How to Make Cheese Balls in Tomato Sauce
This is a dish typical for the Abruzzo region in Italy. Name in the local dialect – Le pallotte cace e ove, or more precisely in Italian – le polpette cacio e uova. Emblem of the popular cuisine of Abruzzo.
It is quite nourishing, for four kinds of cheese and eggs are used to make it. Cheeses ought to be hard, so it is easier to grate them into fine particles. If you aren’t able to find the kinds of cheese mentioned in this recipe, take other kinds similar in taste instead.
Ingredients for Cheese Balls
- 0.2 lb Emmentaler
- 0.3 lb Parmesan or Grana Padano
- 0.3 lb Pecorino Sardo or any sheep cheese
- 0.2 lb Caprino or any goat cheese
- 2-3 stalks parsley
- 6 eggs
- 3 tablespoons rusk flour
- Olive oil for frying
Ingredients for Tomato Sauce
- 1.0 lb tomatoes
- 2 garlic cloves
- a few basil leaves
- 4 tablespoons olive oil
Recipe for Cheese Balls in Tomato Sauce
- Grind the cheeses finely in the kitchen machine. Add eggs, parsley and rusk flour. Mix the ingredients carefully. If the mixture is watery, add more rusk flour, if it is dry, add another egg.
- Dipping your hands in water, make balls the size of a walnut.
- Pour oil into a deep frying pan about an inch and half deep.
- Heat the oil and put in the balls, several at a time. Fry them until they become golden and remove them onto paper towels.
- Pour olive oil into another frying pan and fry whole garlic cloves, add finely chopped tomatoes and basil leaves. Simmer the sauce on low heat until it becomes thick.
- Put the cheeseballs into the sauce and simmer them for about 2 minutes.