From rustic roots to gourmet tables: the journey of one of Abruzzo’s traditional dishes.
The “pallotte cac’e ove” is a classic dish from Abruzzo’s culinary tradition. Born out of necessity, this dish offered a flavorful and nourishing alternative to the scarce meat available to the less affluent. During World War II, farmers would hide cheese, bread, and eggs in secret places, such as under floorboards or behind hanging pictures, to protect them from German soldiers’ raids. These same ingredients became the foundation of pallotte, a dish passed down through generations.
While popular throughout the region, the dish has its strongest roots in the Chieti area. Pallotte cac’e ove are meatballs made with eggs and cheese instead of meat, simmered in a rich tomato sauce. The mixture combines eggs, grated semi-aged sheep and cow cheeses, stale bread crumbs, garlic, and parsley. The meatballs are first fried in extra virgin olive oil, then cooked slowly for at least half an hour in a pre-prepared tomato sauce. Traditionally served as an appetizer in Abruzzo’s typical restaurants, they are also a staple in festive meals, especially at Easter. In the past, these meatballs were carried in baskets alongside bread, water, and wine, serving as the ideal meal for farmers during long days working in the fields.
Numerous variations of this dish exist, with different takes on the ingredients and their proportions. Some recipes call for bread soaked in milk and well-squeezed, while others favor a cheese-heavy mixture. Variants include small amounts of rigatino (cured pork) alongside pecorino cheese, or additions like ricotta or cacioricotta. Generally, a ratio of three-quarters cheese to one-quarter bread is used, with the quantity of eggs adjusted for the desired consistency, resulting in a soft, easily moldable mixture. Every Abruzzese family guards its own recipe, making pallotte cac’e ove a true symbol of tradition and conviviality.
The recipe
Here is the recipe provided by the Italian Academy of Cuisine:
Ingredients for 4 servings:
- 500 g (1.1 lbs) semi-aged cow’s milk cheese, grated
- 100 g (3.5 oz) stale bread
- 4 eggs
- 1 handful of chopped parsley
- 2 cloves of garlic
- 750 g (1.65 lbs) tomato sauce
- 1 piece of bell pepper
- Basil
- 100 ml (about 3.4 oz) olive oil
- Salt
- Olive oil for frying
In a bowl, combine the grated cheese, soaked and squeezed bread, parsley, finely chopped garlic, and eggs, mixing until you have a homogeneous dough. With slightly damp hands, shape the dough into meatballs. Fry them in plenty of olive oil, drain, and place them in a pan where the tomato sauce has been prepared with olive oil, flavored with basil and a piece of bell pepper. Cook for twenty minutes and serve hot.
