Pallotte "cace e ove" in tomato sauce

A dish similar to meatballs, the pallotte cace and where they come from ancient tradition and the need to create a nutritious dish, in times when meat could only be consumed frequently by wealthy gentlemen. Meatballs made of cheese and very tasty and very rich eggs, let’s see the recipe together.

Pallotte Cace e Ove recipe, about 10 meatballs.

Ingredients For the pallotte:

• 3 Eggs
• 100 gr of stale bread (the crumb)
• 50 gr of semi-seasoned pecorino cheese (grated)
• 75 gr of Parmesan cheese (grated)
• Extra virgin olive oil
• 1 teaspoon of chopped parsley

Ingredients For the tomato sauce:

• 1 kg of tomatoes (better if ripe)
• Two branches of basil
• Two shallots
• Extra virgin olive oil
• A pinch of salt

Preparation :

1. First crumble the bread, then in a large bowl add the eggs to the chopped parsley and beat. Incorporate the previously crumbled bread and add pecorino and parmesan already grated previously. Mix with a spoon or by hand until the dough is consistent and not too soft. Leave to rest for an hour.
2. In the meantime, let’s start preparing the tomato sauce. Prepare a sauté with oil and two finely chopped shallots. Add the pureed tomatoes, basil, salt to taste and cook for half an hour over low heat with a lid.
3. Once the mixture has rested, start forming oval-shaped meatballs, with a diameter of at least 3 centimeters.
4. After preparing your meatballs, dip them in a pan with plenty of hot oil and fry for two minutes until they are puffy and golden. Leave them to rest on absorbent kitchen paper to remove excess grease, and finally boil them for about 5 minutes in the tomato sauce, serve on a plate with a little sauce and fresh basil leaves.