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.

Pallotte Cacie E Ove Alla Lancianese: Lanciano-style Cheese And Egg Balls

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

  1. In a large bowl, combine the grated pecorino cheese, Parmigiano-Reggiano cheese, breadcrumbs, chopped parsley, black pepper, nutmeg, and a pinch of salt.
  2. In a separate bowl, beat the eggs and then add them to the cheese mixture. Mix well until all the ingredients are combined.
  3. Using your hands, shape the mixture into small balls, about the size of a golf ball.
  4. 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.
  5. 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.
  6. 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