbari a mangiare italiano. 😉
Can you do any recipes from places near my town of Erchie? PS I don't live there My family is from there though.
This guy has the fakest Italian accent ever. Come on man.
Try not to say “a” after literally every word.
That’s nots not how Italians speak.
This is an appetiser at best
I cooka da pizza, a babbidi boobidy
Chiellini behind the counter
Le mie pallotte❤ Abruzzo ❤
Cavolo quanto assomigliano ai canederli!!tranne la salsa al pomodoro ovviamente!!!
Cheesä ändä egssä
I hardly ever have leftover bread.
our Ray, wholegrain bread is good days after I started to cut the loaf. White bread we buy or bake but we eat it all while it is fresh.
Delicious 😋
When did you get tomatoes!?
Fantastic. Real and wonderful food rather than those sad Instagram gimmicks.
Highly recommend.
Just made/tried them yesterday (incorrectly, mind you, with lots of errors) and they were so damn good. When people say the sauce makes it special, they aren’t kidding, though. 😮💨
seems similar to austrian kaspressknödel (cheese pressed dumplings), just smaller and served differently
As Abruzzese, I never tried this dish before some years ago and when I did I incredibly liked it; I also thought that it was a dish from Lazio, and I was very surprised to acknowledge that it's from my very region.
Thank you for spreading such an incredible Abruzzese dish to the anglophone and international public: I recommend everyone to try it if you'll come to Abruzzo (arrosticini, virtù and mAzzarelle as well) or make it at home with this recipe! ❤
Very nice combination of culture and food! And great dish