Pallotte Cacio e Ova (Abruzzo Cheese and Egg Balls in Tomato Sauce)
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Ingredients
- 150 g fresh breadcrumbs
- 100 g parmesan, grated
- 50 g pecorino romano, grated
- 4 eggs
- 2 garlic cloves
- 500 g passata
- 1 fresh basil
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 426 kcal
- Protein
- 24.9 g
- Carbohydrate
- 25.3 g
- of which sugars
- 6.9 g
- Fat
- 24 g
- of which saturates
- 10 g
- Fibre
- 2.8 g
- Salt
- 2.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the fresh breadcrumbs, parmesan, pecorino romano and 3 of the eggs with 1 crushed garlic clove to a firm paste, seasoning with black pepper.
- 2
Roll the mixture into 16 walnut-sized balls, then beat the remaining egg and turn each ball through it.
- 3
Heat the olive oil in a large pan and soften the remaining garlic clove for 1 minute, then stir in the passata and simmer for 10 minutes.
- 4
Lower the cheese and egg balls into the tomato sauce and simmer gently for 15 minutes, turning once, until firm and cooked through.
- 5
Tear over the basil and serve the pallotte and sauce with crusty bread.
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