Pallotte cacio e uova - the light version

Pallotte cacio e uova (literally cheese and egg balls) are one of those dishes that are truly wonderful, simple and tasty until you actually start reading the recipe and discover that they are made of monstrous amounts of hard cured cheese (3 types of them, usually) and an alarming number of eggs. You might be made of a stronger stuff, but my mind sort of goes “yickes!” and goes into hiding.

But, as previously mentioned, they are tasty and simple to make so, after a good deal of hide and seek, I managed to coax my mind into fomenting a lighter version of the dish, a riff on gnuddi (herb and ricotta gnocchi). I also opted for the version of the Pallotte that are poached in tomato sauce rather than fried and then smothered in sauce (as is done in Abruzzo, I believe).

My riff goes like this: ( Read more... )