Description
Tender, golden cheese and egg balls fried until crisp and simmered in a fragrant tomato sauce, Palotte Cacio e Uova is a rustic Italian comfort dish from Abruzzo that pairs gooey interiors with bright, herby tomato sauce.
Ingredients
- Pecorino Romano: 1 cup finely grated
- Parmesan: 1/2 cup finely grated
- Breadcrumbs: 1 cup, preferably from day-old bread
- Eggs: 3 large
- Garlic: 2 cloves, minced
- Parsley: 2 tablespoons, finely chopped
- Olive oil: 3 tablespoons for frying plus 1 tablespoon for the sauce
- Tomato passata: 2 cups (pureed tomatoes)
- Onion: 1 small, finely chopped
- Salt: to taste
- Black pepper: to taste
- Fresh basil: 4-6 leaves for finishing
Instructions
- Preheat Your Equipment: Warm 2 tablespoons of olive oil in a frying pan over medium heat and set a saucepan aside for the sauce.
- Combine Ingredients: In a large bowl, combine 1 cup Pecorino Romano, 1/2 cup Parmesan, 1 cup breadcrumbs, 3 beaten eggs, minced garlic, and chopped parsley. Mix until you have a thick, sticky mixture that holds together when pressed.
- Prepare Your Cooking Vessel: In the saucepan, heat 1 tablespoon olive oil, sauté the finely chopped onion until golden, then add 2 cups tomato passata, salt, pepper, and torn basil. Bring to a gentle simmer and reduce heat to low.
- Assemble the Dish: With slightly damp hands, shape the cheese mixture into golf ball-sized rounds, working in batches so they are uniform.
- Cook to Perfection: Fry the cheese balls in the preheated pan in batches, turning to brown all sides, about 3-4 minutes per side. Drain briefly on paper towels.
- Finishing Touches: Gently transfer the fried balls into the simmering tomato sauce and simmer for 8-12 minutes so flavors meld and centers warm through. Adjust seasoning if needed.
- Serve and Enjoy: Spoon the balls and sauce onto plates, garnish with fresh basil and an extra sprinkle of grated cheese, and serve with crusty bread or pasta.
Notes
- Use day-old bread: Day-old rustic bread makes the best breadcrumbs for texture and flavor.
- Hands damp when shaping: Slightly wet hands prevent sticking while forming balls.
- Simmer the sauce: Letting the sauce simmer before adding the balls deepens the flavor.
- Freeze raw for convenience: Freeze shaped, uncooked balls on a tray then transfer to a bag; cook from frozen, adding a few extra minutes.
Nutrition
- Serving Size: 1/4 of recipe (about 3-4 cheese balls)
- Calories: 320
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 220 mg
Keywords: Palotte, Cacio e Uova, Italian cheese balls, Abruzzo, comfort food, cheese recipe, tomato sauce