from: Terre delle Radici
Pallotte cac' e ove
Pallotte Cac' e Ove
The secret to traditional Abruzzese "Pallotte Cac' e Ove" lies in the quality of the ingredients and the skillful preparation. This iconic dish from Frentana popular cuisine combines eggs and cheese, ingredients that were readily available even during tough times when meat was scarce for making meatballs. Simple yet delicious, these bites are also beloved by vegetarian palates and reflect the rich pastoral and rural tradition of the region.
INGREDIENTS FOR 4 PEOPLE
For the meatballs:
- 500 g of grated cow's milk cheese (caciotta)
- 2 eggs
- Sunflower oil for frying
For the sauce:
- 1 liter of tomato sauce
- 500 ml of chopped tomatoes
- 1 red pepper
- 1 onion
- Extra virgin olive oil as needed
- Salt to taste
METHOD
For the meatballs:
Grate the cheese and combine it with the whole eggs. Start mixing everything until the mixture becomes compact. Heat the sunflower oil in a pan and immerse the meatballs until they turn golden brown. It's not necessary to fry them too much.
For the sauce:
In a clay pot, pour the olive oil, add the sliced onion and the red pepper cut into small pieces to prepare the sauté. After a couple of minutes on high heat, add the tomato sauce, chopped tomatoes, and salt. Cook for another 20 minutes. Towards the end of the cooking time, add the meatballs and let them cook for at least 10 minutes.
It is recommended to use a clay pot for cooking to enhance the flavors. The number of eggs may vary depending on the consistency of the grated cheese. Adjust the mixture if necessary by adding more egg. It’s important not to over-fry the meatballs; add them to the tomato sauce after about 10 minutes of cooking.