DEEP FRIED Parmigiano Reggiano & Bread Fritters (Pallotte Cacio e Ova)

This recipe comes from the kitchen of Chef Paola Martinenghi, based in a small village in the North of Italy, Vergiate. It's deep-fried goodness that is perfect for a snack for a crowd, party treats, or a decadent but easy appetizer! Want to learn more? Just video conference her into your kitchen for a private 1:1 cooking class!

Pallotte Cacio e Ova

Serves 4


1 Loaf of Stale of Italian Bread

4 Eggs

2-1/2 cups of Parmigiano Reggiano

Sunflower Oil (for frying)


Prepared Tomato Sauce


Soak loaf of stale bread in water. When fully soaked, remove from water and remove the crust. Squeeze out the excess water and place in a medium sized mixing bowl. Add 4 eggs and 2-1/2 cups of freshly grated Parmigiano Reggiano. Mix thoroughly and shape into medium sized balls. Meanwhile, add enough sunflower oil to a pan to be half full. Heat on medium heat. Once hot enough that a small piece of fritter dough "sizzles", carefully add your fritters (aka Pallotte Cacio e Ova) into the oil, being careful to not overcrowd. Occasionally flip until golden. Drain on a paper towel. Serve on top prepared tomato sauce and top with basil and extra Parmigiano Reggiano.


Parmigiano Reggiano Cooking Class

Video conference Chef Paola Martinenghi into your home. She'll teach you how to cook a traditional Italian meal, along with the beautiful production process of Parmigiano Reggiano, known as the King of Cheese - in a private cooking class.

Check out the Parmigiano Reggiano Cooking Class >

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