Pallotte cacio e ova is a traditional dish from Abruzzo, deeply rooted in the region’s peasant cooking. The dish, in dialect called pallotte cac’e ove, is gluten-free and naturally protein-rich, made with grated cheese and beaten eggs rolled into balls, fried and simmered in tomato sauce.
Pallotte Cacio e Ova from Abruzzo
Originally created as a meat alternative, it was a practical solution for farmers and shepherds who needed protein-rich meals without relying on expensive cuts of meat. The mixture of eggs and grated pecorino cheese is shaped into balls, fried to achieve a crisp exterior, and then simmered in tomato sauce for added moisture and flavor.
Ravaged by war and famine, the region relied on its resourcefulness, its population, known as forte e gentile (strong and kind) created a dish that became a staple in Abruzzese rural kitchens during those times of hardship when families had to make the most of what they had. During the German invasion during WWII, peasant Abruzzesi hid their cheese and eggs under the floor beams or in holes behind framed pictures hanging on the walls to save them from raids by German soldiers. Once safe, they’d prepare this tasty dish then handed down to later generations. Today, pallotte cacio e ova remains a symbol of resourcefulness and tradition, celebrated for its simplicity and rich taste.
Modern versions of the recipe include the use of stale bread, however, the real pallotte, the pride of Abruzzo cuisine, are totally gluten-free. Rigatino, a ribbed local sheep’s milk cheese, is one of the cheeses employed, but any pecorino that’s not too salty will do.
Pallotte Cacio e Ova Recipe
Ingredients
For the pallotte:
- 250 g mild pecorino, grated
- 250 g rigatino (or any or other semi-aged cheese, cow or sheep’s milk), grated
- 5 eggs
- Extra virgin olive oil (for frying)
For the tomato sauce:
- 1 garlic clove
- 600 g tomato puree
- 3 tablespoons extra virgin olive oil
- Salt
Preparation
Start by making the sauce. Sauté the garlic in a frying pan with the olive oil and then add the tomato sauce. Season with salt and cook on low heat with a lid for about 10 minutes.
Next make the pallotte. Grate your chosen cheeses into a bowl. Break the eggs and work them into the grated cheeses: the mixture should be puffy and foamy. If it doesn’t hold together, add more grated cheese.
Heat olive oil in a large pan, shape 1-inch balls from the mixture, and fry them in the pan until golden brown.
Park on kitchen paper and heat the sauce.
Dip the pallotte into the sauce and cook for 15 minutes. Take off the heat and let the dish rest so that the pallotte absorb the flavors of the sauce, then serve warm with slices of sourdough bread. And a glass of wine, of course.
Next time you’re in Abruzzo, look for this tasty dish in informal eateries, local homes and at food festivals called “sagre”. Several held in Abruzzo during the summer offer a chance to taste this exquisite dish: at the end of July in Monteodorisio there’s Sagra delle Ndernappe e Pallotte Casce e Ove; another dedicated to the dish is held in Santa Maria Imbaro; in August there’s the sagra d’l fusill e pallotte casc e ov in Guardiabruna, a hamlet of Torrebruna; finally the sagra pallotte casc e ova in Schiavi d’Abruzzo and in Rapino.
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