Shared Abruzzo-Molise tradition, reflecting the pre-1963 united region. The pallotte are particularly associated with the Campobasso and Chieti provinces, straddling the modern regional boundary.
Pallotte cacio e ova (little cheese-and-egg balls) is one of the defining preparations of both Abruzzo and Molise — shared by the two regions that were historically united (Abruzzo e Molise until 1963). Small, rough balls of grated Pecorino and egg (with a small amount of bread to bind), fried in olive oil until golden, then simmered briefly in a simple tomato sauce until they absorb the tomato flavour and expand slightly. They are simultaneously the evidence of poverty (no meat, only eggs and aged cheese) and of culinary intelligence — the balls, fried and then sauced, achieve a texture that is simultaneously yielding and firm, with a concentrated cheese flavour throughout.
Pallotte cacio e ova in tomato sauce are simultaneously rustic and satisfying — the fried Pecorino ball has an intensely savoury cheese flavour, softened by the tomato sauce. Each ball, when broken, reveals the golden-fried exterior and the dense, cheese-set interior. The tomato provides acidity and sweetness that balance the Pecorino's saltiness. It is the greatest meatless secondo in the Apennine tradition.
The mixture: 200g aged Pecorino (grated very fine), 3 eggs, 2-3 tablespoons of old bread soaked in milk and squeezed dry (to bind), a small amount of chopped fresh parsley, salt, and black pepper. Mix thoroughly — the mixture should hold a ball shape when pressed. Form into balls (3-4cm diameter). Fry in abundant olive oil at 175°C until golden on all sides (3-4 minutes total). Drain. Heat a simple tomato sauce (San Marzano, garlic, basil, olive oil). Add the fried balls and simmer gently for 10-12 minutes — they absorb the tomato and swell slightly. Serve in the tomato sauce as a secondo or a hearty primo.
The Pecorino must be very finely grated — coarsely grated Pecorino doesn't bind correctly. Freshly grated Parmigiano can replace some of the Pecorino for a milder result. The tomato sauce should be simple and barely seasoned — the cheese balls provide all the salt and flavour needed.
Mixture too wet — if the balls flatten during frying, the bread content is too high or the bread too wet. Frying at too-low temperature — they absorb oil rather than searing. Simmering too long in the tomato — beyond 15 minutes, they become waterlogged and soft.
Slow Food Editore, Molise in Cucina; Slow Food Editore, Abruzzo in Cucina