Pallotte cace e ove
Pallotte cace e ove are a traditional dish from alto-Molise that embodies the simplicity of rural Italian cooking. These flavorful meatballs made with cheese and eggs are first fried in hot oil, then slowly simmered in tomato sauce, acquiring a soft texture and intense flavor. An authentic comfort food that represents the generosity of the Molisan table.
Preparation
- 1
In a bowl, combine the grated cheese, lightly beaten eggs, and breadcrumbs. Add salt and pepper, then mix until you obtain a homogeneous mixture.
- 2
Shape the mixture into meatballs approximately 4-5 cm in diameter using slightly moistened hands.
- 3
Heat the oil in a large skillet and fry the meatballs until golden brown on all sides, about 8-10 minutes. Transfer them to paper towels.
- 4
In the same oil, lightly soften the crushed garlic cloves, then add the peeled tomatoes.
- 5
Add salt and pepper, bring to a boil and let the sauce simmer for 5 minutes.
- 6
Gently add the meatballs to the tomato sauce and cook over medium-low heat for 20-25 minutes, stirring occasionally.
- 7
Finish with freshly chopped parsley and serve hot, preferably with pane toscano.
- 8
Pallotte cace e ove are even more delicious the next day, when the flavors have melded further together.
Chef's Tips
For a more flavorful result, use a sharp and well-aged cheese. If the sauce becomes too thick during cooking, add a splash of warm water. The dish can also be prepared the day before and reheated at serving time.