Impasto delle Pallotte Cacio e Uova (Cheese and Egg Dumpling Dough)
Cheese and Egg Dumpling Dough
Equipment
- Equipment Needed
- Large mixing bowl
- Medium saucepan
- Frying pan or deep fryer
- Slotted spoon
- Paper towels
- Wooden spoon
- Knife and cutting board
- Grater
- Measuring cups and spoons
Ingredients
- Ingredients
- For the Dumplings:
- 200 g about 7 oz stale bread, crusts removed
- 150 ml about 2/3 cup milk
- 4 large eggs
- 200 g about 7 oz Pecorino Romano cheese, finely grated
- 100 g about 3.5 oz Parmesan cheese, finely grated
- 2 cloves garlic minced
- A handful of fresh parsley finely chopped
- Salt and freshly ground black pepper to taste
- For the Tomato Sauce:
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic whole
- 800 g about 28 oz canned whole peeled tomatoes, crushed
- Fresh basil leaves
- Salt to taste
- For Frying:
- Vegetable oil such as sunflower or peanut oil
Instructions
- Preparation Steps
- Prepare the Bread:
- Tear the stale bread into small pieces and place them in a bowl.
- Pour the milk over the bread, allowing it to soak for about 10 minutes until softened.
- Make the Dumpling Mixture:
- Squeeze excess milk from the soaked bread and transfer it to a large mixing bowl.
- Add the grated Pecorino Romano and Parmesan cheeses, minced garlic, chopped parsley, and a pinch of salt and pepper.
- Crack in the eggs.
- Mix thoroughly until all ingredients are well combined and form a cohesive mixture. If the mixture feels too wet, add a bit of breadcrumbs to achieve the right consistency.
- Shape the Dumplings:
- With dampened hands, take portions of the mixture and roll them into balls about the size of a walnut.
- Place the formed dumplings on a tray and set aside.
- Fry the Dumplings:
- In a frying pan, heat vegetable oil to 170°C (340°F).
- Carefully add the dumplings in batches, frying until they are golden brown on all sides.
- Use a slotted spoon to remove the dumplings and place them on paper towels to drain excess oil.
- Prepare the Tomato Sauce:
- In a saucepan, heat the extra-virgin olive oil over medium heat.
- Add the whole garlic clove and sauté until fragrant, then remove it.
- Pour in the crushed tomatoes, add a pinch of salt, and let the sauce simmer for about 15-20 minutes.
- Add fresh basil leaves towards the end of cooking.
- Combine and Simmer:
- Gently place the fried dumplings into the tomato sauce.
- Allow them to simmer in the sauce for an additional 10 minutes, ensuring they absorb the flavors.
- Serve:
- Serve the Pallotte Cacio e Uova hot, garnished with extra basil if desired. They can be enjoyed as an appetizer or a main course.
- Variations and Tips
- Cheese Variations: While Pecorino Romano and Parmesan are traditional, you can experiment with other hard cheeses like Grana Padano or a semi-aged Pecorino for different flavor profiles.
- Dietary Substitutions: For a gluten-free version, substitute the bread with gluten-free bread. To reduce sodium content, opt for low-sodium cheeses and adjust added salt accordingly.
- Baking Alternative: For a lighter version, you can bake the dumplings instead of frying. Preheat the oven to 180°C (350°F) and bake the dumplings on a parchment-lined baking sheet for about 20 minutes, turning halfway through, until golden brown.
Pallotte Cacio e Uova, or cheese and egg dumplings, are a cherished specialty from the Abruzzo region in Italy. This dish exemplifies “cucina povera,” transforming simple ingredients into a comforting and flavorful meal. Traditionally, these dumplings are made by combining cheese, eggs, and bread, then frying them to golden perfection before simmering in a rich tomato sauce. Let me show you how I make this delightful dish, step by step.
When preparing the dough for Pallotte Cacio e Uova, consider the following tips to ensure optimal texture and flavor:
- Bread Consistency: Use stale bread with the crusts removed, as it absorbs liquids better. Soak the bread in milk until softened, then squeeze out excess liquid to prevent a soggy mixture.
- Cheese Selection: A balanced ratio of cheeses is crucial. Traditionally, a mix of Pecorino Romano and Parmesan is used, but incorporating other hard cheeses can add depth. Ensure cheeses are finely grated for even distribution.
- Egg Integration: Beat the eggs before adding to the mixture to ensure even incorporation, which helps bind the ingredients effectively.
- Seasoning: Add minced garlic, chopped parsley, salt, and pepper to enhance flavor. Be cautious with salt, considering the inherent saltiness of the cheeses.
- Resting the Mixture: Allow the combined mixture to rest in the refrigerator for about 30 minutes. This helps the ingredients meld and firms up the mixture, making it easier to shape into balls.
- Adjusting Consistency: If the mixture feels too wet after resting, incorporate a small amount of breadcrumbs to achieve a workable consistency. Conversely, if it’s too dry, a splash of milk can help.
- Shaping the Dumplings: With dampened hands, form the mixture into balls of uniform size to ensure even cooking. A walnut-sized portion is traditional, but size can be adjusted based on preference.
- Frying Temperature: Maintain the oil temperature around 170°C (340°F) when frying. This ensures a golden-brown exterior without overcooking the interior.
By attending to these details, you’ll create a cohesive and flavorful dough, resulting in delicious Pallotte Cacio e Uova.
Ingredients
For the Dumplings:
- 200g (about 7 oz) stale bread, crusts removed
- 150ml (about 2/3 cup) milk
- 4 large eggs
- 200g (about 7 oz) Pecorino Romano cheese, finely grated
- 100g (about 3.5 oz) Parmesan cheese, finely grated
- 2 cloves garlic, minced
- A handful of fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
For the Tomato Sauce:
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, whole
- 800g (about 28 oz) canned whole peeled tomatoes, crushed
- Fresh basil leaves
- Salt, to taste
For Frying:
- Vegetable oil (such as sunflower or peanut oil)
- > Go get the must-have equipment and ingredients for making a Savory #Pallotte Cacio e Uova (Cheese and Egg Dumpling ) now.
Equipment Needed
- Large mixing bowl
- Medium saucepan
- Frying pan or deep fryer
- Slotted spoon
- Paper towels
- Wooden spoon
- Knife and cutting board
- Grater
- Measuring cups and spoons
- > Go get the must-have equipment and ingredients for making a Savory #Pallotte Cacio e Uova (Cheese and Egg Dumpling ) now.
Preparation Steps
- Prepare the Bread:
- Tear the stale bread into small pieces and place them in a bowl.
- Pour the milk over the bread, allowing it to soak for about 10 minutes until softened.
- Make the Dumpling Mixture:
- Squeeze excess milk from the soaked bread and transfer it to a large mixing bowl.
- Add the grated Pecorino Romano and Parmesan cheeses, minced garlic, chopped parsley, and a pinch of salt and pepper.
- Crack in the eggs.
- Mix thoroughly until all ingredients are well combined and form a cohesive mixture. If the mixture feels too wet, add a bit of breadcrumbs to achieve the right consistency.
- Shape the Dumplings:
- With dampened hands, take portions of the mixture and roll them into balls about the size of a walnut.
- Place the formed dumplings on a tray and set aside.
- Fry the Dumplings:
- In a frying pan, heat vegetable oil to 170°C (340°F).
- Carefully add the dumplings in batches, frying until they are golden brown on all sides.
- Use a slotted spoon to remove the dumplings and place them on paper towels to drain excess oil.
- Prepare the Tomato Sauce:
- In a saucepan, heat the extra-virgin olive oil over medium heat.
- Add the whole garlic clove and sauté until fragrant, then remove it.
- Pour in the crushed tomatoes, add a pinch of salt, and let the sauce simmer for about 15-20 minutes.
- Add fresh basil leaves towards the end of cooking.
- Combine and Simmer:
- Gently place the fried dumplings into the tomato sauce.
- Allow them to simmer in the sauce for an additional 10 minutes, ensuring they absorb the flavors.
- Serve:
- Serve the Pallotte Cacio e Uova hot, garnished with extra basil if desired. They can be enjoyed as an appetizer or a main course.
Variations and Tips
- Cheese Variations: While Pecorino Romano and Parmesan are traditional, you can experiment with other hard cheeses like Grana Padano or a semi-aged Pecorino for different flavor profiles.
- Dietary Substitutions: For a gluten-free version, substitute the bread with gluten-free bread. To reduce sodium content, opt for low-sodium cheeses and adjust added salt accordingly.
- Baking Alternative: For a lighter version, you can bake the dumplings instead of frying. Preheat the oven to 180°C (350°F) and bake the dumplings on a parchment-lined baking sheet for about 20 minutes, turning halfway through, until golden brown.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Carbohydrates | ~15g |
| Protein | ~18g |
| Fat | ~20g |
| Saturated Fat | ~10g |
| Cholesterol | ~110mg |
| Sodium | ~800mg |
| Dietary Fiber | ~2g |
Note: Nutritional values are approximate and can vary based on ingredient brands and measurements.
Additional Notes
Expect the dumplings to be crisp on the outside and soft on the inside, with a rich, cheesy flavor complemented by the tangy tomato sauce. This dish is hearty and satisfying, perfect for a cozy meal.
I hope this guide has made making Pallotte Cacio e Uova seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment.
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
