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Cook
45m
Ingredients
Method
Turn cooking mode on
Step 1
Prepare the pallotte mixture. In a very large bowl, combine the grated cheeses and breadcrumbs. Add 10 eggs and mix well by hand. Add 3 more eggs, mixing again. Add the 14th egg and knead until the mixture is compact and uniform.
1 kg Grated cheese, mixed (e.g. Pamigo canestrato (cow’s milk), Rigatino (Lapi Rigato, cow’s milk), cow’s milk caciotta, aged about 20 day)
250–300 g Breadcrumbs
4–5 tbsp Extra virgin olive oil
Step 2
Shape the pallotte: With lightly damp hands, form round balls, about the size of a small orange. Keep them uniform so they cook evenly.
Step 3
Make the tomato sauce: In a very large pot, heat the olive oil over medium heat. Add the pancetta and let it gently release its fat. Add the 1⁄2 onion and cook until soft and translucent. Pour in the tomato passata. Add enough water to make the sauce very liquid — thinner than a normal tomato sauce.
150 g Fresh pancetta
1/2 Onion
1.5–2 litres Tomato passata
Step 4
Cook the pallote by gently placing into the cold or just-warm sauce. Bring slowly to a gentle simmer. Cover the pot and cook for 30 minutes without stirring.
For
8
M
I
For the pallotte
1
kg
Grated cheese, mixed (e.g. Pamigo canestrato (cow’s milk), Rigatino (Lapi Rigato, cow’s milk), cow’s milk caciotta, aged about 20 day)
250–300
g
Breadcrumbs
For the tomato sauce
4–5
tbsp
Extra virgin olive oil
150
g
Fresh pancetta, chopped
1/2
Onion, finely chopped
1.5–2
litres
Tomato passata
Only visible to you
Made it?
Cancel
Cook
45m
Ingredients
Method
Turn cooking mode on
Step 1
Prepare the pallotte mixture. In a very large bowl, combine the grated cheeses and breadcrumbs. Add 10 eggs and mix well by hand. Add 3 more eggs, mixing again. Add the 14th egg and knead until the mixture is compact and uniform.
1 kg Grated cheese, mixed (e.g. Pamigo canestrato (cow’s milk), Rigatino (Lapi Rigato, cow’s milk), cow’s milk caciotta, aged about 20 day)
250–300 g Breadcrumbs
4–5 tbsp Extra virgin olive oil
Step 2
Shape the pallotte: With lightly damp hands, form round balls, about the size of a small orange. Keep them uniform so they cook evenly.
Step 3
Make the tomato sauce: In a very large pot, heat the olive oil over medium heat. Add the pancetta and let it gently release its fat. Add the 1⁄2 onion and cook until soft and translucent. Pour in the tomato passata. Add enough water to make the sauce very liquid — thinner than a normal tomato sauce.
150 g Fresh pancetta
1/2 Onion
1.5–2 litres Tomato passata
Step 4
Cook the pallote by gently placing into the cold or just-warm sauce. Bring slowly to a gentle simmer. Cover the pot and cook for 30 minutes without stirring.
For
8
M
I
For the pallotte
1
kg
Grated cheese, mixed (e.g. Pamigo canestrato (cow’s milk), Rigatino (Lapi Rigato, cow’s milk), cow’s milk caciotta, aged about 20 day)
250–300
g
Breadcrumbs
For the tomato sauce
4–5
tbsp
Extra virgin olive oil
150
g
Fresh pancetta, chopped
1/2
Onion, finely chopped
1.5–2
litres
Tomato passata
Only visible to you
Made it?
Cancel
