A typical Abruzzo recipe executed to perfection and made gourmet by the painstaking method: here are Villa Maiella's pallotte.

Procedure

Pallotte “cacio e ova”

Ingredients for 4 people

For the pallotte

3 whole eggs
1 quarter clove of red garlic, finely chopped
75 g stale bread sponged in milk
1 pinch of chopped parsley
150 g hand-grated pecorino cheese
250 g hand-grated semi-mature cow's cheese
extra virgin olive oil for frying

For the sauce

1 dl. extra virgin olive oil
1 clove of red garlic
10 g finely chopped onion
250 g tomato slices
vegetable broth
1 pinch of salt
1 sprig of basil

Procedure

For the preparation of the meatballs beat the eggs in a bowl with the garlic, squeezed bread and parsley; add the grated cheeses making a consistent dough and let it rest for half an hour. Using two spoons, make quenelles from the dough (for those who are less handy, it is possible to make elongated meatballs with your hands).

Heat plenty of extra virgin olive oil in a frying pan, bringing it to a temperature of 130/140 degrees, and slowly fry the meatballs until they puff up and take on a nice golden color. At this point lay them on a tray with paper towels underneath. For the sauce, heat the oil in a pan possibly made of earthenware, put the crushed clove of garlic and add the chopped onion.

When the garlic has browned remove it, add the sprig of basil and pour in the tomato filets. After 5/6 minutes of cooking, lay the meatballs in the sauce, cover with vegetable broth and cook for another 5 minutes. Season with salt and serve with a drizzle of extra virgin olive oil.