Pallotte Cacie E Ove Alla Lancianese: Lanciano-style Cheese And Egg Balls
Pallotte Cacie e Ove alla Lancianese, or Lanciano-Style Cheese and Egg Balls, is a traditional dish from the Abruzzo and Molise regions of Italy. These delicious cheese and egg balls are a popular comfort food, perfect for a cozy family meal or a festive gathering.
Ingredients
- 4 eggs
- 200g pecorino cheese, grated
- 100g Parmigiano-Reggiano cheese, grated
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup extra virgin olive oil
- Salt to taste
Instructions
- In a large bowl, combine the grated pecorino cheese, Parmigiano-Reggiano cheese, breadcrumbs, chopped parsley, black pepper, nutmeg, and a pinch of salt.
- In a separate bowl, beat the eggs and then add them to the cheese mixture. Mix well until all the ingredients are combined.
- Using your hands, shape the mixture into small balls, about the size of a golf ball.
- Heat the olive oil in a large skillet over medium heat. Add the cheese and egg balls to the skillet and cook until golden brown on all sides, about 10-12 minutes.
- Once cooked, remove the cheese and egg balls from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Serve the Pallotte Cacie e Ove hot, accompanied by a fresh green salad or crusty bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 20 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 15g
- Protein
- 20g
- Fat
- 18g
Supplies
Large bowl Skillet Plate Paper towels
Tools
Grater Measuring cups and spoons Knife Cutting board
Serving suggestions
Serving suggestions: Serve with a side of marinara sauce for dipping.
Tips & tricks
Tips: For a richer flavor, use a combination of different types of cheese, such as pecorino, Parmigiano-Reggiano, and caciocavallo.
Cost
$10