Pallotte Cace e Ove are traditional Abruzzese cheese-and-egg balls made with stale bread, Pecorino, Parmigiano, garlic, and parsley. They are fried until golden, then simmered briefly in a simple tomato sauce.
Do not add much salt to the bread mixture before tasting it, because Pecorino and Parmigiano are already salty. The mixture should be firm enough to hold its shape; add a little more bread crumb if it feels too soft. Traditional versions rely on bread, eggs, and cheese rather than meat.
Place the stale bread crumbs in a large bowl.
Add the milk gradually and let the bread soften for 10 minutes.
Squeeze out any excess milk so the bread remains moist but not wet.
Add the Pecorino, Parmigiano-Reggiano, five eggs, garlic, parsley, nutmeg, and black pepper.
Mix thoroughly until a firm, evenly combined mixture forms.
Cover and refrigerate the mixture for at least 1 hour.
Heat the olive oil in a saucepan over medium-low heat.
Add the onion, carrot, and celery and cook for 8 to 10 minutes, until softened.
Add the tomato passata and basil.
Season lightly with salt and simmer gently for 20 minutes.
Shape the chilled cheese mixture into balls weighing approximately 1½ ounces each, flattening them slightly.
Coat each ball first in flour, then in beaten egg, and finally in breadcrumbs.
Heat the frying oil to 350°F (175°C).
Fry the pallotte in small batches for 3 to 4 minutes, turning as needed, until evenly golden.
Transfer them to a paper towel-lined tray to drain.
Carefully place the fried pallotte into the tomato sauce.
Simmer gently for 8 to 10 minutes so they absorb some of the sauce without breaking apart.
Serve warm with tomato sauce spooned over the top.
