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Egg and cheese polpette

Egg and cheese polpette

By Dario Di Clerico and Angelo Angerami of L'Arrosticino Stick On Grill

Pallotte cacio e uovo

300g fresh breadcrumbs
75g parmesan, grated
75g pecorino or rigatino cheese, grated
6 eggs
1 brown onion, diced
500g peeled tomatoes
Parsley, chopped
Salt and pepper
Olive oil

In a large bowl, combine the breadcrumbs with the grated cheeses.
Add the eggs, one at a time, mixing well before adding the next, to make a firm mixture.
Add the chopped parsley, and salt and pepper to taste. Cover with cling wrap and place in the fridge to set. This will make the mixture easier to work with.
Using a deep fryer or deep pot, heat the oil to 160°C.
Lightly oil your hands and roll the pallotte into oblong shapes of approximately 40 grams each. Deep fry until golden in colour and drain on an absorbent paper towel.
In a medium pot, sweat the diced onion with some olive oil on a low heat until soft and translucent. Add the peeled tomatoes and simmer on a low heat for 90 minutes or until the oil rises to the top of the sauce. Season to taste.
Place the cooked pallotte into the tomato sauce to reheat until their texture softens as they soak up some of the sauce, then serve.

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