How to Make Palotte Cacio e Uova
Italian Cheese Balls, called “Pallotte Cacio e Uova”, are a traditional recipe from my region of Abruzzo. Using simple ingredients, these Italian Cheese Balls are an like an emblem of Abruzzese cuisine, made with just eggs, cheese and bread! Who would have thought that these 3 ingredients could combine to make such flavoursome balls of joy? Eat them plain or dip them in Nonna’s tomato sauce, but either way you’ll become addicted to these delicious Italian Cheese Balls – trust me!
Watch Pallotte Cacio e Uova video recipe:
How to Make PALLOTTE CACIO E UOVA
Vincenzo’s Top Tips To Make Palotte Cacio e Uova
Use any for EXTRA taste
I like to use Parmesan just to give extra taste, but you can just use 350g/12,3oz of pecorino if you like!
Start with 2 slices, then check the consistency and if it’s too soft put a little bit more of bread.
Palotte Cacio e Uova
- Frying pan
- wooden spoon
- Large bowl
- Small bowl (for water) for water
- Cheese grater
- Kitchen paper
- Extra Virgin Olive Oil EVOO
- 1 clove Garlic
- 500 grams Tomato sauce 17.6 oz
- Basil leaves
- 4 Eggs
- 250 grams Pecorino cheese 8.8 oz
- 100 grams Parmesan 3.5 oz
- 1 clove Garlic
- Stale bread with crust off
- To start making Italian Cheese Balls you need to put a saucepan on the stove. Drizzle a little bit of EVOO into the pan and add a finely chopped garlic clove.
- Once the garlic starts to become translucent you can add the tomato sauce with a couple of basil leaves and a pinch of salt, and let it simmer for about 15 minutes.
- While the tomato sauce is cooking, it’s time to start making the Italian cheese balls, so put 4 eggs with grated pecorino cheese and grated parmesan in a large bowl and start to mix well.
- Then add some freshly chopped parsley, a pinch of salt and pepper, and mix again.
- Next, dip 2 slices of bread into the bowl filled with water, then quickly remove them, squeezing all the water out using your hands.
- You can now combine the mixture using your hands or a fork, checking that it has come together well.
- Now wet your hands, get a small amount of mixture, putting it into the palm of your hand and start rolling your Italian Cheese Balls, neither too big nor too small.
- To prepare for cooking your cheese balls, put a frying pan on the stove and fill it with olive oil, warming it up to 130 Celsius degree/266 F.
- Next, place a few balls into the pan and cook them cheese balls for approximately 2 minutes.
- Once it starts to turn slightly golden in colour, they should be ready. Take one out and cut it in half to test that it has cooked right through. The centre should be nice and fluffy and not runny at all.
- Once the Italian cheese balls are ready, put them on kitchen paper to absorb excess oil and let them rest for about 10 minutes.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
How to serve Palotte Cacio e Uova
- You can serve your Italian Cheese Balls immersed in the sauce, add a couple of fresh basil leaves and enjoy them nice and hot,
- It is also a good idea to serve them on their own in a plate, accompanied by a side serve of tasty tomato sauce so guests can choose to have them on their own or using the tomato sugo as a dipping sauce.
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