Pallotte Cacio e Ova

Bread and Cheese Balls

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      45 min

Appears in
4 Grosvenor Square

By Danilo Cortellini

Published 2016

  • About

This is a traditional recipe from my beloved home region of Abruzzo. It is a perfect example of what we used to call cucina povera, (the cooking of the poor.) Originally it was made with stale bread and leftover cheese. It shows how Italians made use of humble leftovers and turned them into tasty dishes. Today we use either white, brown or sourdough bread. Pallotte cacio e ova was initially created as a vegetarian main course, when meat was scarce. Nowadays, it is most