Pallotte Cacio e Uova (Italian cheese and egg balls)
Another great example of Abruzzo's 'cucina povera' where eggs, cheese, and soft bread are combined and shaped into pallotte (balls) then fried and poached in Marinelli Sauce® These are absolutely addictive when served warm!
- Extra-virgin olive oil for frying (sunflower optional)
- 2 cups packed crustless, cubed rustic bread (crust removed)
- 1 cup grated pecorino Romano cheese, plus more for serving
- 3 large eggs
- 2 tbsp Extra Virgin Olive Oil
- ½ Cup water
- 1 clove garlic, minced
- 1 tablespoon chopped flat-leaf parsley
- 1 Jar Marinelli Sauce® (Garlic)
- In a mixing bowl with your hands combine the bread cubes, cheese, eggs, garlic and parsley until the mixture becomes like a paste. (you may add a little water if you find it mixture is too dry)
- Place in the refrigerator and let rest for 15-20 minutes to firm up.
- Dampen hands to form sixteen 1 1/2-2-inch balls. Working in batches at medium high heat oil, fry the balls until golden all around. Remove from hot oil and set aside as completed.
- In a heavy bottom pot, add 2-tbsp EVOO. Empty the contents of one jar of Marinelli Sauce® (Garlic) then add a half a cup of water to the jar, screw the lid back on, shake to rinse and then add that mixture to the pot also. (this is an important step as you want to thin out the sauce so that the balls will absorb some of the liquid as they simmer and until it returns back to a thicker consistency) Add the balls and bring the pot to a simmer (partially covered) for approximately 15 minutes until the balls are tender and have absorbed some of the sauce.
- Serve warm for the best experience.