Pallotte Cacio e Uova
Pallotte cacio e uova.
When it comes to hearty Italian comfort food, few dishes rival the simple yet satisfying flavors of Pallotte Cacio e Uova. Hailing from the Abruzzo region of Italy, this rustic dish combines humble ingredients like cheese, eggs, and bread crumbs to create a symphony of taste and texture. Whether enjoyed as a main course or served as an appetizer, Pallotte Cacio e Uovo is sure to delight your taste buds and warm your soul. Let's dive into the recipe and discover how to recreate this classic dish in your own kitchen.
Ingredients:
250g stale bread, preferably Italian or rustic bread
200g Pecorino Romano cheese, grated
2 large eggs
Handful of fresh parsley, finely chopped
Salt and black pepper to taste
Neutral oil for frying
Instructions:
Soak the Bread:
Begin by tearing the stale bread into small pieces and placing them in a large mixing bowl.
Cover the bread pieces with water and let them soak for about 10-15 minutes, or until softened.
Prepare the Mixture:
Once the bread has softened, drain any excess water and squeeze out the moisture from the bread with your hands.
Transfer the squeezed bread to a clean mixing bowl and add the grated Pecorino Romano cheese, minced garlic, chopped parsley, and a generous pinch of salt and black pepper.
Crack the eggs into the bowl and mix everything together until well combined. The mixture should hold together when shaped into balls.
Shape the Pallotte:
Take small portions of the mixture and shape them into golf ball-sized balls, rolling them between your palms. If the mixture is too sticky, you can wet your hands with water to prevent sticking.
Fry the Pallotte:
Heat olive oil in a large skillet over medium heat.
Once the oil is hot, carefully add the pallotte to the skillet, making sure not to overcrowd the pan. You may need to fry them in batches.
Fry the pallotte until golden brown and crispy on all sides, turning them occasionally to ensure even cooking. This should take about 5-7 minutes per batch.
Serve and Enjoy:
Once the pallotte are cooked to perfection, remove them from the skillet and drain any excess oil on paper towels, then transfer to a pot of warm sugo.
Serve the pallotte cacio e uovo and sugo hot, garnished with additional grated Pecorino Romano cheese and fresh basil if desired.
Enjoy these savory delights as a delightful appetizer, side dish, or even a main course followed by a crisp salad or crusty bread.
Conclusion: Pallotte Cacio e Uovo is a timeless Italian dish that celebrates the beauty of simplicity and the richness of flavor. With just a handful of ingredients and a little love in the kitchen, you can create a dish that's sure to impress family and friends alike. So why not channel your inner Italian nonna and whip up a batch of these delicious pallotte for your next gathering? Buon appetito!