Pallotte Cacio e Ova all'Abruzzese nel Sugo di Pomodoro

Abruzzo

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Origin

Abruzzo, central Italy

Description

Abruzzo's iconic cucina povera preparation: meatballs containing no meat whatsoever, made from day-old stale bread soaked and squeezed dry, beaten eggs, grated Pecorino d'Abruzzo, flat-leaf parsley and black pepper. The mixture is worked until cohesive, rolled into balls the size of walnuts, then shallow-fried in olive oil until golden. The fried pallotte are simmered for 30 minutes in a simple tomato sauce made from passata, soffritto and torn basil. They absorb the sauce during simmering, swelling slightly and developing a tender interior while the exterior firms. Served as a primo or secondo with toasted bread.

III

The Thread

—Starch-and-egg sphere cooked in liquid, absorbing surrounding flavours while maintaining a cohesive but tender interior structure Jewish · (Ashkenazi)

—Ground grain or bread-based balls fried then simmered in sauce — the frying creates a structural shell that survives the subsequent liquid cooking Middle · Eastern

—Cheese and starch balls shallow-fried to set a crust, then simmered in sauce — the parallel technique of using dairy protein to bind a meatless ball Indian

Flavour Context

Deeply savoury from Pecorino; eggy richness; bright tomato sauce; the bread provides starchy body; this is cucina povera at its most satisfying — hearty, flavourful and resourceful.

Pillars V — VII

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