Pallotte cient and where (cheese and eggs). A luscious Abruzzese recipe that I enjoyed the first time in the wonderful Tinari Peppino restaurant in Guardiagrele, Villa Maiella: I am a cheese lover, Tomato and meatballs and this old dish could not hit me. Since, each time in a restaurant I found pallotte cient and where I always ordered, always finding them good, but not up to the standard of Peppino Tinari. Luckily, I have quite a cookbook written by Tinari, in which it finds its recipe, which is what I leave today. The dish is poor, because it is made only with egg, cheese, stale bread and tomato, but highly caloric. Especially taking into account that these meatballs will become employees within seconds. Is’ easy to love, it is hard to stop eating them from.
I advise you to prepare the cacio and egg balls a few hours in advance, because they will absorb the sauce better and texture will become absolutely perfect. As for cheese, Tinari indicates an Abruzzo cheese and a cow semi-mature: I used a cheese Molise. The recommendation is to scratch the hand cheese, because with the machine used by the grocer they are too finely scratched and the final consistency of meatballs suffers. Do not put salt in the dough of meatballs cacio and eggs: mine is not an oversight, you will see that they are already very tasty thanks to cheese. I hope you will try to prepare, I am sure that the love, both you and your children. If you look for other ideas to good meatballs and simple, of all kinds, have a look at all my RECIPES OF MEATBALLS. Have a good day!
150 grams of hand-grated cheese
250 grams of hand-grated cheese semi-hard cow (I used a cheese)
ground black pepper (Optional)
100 grams of stale bread
milk, to taste
one small clove of Sulmona red garlic
chopped parsley, to taste
extra virgin olive oil or peanut seeds for frying, to taste
FOR THE SAUCE:
300 grams of tomato pulp
a clove of Sulmona red garlic
a fresh onion
Basil (in season), to taste
200 milliliters of hot vegetable broth
extra virgin olive oil, to taste
Salt, to taste
For cient meatballs and eggs. Soak the bread in milk for 5 minutes. Finely chop the garlic and parsley. Put the eggs in a large bowl and beat them lightly with the chopped garlic and parsley, then add the drained bread and wrung well, and the two types of cheese. Knead until a homogeneous and consistent compound. Cover with contact food film and refrigerate for about an hour.
After the interval of rest, form with moist hands of the great meatballs as a ping pong ball. Fry the meatballs quarries and ova in plenty of extra virgin olive oil (a fruity) or peanut oil to a temperature of about 130-140 degrees. It is a temperature lower than that of the normal frying, which occurs at approximately 160 degrees, because these meatballs have to stay slightly golden on the outside but cook inside, so stay smooth and well blister. Drain the cheese and eggs pallotte from frying and place on paper towels.
For the sauce . Put plenty of extra virgin olive oil in a pan, better if crock pot, add the crushed garlic clove and the finely chopped onion, then heat over low heat, until you smell the garlic and onion. Remove the garlic and add the tomato pulp and, if it is in season, Basil. Add salt. Brown and cook for 10 minutes, then add the meatballs to fried eggs and cheese and cover with vegetable broth. Cook for another 10 minutes and adjust salt if necessary. Serve hot meatballs, with their sauce and plenty of homemade bread. Bon appétit!