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!
Sugo Di Pomodoro
Sugo di pomodoro
There's something magical about the simplicity and depth of flavor found in a classic tomato sugo. This traditional Italian sauce, simmered to perfection with ripe tomatoes and aromatics, is a staple in kitchens across Italy and beyond. Whether served over pasta, used as a base for pizza, or enjoyed as a dip for crusty bread, tomato sugo embodies the essence of Mediterranean cuisine. In this blog post, I'll share with you my favorite recipe for homemade tomato sugo, guaranteed to transport your taste buds to the sun-drenched hills of Italy.
Ingredients:
2 kg ripe or 2.5 kg tinned tomatoes, preferably San Marzano or Roma
100g onion, finely chopped
50ml extra virgin olive oil
100g carrots, finely chopped
100g celery, finely chopped
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish
Prepare the Tomatoes: Skip this step if using tinned tomatoes.
Start by blanching the tomatoes to easily remove their skins. Bring a large pot of water to a boil and prepare a bowl of ice water. Score a small "X" on the bottom of each tomato and carefully drop them into the boiling water for about 30 seconds. Transfer the tomatoes to the ice water bath to cool.
Once cooled, peel off the skins and remove the cores. Roughly chop the tomatoes and set aside.
Make the Soffritto:
In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion, carrots and celery and sauté until softened and fragrant, about 10 minutes.
Simmer the Sauce:
Add the chopped tomatoes to the pot, and season with salt and pepper to taste.
Bring the sauce to a gentle simmer, then reduce the heat to low. Allow the sugo to cook, covered, for about 45 minutes to 1 hour, stirring occasionally, until thickened and the flavors have melded together.
Uncover and continue cooking for another 2 hours.
Adjust Seasoning and Serve:
Taste the sugo and adjust the seasoning if necessary, adding more salt, pepper, or herbs to suit your preferences.
Once the sauce has reached your desired consistency, remove it from the heat and let it cool slightly.
Serve the tomato sugo warm over your favorite pasta, garnished with fresh basil leaves and a drizzle of extra virgin olive oil. Alternatively, use it as a base for pizza, spread it on bruschetta, or enjoy it as a dipping sauce for crusty bread.
Conclusion: Homemade tomato sugo is a labor of love that yields rich rewards in flavor and versatility. With just a handful of simple ingredients and a bit of patience, you can recreate the authentic taste of Italy in your own kitchen. Whether enjoyed as a comforting bowl of pasta or used to elevate your favorite dishes, this classic sauce is sure to become a beloved staple in your culinary repertoire. Buon appetito!