Traditional Abruzzese Cacio e Uova

Ingredients

• 200g (7 oz) stale rustic white bread, crusts removed and crumb finely shredded
• 150g (1.5 cups) Pecorino Romano or Pecorino Abruzzese, finely grated
• 50g (0.5 cup) Parmigiano-Reggiano, finely grated
• 4 large eggs, beaten
• 2 cloves garlic, finely minced
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 700ml (24 oz) high-quality tomato passata (puree)
• 1/2 yellow onion, finely diced
• 3 tablespoons extra virgin olive oil
• Vegetable oil for shallow frying
• Fresh basil leaves, salt, and freshly ground black pepper to taste

Instructions

1. 1

   In a large mixing bowl, combine the shredded stale breadcrumbs, grated Pecorino, Parmigiano, minced garlic, and chopped parsley.

2. 2

   Pour in the beaten eggs and knead the mixture by hand until a soft, cohesive dough forms; let it rest for 10 minutes so the bread absorbs the moisture.

3. 3

   With slightly dampened hands, roll the mixture into ping-pong-sized balls (pallotte), shaping approximately 12 to 16 uniform spheres.

4. 4

   In a deep pan, heat about 1 inch of vegetable oil to 170°C (340°F) and fry the pallotte in batches for 3–4 minutes until golden-brown and crispy, then drain on paper towels.

5. 5

   In a wide skillet, heat the extra virgin olive oil over medium heat, sauté the diced onion until soft, then pour in the tomato passata.

6. 6

   Season the sauce with a pinch of salt, black pepper, and torn basil leaves, simmer for 10 minutes, then gently submerge the fried pallotte into the bubbling sauce.

7. 7

   Cover and simmer on low heat for 12–15 minutes until the cheese balls expand and soften in the sauce, then serve hot with extra grated cheese.

The Story Behind Abruzzese Cacio e Uova

Originating from the mountainous Abruzzo region of central Italy, pallotte cacio e uova was born out of peasant necessity and pastoral traditions. During periods of meat scarcity, local shepherds and families relied on basic pantry staples—aged sheep's milk cheese, eggs, and stale bread—to create a filling alternative to meatballs. Over generations, this humble cucina povera dish evolved into an iconic classic, beloved for its comforting simplicity and rich, savory depth.

Discover Traditional Abruzzese Cacio e Uova

Lidia Bastianich

Celebrated Italian-American chef Lidia Bastianich highlights the genius of cucina povera in this dish, stressing the importance of using high-quality Pecorino to season the dough naturally. She advocates for a slow simmer in simple passata so the golden cheese balls absorb maximum moisture while maintaining their delicate structure.