Pallotte Cacio E Ova

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Pallotte Cacio E Ova

Pallotte Cacio E Ova

Ingredients – Serves 4


Pour the oil into a saucepan, add half a clove of garlic and as soon as it is slightly golden add the tomato puree.

Season with salt, pour half a glass of water and cook over medium heat for about 15 minutes. Remove the garlic.

In a bowl add the eggs, cheese, parsley and half a clove of finely chopped garlic, salt, pepper, and breadcrumbs and mix well with a fork. Knead the mixture with your hands to better compact. It must be mushy but at the same time workable by hand. Form some balls of the desired size and arrange them on a tray. Bring plenty of frying oil to the right temperature and cook the cheese and egg balls until golden brown.

Drain and place it on kitchen paper. (You can also eat them without cooking them in the sauce but to make them very soft, swollen and delicate they must be immersed in the sauce) Bring the sauce to a boil and if it is too thick, add a little water. When the sauce boils, add the cheese and the cheese and bread balls and cook for about 15/20 minutes. They will have to absorb the sauce and make it tastier.

Serve the pallotte cacio e ova hot, with slices of homemade bread.

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