Guiseppina and Iole’s Pallotte

We spent a winter day in Trivento with longtime friends Giuseppina and Iole in Molise. They made two dishes for us, but one of Molise’s most beloved ones is pallotte. They’re so moreish, and can be eaten alone as a main meal or with other things. The one problem? You can’t stop at one….

Ingredients

For the pallotte
1 kg grated cheese, mixed (e.g.)
- Pamigo canestrato (cow’s milk)
- Rigatino (Lapi Rigato, cow’s milk)
- Cow’s milk caciotta, aged about 20 day
250–300g breadcrumbs

For the tomato sauce

4–5 tablespoons extra virgin olive oil
150 g fresh pancetta, chopped
1⁄2 onion, finely chopped
1.5–2 litres tomato passata

Method

Prepare the pallotte mixture. In a very large bowl, combine the grated cheeses and breadcrumbs. Add 10 eggs and mix well by hand. Add 3 more eggs, mixing again. Add the 14th egg and knead until the mixture is compact and uniform.
Shape the pallotte: With lightly damp hands, form round balls, about the size of a small orange. Keep them uniform so they cook evenly.
Make the tomato sauce: In a very large pot, heat the olive oil over medium heat. Add the pancetta and let it gently release its fat. Add the 1⁄2 onion and cook until soft and translucent. Pour in the tomato passata. Add enough water to make the sauce very liquid — thinner than a normal tomato sauce.
Cook the pallote by gently placing into the cold or just-warm sauce. Bring slowly to a gentle simmer. Cover the pot and cook for 30 minutes without stirring.