For the Tomato Passata Sauce:
Pallotte Cacio e Uove Tomato Passata Sauce
Author: Pizza Today
Recipe type: sauce
- 1 number 10 can of whole peeled Pear or Plum tomatoes (I prefer Valoroso or San Marzano DOP)
- 1 quarter of a red onion with the root end still attached holding all the layers together.
- 3 large cloves garlic
- 1 large celery stalk cut in half
- Salt and pepper to taste
- Open the can and gently take out twenty large tomatoes making sure not to cut into them or break them open. The tomatoes should make approximately 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, the garlic cloves and celery stalk under the tomatoes.
- Cover and place on a high heat flame until just boiling.
- Gently stir the tomatoes and turn the heat to medium low.
- Simmer the covered sauce for one hour turning every ten minutes. The tomatoes will gently start falling apart and release the delicious tomato water inside each one.
- After the hour of slow cooking, pull the onion, celery and garlic cloves from the tomatoes and puree the tomatoes on high. The resulting sauce should be more hydrated than normal U.S. marinara and perfect for the Palotte Cacio e Ouvo.
- Season with salt and pepper. Reserve and keep in the same pot for cheese bread balls.
For the Cheese and Egg Meatball:
Pallotte Cacio e Uove Cheese and Egg Meatball
Author: Pizza Today
Recipe type: appetizer
- 3 Cups grated Pecorino Romano or Pecorino Tuscano
- 1.5 Cups grated Parmigiano Reggiano
- 1 large sliced Italian loaf of bread
- 4 large eggs
- Two teaspoons minced fresh parsley
- One large garlic clove minced fine, (approx. 1 teaspoon)
- Pinch of salt
- 1 cup flour for dusting
- Two Cups Extra Virgin Olive oil
- One cup canola or vegetable oil
- 4-5 leaves basil
- Cut the crust off the bread and cut the moist insides into small ¼ to ½ inch pieces.
- Mix the cheeses, eggs, parsley, garlic, and bread in a bowl and add the dash of salt.
- Squeeze the mix in your hands to incorporate well.
- Cover and place in the refrigerator for 10 minutes for the flavors to soak in.
- Pull from the refrigerator, re-knead, and make two-ounce balls by rolling in between both palms. Roll into the flour to dust and place on a plate or tray.
- Place the tomato passata on the burner and add a good rope of extra virgin olive oil to it.
- Cover and turn the heat to a low simmer.
- Place the extra virgin olive oil and vegetable/canola oil in a small 1 ½ Quart, high sided frying pan. This is enough to cover and fry each ball. (Note: If you have only larger frying pans you may end up with flat meatball sides and you will have to turn the balls and possibly injuring them.) You may need more oil if you have large frying 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 napkins to leach the oil for three minutes then gently place the balls into the tomato passata.
- When all the cheese and egg meatballs are in the tomato sauce, place on the lowest heat you have and simmer for one hour gently turning occasionally before serving.
- Before serving top with fresh chopped basil.