Pallotte cacio e ova (cheese and bread ‘meatballs’)

Let’s discover a slice of Abruzzo (Italy) together ❤️🇮🇹 An old local recipe steeped in tradition that talks about resilience and love for good food. . We could all learn a thing or two from past generations when it comes to stretching the ingredients to the maximum ❤️

Serves 4 // Prep time 45 minutes

Ingredients:

• 300g pecorino cheese, grated

• 4 eggs

• 200g bread, crust removed

• 1 garlic clove, chopped

• 1 red pepper, chopped

• 1 bunch fresh basil

• 1 bunch fresh parsley

• 1 red pepper

• 1 litre vegetable oil for frying

• 2 Tbsp extra virgin olive oil

• 200g tomato sauce

• 100ml milk (optional)

• salt and pepper to taste

Method

Step 1

Take the crust less bread and chop roughly into small cubes. If the bread is too dry, soak it in milk, and squeeze the excess liquid before creating the balls.

Step 2

Mix the chopped bread with chopped parsley, garlic, 4 eggs and pecorino cheese. Do not add too much salt, as pecorino cheese is already salty. Mix and knead well by hands until smooth. Create small balls. Traditionally, they should not be larger than 4 cm.

Step 3

As accompaniment, chop the pepper, roast them with oil and a pinch of salt and add it to the tomato sauce. Heat the vegetable oil, ready to fry the cheese balls.

Step 4

The balls should be fried for about 3 minutes until well golden, at a temperature of 160 degrees. Drain the balls from the oil, and dry on kitchen paper.

Step 5

Spread a generous spoonful of tomato sauce with pepper on the centre of the plate. Gently place the cheese balls on the top. Garnish with extra cheese if desired and a fresh Basil leaf. Drizzle extra virgin olive oil on the top, and serve.