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Pallotte cace e ova | Print |
caceove.jpgCace e ove or Cacio e Uova is a very popular dish within the towns of the province of Chieti. As often is the case with Abruzzo cuisine, it's a dish that has been created using leftovers and low-cost ingredients. In the past meat was really hard to come by because it was so expensive, so instead of making meatballs, the sharp housewives in the province of Chieti made "meatballs" without the meat, using cacio (common cheese), uova (eggs) and old bread, and cooked them in a fresh tomato sauce. Prep time: 45 minutes
Serves: 4 people

Ingredients:
  • 250 g. of grated hard cheese (pecorino or parmigiano, or a mixture of the two)
  • 200 g. of bread crumbs (preferably the white part of the bread)
  • a handful of parsley, finely chopped
  • 2 cloves of garlic, crushed (optional- many do not use this)
  • 6 eggs
  • 750 of good crushed tomato sauce
  • 100 gr. of olive oil
  • Green peppers and onions (also optional)
  • salt

The mixture is prepared by mixing the beaten eggs with the cheese and the breadcrumbs, garlic and parsley. Create little balls, dipping your hands in water to avoid them sticking to the mixture. Sautee or fry them in olive oil until just lightly golden. Prepare the tomato sauce with olive oil, a little salt (don't overdo it, as the cheeses in the dumplings are salty), and the green pepper and onion, if you are using them (sautee them first and then add tomato). Arrange the dumplings in one layer in your pan, in the tomato sauce, and allowed to simmer over low heat for at least 30 minutes. Basil may also be added for additional flavour.
 
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