Entree: Italy – Abruzzo – Pallotte Cace e Ove (Fried cheese-and-egg dumplings simmered in a simple tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 5 min

Total 50 min

Ingredients

- 3 large eggs, approx. 5.3 oz (150 g) total
- 1 cup (100 g) grated Pecorino Romano cheese
- 4 slices stale Italian bread, torn into pieces, approx. 4 oz (115 g)
- 1/4 cup (60 ml) whole milk
- 2 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, chopped
- Salt and black pepper to taste
- 3/4 cup (90 g) all-purpose flour for dredging
- 1/3 cup (80 ml) olive oil or neutral oil for frying
- For the sauce:
- 2 tbsp (30 ml) extra-virgin olive oil
- 1/2 medium onion, finely chopped, approx. 1/2 cup (80 g)
- 1 clove garlic, minced
- 14 oz (400 g) crushed tomatoes (canned passata can be used)
- 1/4 tsp (1.5 g) sugar (optional, to balance acidity)
- Salt and black pepper to taste
- Fresh basil or additional parsley for finishing

Instructions

1. Soak the torn stale bread in the milk until softened, about 5 minutes, then squeeze out excess milk and place bread in a large mixing bowl.
2. Add the eggs, grated Pecorino Romano, minced garlic, chopped parsley, salt, and pepper to the bread. Mix thoroughly until a cohesive, slightly sticky mixture forms; if too wet, add a tablespoon of flour.
3. Shape the mixture into small patties or balls about 1 1/2 inches (4 cm) in diameter; you should get roughly 16 patties.
4. Lightly dredge each patty in the all-purpose flour, shaking off excess.
5. Heat the 1/3 cup (80 ml) oil in a large skillet over medium heat. Fry the patties in batches until golden brown on both sides, about 2–3 minutes per side. Transfer to a plate lined with paper towels to drain.
6. In a separate saucepan, heat 2 tbsp (30 ml) olive oil over medium heat. Add the chopped onion and cook until translucent, about 5–7 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
7. Stir in the crushed tomatoes, salt, pepper, and sugar if using. Bring the sauce to a gentle simmer and cook 10 minutes to meld flavors.
8. Add the fried patties to the simmering sauce, cover partially, and cook 8–10 minutes more so the patties finish setting and absorb sauce flavors.
9. Taste and adjust seasoning. Serve the Pallotte Cace e Ove hot, garnished with fresh basil or parsley, alongside crusty bread or polenta.