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ABRUZZO RECIPE CHEESE AND EGG BALLS


"Pallotte cacio e uova" was considered the typical dish of the Abruzzo poor cooking. It born in the Apennines of Abruzzo during the second World War, for this reason it also called "War Meatballs". Originally served as a second course to replace meat, you can serve as an appetizer or with pasta and tomato sauce!

Ingredients:
- 400 g (14oz) of Pecorino cheese and mixed aged cheeses
- 4 Eggs
- 100 g (4oz) of white bread without crust and soaked in water
- Fresh chopped persley
- 1 or 2 cloves of garlic
- Salt and pepper
- Tomato sauce (optional)

Directions:
Mix all of the ingredients indicated above together in a large mixing bowl. Then let the mixture rest for at least 15 minutes in the fridge. Then make meatballs (size to your liking) to be fried in plenty of olive oil until they are nice and golden brown all over. Serve immediately and match it with a good bottle of Montepulciano Due Maestà wine. Enjoy your meal!