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PALLOTTE GRANA PADANO E UOVA
Appetizers

PALLOTTE GRANA PADANO E UOVA

PALLOTTE GRANA PADANO E UOVA

From magnificent Molise, these fried cheese balls hold their own against their meaty cousins, the polpette. Easy to make and packed with flavour, we guarantee you won't miss the meat. Don't believe us? Well, when a recipe's over 100 years old, you know it must be good.

Preparation 10 min
Cooking time 25 min
Portions 4

Ingredients

Preparation

  1. In a large bowl, combine the cheese, breadcrumbs, eggs, garlic, and parsley. Mix thoroughly by hand. 
  2. Using a small ice cream scoop, shape the mixture into pallotte (balls). Set them on a parchment-lined baking sheet (should yield 12 pallotte). Refrigerate for 30 minutes.
  3. In a deep, large frying pan, heat 2 inches of oil over medium-high heat. Fry the pallotte in small batches, for 1 to 2 minutes or until golden brown. Turn them as they cook for even browning. Once cooked, transfer the pallotte to a paper towel-lined plate to drain. 
  4. Meanwhile, heat the arrabbiata sauce in a pot. 
  5. Transfer the pallotte to the sauce and simmer gently for 15 minutes, until heated through.
  6. Serve the pallotte and sauce topped with more grated Grana Padano cheese.
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