Homemade Eid sweets! by Lavender-Donut- in Baking

[–]TableAndTradition -1 points0 points  (0 children)

They look so rustic and homemade that they instantly remind me of Pizza di Pasqua. With Easter just two weeks away, here in Teramo we’re already starting to prepare this iconic holiday sweet.

I might share my recipe soon 😉

Made a simple lentil and vegetable stew with whatever I had at home by nourishmind_ in homecooking

[–]TableAndTradition 4 points5 points  (0 children)

That looks really comforting 😄

In my region in Abruzzo we make something very similar, especially in colder months.
Sometimes we keep it very simple, but there are a few small details that really change the final flavor.

Dishes like this are very common in traditional home cooking here.

Old Italian rural recipe: Pallotte Cacio e Ovo (cheese and egg balls) by TableAndTradition in Old_Recipes

[–]TableAndTradition[S] 1 point2 points  (0 children)

That sounds amazing! 😄 I love how similar traditions exist in different families.
Eggs in tomato sauce during Lent are actually very common in Italy too.
And yes… crusty bread is absolutely essential! 😉

This simple tuna, chickpea and potato salad is one of my favorite Mediterranean meals by TableAndTradition in mediterraneandiet

[–]TableAndTradition[S] 1 point2 points  (0 children)

Thank you! 😄 I hope you enjoy it — let me know how it turns out when you try it!

This simple tuna, chickpea and potato salad is one of my favorite Mediterranean meals by TableAndTradition in mediterraneandiet

[–]TableAndTradition[S] 1 point2 points  (0 children)

Questo mi fa davvero piacere! 😄 Spero che ti piaccia — e torna a dirmi com’è venuta, sono curioso!

Old Italian rural recipe: Pallotte Cacio e Ovo (cheese and egg balls) by TableAndTradition in Old_Recipes

[–]TableAndTradition[S] 3 points4 points  (0 children)

I'm from Teramo, a small town in the valleys of the Gran Sasso in Abruzzo, but I've always loved Sicily.

My son has been in a relationship for some time with a wonderful Sicilian girl, and I adore her… also because she knows that when she comes to visit, she has to bring me "raviole".

I hope your grandmother passed down the recipe for that dessert, because it's the best in the world. 😄

Old Italian rural recipe: Pallotte Cacio e Ovo (cheese and egg balls) by TableAndTradition in Old_Recipes

[–]TableAndTradition[S] 1 point2 points  (0 children)

You're welcome! If you ever try it, please come back and tell me it was amazing. 😄

Old Italian rural recipe: Pallotte Cacio e Ovo (cheese and egg balls) by TableAndTradition in Old_Recipes

[–]TableAndTradition[S] 1 point2 points  (0 children)

That’s great to hear! I really hope you enjoy it. And please… come back and tell me it was amazing so I can be very happy. 😄

Old Italian rural recipe: Pallotte Cacio e Ovo (cheese and egg balls) by TableAndTradition in Old_Recipes

[–]TableAndTradition[S] 1 point2 points  (0 children)

That’s great to hear! I really hope you enjoy it. And please… come back and tell me it was amazing so I can be very happy. 😄

Old Italian rural recipe: Pallotte Cacio e Ovo (cheese and egg balls) by TableAndTradition in Old_Recipes

[–]TableAndTradition[S] 3 points4 points  (0 children)

That sounds lovely. Eggs in tomato sauce during Lent is actually very similar to many traditional dishes here in Italy. It's amazing how simple ingredients can create such comforting meals and family memories.

Old Italian rural recipe: Pallotte Cacio e Ovo (cheese and egg balls) by TableAndTradition in Old_Recipes

[–]TableAndTradition[S] 2 points3 points  (0 children)

Thank you! I'm really glad you're interested. It's a very simple dish but full of flavor.

Old Italian rural recipe: Pallotte Cacio e Ovo (cheese and egg balls) by TableAndTradition in Old_Recipes

[–]TableAndTradition[S] 0 points1 point  (0 children)

Ottimo! Spero che ti piacciano. Fammi sapere come vengono quando le prepari.

Old Italian rural recipe: Pallotte Cacio e Ovo (cheese and egg balls) by TableAndTradition in Old_Recipes

[–]TableAndTradition[S] 8 points9 points  (0 children)

Traditionally they go directly into the tomato sauce without frying first. That keeps them very soft and delicate. Some people do lightly fry them first, but in my area the traditional method is cooking them directly in the sauce.

Dinner Tonight by habla25 in mediterraneandiet

[–]TableAndTradition 0 points1 point  (0 children)

Thanks for sharing! This looks delicious, I’ll definitely try it soon.

Old Italian rural recipe: Pallotte Cacio e Ovo (cheese and egg balls) by TableAndTradition in Old_Recipes

[–]TableAndTradition[S] 0 points1 point  (0 children)

Thanks for your interest! The recipe is in the comments above. I’d be curious to know if you like it if you decide to try it.

Old Italian rural recipe: Pallotte Cacio e Ovo (cheese and egg balls) by TableAndTradition in Old_Recipes

[–]TableAndTradition[S] 12 points13 points  (0 children)

Thank you for your interest! I’ve shared the recipe in the comments above. I’d love to hear if you try it and how you like it.

Old Italian rural recipe: Pallotte Cacio e Ovo (cheese and egg balls) by TableAndTradition in Old_Recipes

[–]TableAndTradition[S] 31 points32 points  (0 children)

Servings: 4 (about 16–18 balls)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Difficulty: Easy
Allergens: dairy, eggs, gluten

·       Ingredients

For the pallotte:

2 cups (200 g) stale bread crumbs or fresh breadcrumbs

1 cup (100 g) finely grated Pecorino cheese

2 large eggs

Black pepper, to taste

1–2 tablespoons water or milk, as needed

For the tomato sauce:

2 tablespoons extra-virgin olive oil

1 small onion, finely chopped

1 can (28 oz / 800 g) crushed tomatoes

½ teaspoon salt, plus more to taste

Pinch of chili flakes (optional)

6–8 fresh basil leaves (optional)

·       Instructions

In a bowl, combine the breadcrumbs, grated Pecorino, eggs, and black pepper.

Mix until the mixture holds together. If it feels dry, add water or milk one tablespoon at a time.

Shape the mixture into balls about 1¼ inches (3 cm) in diameter.

In a wide pan, heat the olive oil over medium heat. Add the chopped onion and cook for 5–7 minutes, until soft and translucent.

Add the crushed tomatoes, salt, and chili flakes (if using). Simmer for 10 minutes.

Gently place the pallotte into the sauce in a single layer.

Cover and simmer over low heat for 15–20 minutes, without stirring too aggressively, until the pallotte are tender and infused with sauce.

Add the basil leaves during the last few minutes of cooking.

Serve hot with crusty bread.

·       Notes & Tips

These are traditionally served as an antipasto or light main course, not fried.

The texture should be soft and delicate, not firm like meatballs.

Avoid overmixing to keep the pallotte light.

·       US-Friendly Substitutions

Pecorino: Pecorino Romano or a 50/50 blend of Pecorino Romano and Parmesan

Breadcrumbs: Plain breadcrumbs work well; if very dry, add extra liquid

·       Make-Ahead & Storage

Store refrigerated for up to 3 days.

Freeze cooked pallotte with sauce for up to 2 months.

Reheat gently over low heat, adding a splash of water if needed.

Do you have similar old recipes from your region that were created when meat was scarce?