Pallotte cheese and eggs

Published on Jun 16, 2019

The pallotte cheese and eggs, also known as cace, and where, are a recipe typical of abruzzo really delicious. It is a kind of meatballs with bread and cheese, which are fried and then heated in the sauce for a final result that is mouth-watering! A recipe born from the cuisine of the poor, therefore, made with few ingredients, but really tasty. As always when speaking of regional cuisine, there are various versions online, and I simply chose the one that inspired me most. The only thing you'll have to pay attention to is the amount of bread crumbs: the texture of the mixture should be soft but not soft, so that the pallotte are not too hard but not to break even in cooking. Anyway, the end result was definitely a success, so if you do not know it yet, I would say that you have to try them 😉

 

First you make the tomato sauce: fry half a clove of garlic in olive oil, then remove the garlic, add the tomato puree and the basil, salt and cook for at least 15-20 minutes on a gentle flame.

While the sauce is cooking, start with the preparation of the pallotte cheese and eggs: chop together the other half of the garlic, parsley and cheese (or you can chop with a knife very finely garlic and parsley and then add the cheese, up to you).
Put the eggs in a bowl, whip lightly with salt and pepper, then add the cheese flavored.

Start to mix, then add the breadcrumbs, a little at a time: you'll have to get a compound compact, but soft, the proper consistency to be worked with the hands just damp without vents (because they are too dry) or discards (because too soft).

With wet hands, form the pallotte, and placed them in the man's hand on a tray.
Then heat the seed oil in a frying pan and start cooking, a few pallotte at a time, so that the temperature of the oil does not drop too much and that the pallotte are not in contact with each other, risking to join or break. I to speed up the time I used 2 different padellini for cooking.
Turn gently the pallotte every now and then, so as to obtain an even browning.

As they are ready, drain the pallotte on absorbent paper. They are already cooked, so if you want the you can try this already, but I assure you that after the final step in the sauce will be even more good!
Bring the sauce to a boil, then lowered the pallotte and cook for about 20 minutes, so they absorb the sauce and flavor.

The pallotte cheese and eggs are ready: serve and serve them immediately, nice and hot!

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