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Impasto delle Pallotte Cacio e Uova (Cheese and Egg Dumpling Dough)

Cheese and Egg Dumpling Dough

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Course Main Course
Cuisine Italian

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.