This meal, called in dialect “pallotte cac’ e ove” in red sauce is a typical meal from Abruzzo, probably one of the most famous. Farmers invented it when, during the world war, there were no meat. In fact, they are little balls made with really simple ingredients: bread, cheese (cacio cheese) and eggs. A main course hot and quick but really filling. It can be enjoyed also as starter in small doses. After its use, if there is anything left, we recommend to refrigerate it and consume within few days.
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