This recipe comes from the kitchen of Chef Paola Martinenghi, based in a small village in the North of Italy, Vergiate. It's deep-fried goodness that is perfect for a snack for a crowd, party treats, or a decadent but easy appetizer! Want to learn more? Just video conference her into your kitchen for a private 1:1 cooking class!
Pallotte Cacio e Ova
Serves 4
Ingredients:
1 Loaf of Stale of Italian Bread
4 Eggs
2-1/2 cups of Parmigiano Reggiano
Sunflower Oil (for frying)
Basil
Prepared Tomato Sauce
Instructions:
Soak loaf of stale bread in water. When fully soaked, remove from water and remove the crust. Squeeze out the excess water and place in a medium sized mixing bowl. Add 4 eggs and 2-1/2 cups of freshly grated Parmigiano Reggiano. Mix thoroughly and shape into medium sized balls. Meanwhile, add enough sunflower oil to a pan to be half full. Heat on medium heat. Once hot enough that a small piece of fritter dough "sizzles", carefully add your fritters (aka Pallotte Cacio e Ova) into the oil, being careful to not overcrowd. Occasionally flip until golden. Drain on a paper towel. Serve on top prepared tomato sauce and top with basil and extra Parmigiano Reggiano.
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Parmigiano Reggiano Cooking Class
Video conference Chef Paola Martinenghi into your home. She'll teach you how to cook a traditional Italian meal, along with the beautiful production process of Parmigiano Reggiano, known as the King of Cheese - in a private cooking class.
