For tomato Passata sauce:
Pallotte Cacio and Uoved tomato Passatasauce
Author: Pizza today
Type of recipe: sauce
- 1 can number 10 whole peeled pear or plum tomatoes (I prefer Valoroso or San Marzano DOP)
- 1 quarter red onion with the root end still attached and holding all the layers together.
- 3 large cloves of garlic
- 1 large stalk of celery cut in half
- Salt and pepper to taste
- Open the can and carefully remove twenty large tomatoes, being careful not to cut or break them open. The tomatoes should yield about five cups. Some San Marzano tomatoes are smaller, so add more if needed.
- Place the 5 cups of whole tomatoes in a three- to four-quart pot.
- Place the large chunk of onion, garlic clove and celery under the tomatoes.
- Cover and place on high heat until just boiling.
- Gently stir in the tomatoes and turn the heat down to medium low.
- Simmer the covered sauce for one hour, turning every ten minutes. The tomatoes will gently begin to fall apart, releasing the delicious tomato juice inside each one.
- After the hour of slow cooking, remove the onion, celery and garlic from the tomatoes and puree the tomatoes on high. The resulting sauce should be more hydrated than normal American marinara and perfect for Palotte Cacio e Ouvo.
- Season to taste with salt and pepper. Save and store in the same pan as the cheese bread balls.
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For the cheese and egg patty:
Pallotte Cacio e Uove Cheese and egg meatball
Author: Pizza today
Type of recipe: appetizer
- 3 cups classified Pecorino Romano or Pecorino Tuscano
- 1.5 cups graded Parmigiano Reggiano
- 1 large sliced ​​Italian bread
- 4 large eggs
- Two teaspoons of chopped fresh parsley
- A large clove of garlic, finely chopped, (approx. 1 teaspoon)
- Pinch of salt
- 1 cup flour for wiping
- Two cups extra virgin olive oil
- A cup of canola or vegetable oil
- 4-5 basil leaves
- Cut the crust off the bread and cut the moist interior into small ¼ to ½ inch pieces.
- Mix the cheeses, eggs, parsley, garlic and bread in a bowl and add a pinch of salt.
- Press the mixture in your hands so that it is well incorporated.
- Cover and refrigerate for 10 minutes to allow the flavors to penetrate.
- Remove from refrigerator, knead again and form two-ounce balls by rolling between both palms. Roll in the flour to dust and place on a plate or tray.
- Place the tomato passata on the burner and add a good drizzle of extra virgin olive oil to it.
- Cover and turn up to low heat.
- Place the extra virgin olive oil and vegetable/canola oil in a small 1 ½ quart, high-sided skillet. This is enough to cover and fry each ball. (Note: If you only have larger pans, you may end up with flat meatball sides, and you will have to flip the balls and possibly injure them.) You may need more oil if you have large pans.
- Fry the balls in batches in 350-375 F oil for two to three minutes until golden brown.
- Using a slotted spoon, place the balls on paper towels to soak up the oil for three minutes, then carefully place the balls in the tomato passata.
- Once all the cheese and egg meatballs are in the tomato sauce, put on the lowest heat you have and simmer for an hour, turning gently every now and then before serving.
- Before serving, top with fresh chopped basil.
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