Pallotte Cacio e Ova Recipe

• 8.8 oz stale country bread, finely grated
• 5⅓ oz pecorino, finely grated
• 3 whole large eggs
• 2 tbsp flat-leaf parsley, finely chopped
• 1 clove garlic, minced
• ¼ tsp black pepper
• ½ cup olive oil, for shallow frying
• 2 tbsp olive oil
• ½ cup yellow onion, finely chopped
• 28 oz crushed tomatoes
• ½ cup water
• ½ tsp fine salt

Equipment

• box grater
• large mixing bowl
• 3-quart saucepan
• 10-inch skillet
• slotted spoon
• instant-read thermometer

Method

1. 1

   Grate the stale bread and pecorino into a large bowl. Finely chop the parsley and onion, then mince the garlic. This takes about 10 minutes.

2. 2

   Beat the eggs lightly, then mix them into the bread and pecorino with the parsley, garlic, and black pepper. Let the mixture stand for 10 minutes so the crumbs absorb the egg. It should hold together when pressed.

   
3. 3

   Shape the mixture into 12 balls, about the size of a golf ball. Press each one firmly enough to hold its shape without packing it hard. Allow about 10 minutes.

4. 4

   Warm 2 tablespoons olive oil in a 3-quart saucepan over medium heat. Add the onion and cook for 5 minutes, stirring, until softened. Stir in the crushed tomatoes, water, and salt. Bring the sauce to a gentle simmer, then cook for 12 minutes, stirring occasionally.

   
5. 5

   Pour the frying oil into a 10-inch skillet to make a shallow layer and heat it to 350°F (175°C), about 5 minutes. Fry the balls in batches, turning them carefully, for about 8 minutes total, until browned on several sides. Transfer them to a plate with a slotted spoon.

   
6. 6

   Lower the pallotte into the simmering sauce and turn them gently to coat. Cover partly and simmer for 12 minutes, turning once without stirring hard. Check the center of the largest ball with an instant-read thermometer; it must reach 160°F (71°C) for the eggs to be safely cooked.