Pairs well with Italian Pecorino Cheese Balls (Pallotte Cacio e Uova)
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Italian Pecorino Cheese Balls (Pallotte Cacio e Uova)
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A traditional dish from the Abruzzo region, made with pecorino cheese, bread, and eggs, fried to golden perfection and served in a homemade tomato sauce.
00:45:00 total
Serves 6
medium
Cold Starter / Salad
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Ingredients
- Pecorino cheese - 400g / 14.1 oz (grated)
- Italian bread - 3-4 slices (sourdough, soaked and squeezed)
- Eggs - 4
- Breadcrumbs - 2 tablespoons
- Parsley - 1 bunch (fresh, chopped)
- Sunflower oil - as needed (for frying)
- Garlic - 1 clove (crushed)
- Basil - 1 bunch (fresh)
- Passata - 1 bottle
- Extra virgin olive oil - as needed
- Salt - to taste
- Pepper - to taste
Instructions
- Prepare the Cheese Ball Mixture: In a large bowl, combine the grated pecorino cheese, breadcrumbs, and chopped parsley. Soak the bread in water, squeeze out the excess, crumble it, and add to the mixture. Mix in the eggs until well combined.
- Form the Cheese Balls: Wet your hands to prevent sticking and form the mixture into small balls, about 4cm in diameter. Place on a tray lined with baking paper.
- Make the Tomato Sauce: In a large pan, heat a generous amount of extra virgin olive oil over low heat. Add the crushed garlic and cook until golden. Add the passata and let it simmer for 20 minutes.
- Fry the Cheese Balls: Heat sunflower oil in a pot to 150°C / 302°F. Fry the cheese balls in batches until golden brown, about 2-3 minutes. Transfer to a plate lined with paper towels to drain.
- Combine with Sauce: Add the fried cheese balls to the tomato sauce, ensuring they are well coated. Cook together for about 10 minutes to allow the cheese balls to absorb the sauce.
- Serve: Serve the cheese balls hot, garnished with fresh basil if desired.
