Pallotte Cacio e Uova (Italian cheese and egg balls)
Another great example of Abruzzo's 'cucina povera' where eggs, cheese, and soft bread are combined and shaped into pallotte (balls) then fried and poached in Ma
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at marinellisauce.com.
Ingredients
- Extra-virgin olive oil for frying (sunflower optional)
- 2 cups packed crustless, cubed rustic bread (crust removed)
- 1 cup grated pecorino Romano cheese, plus more for serving
- 3 large eggs
- 2 tbsp Extra Virgin Olive Oil
- ½ Cup water
- 1 clove garlic, minced
- 1 tablespoon chopped flat-leaf parsley
- 1 Jar Marinelli Sauce® (Garlic)
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