Abruzzese Pallotte

Ingredients for 4 persons:

• 
  For the pallotte:
  
  6 eggs; 360 g grated Pecorino Romano DOP; 120 g breadcrumbs; 2 tablespoons chopped parsley; 1 clove minced garlic; salt and pepper to taste; 1 pinch baking soda; plenty of peanut oil for frying.
  
• 
  For the tomato sauce:
  
  ½ chopped onion; 2 cloves garlic; 4 tablespoons olive oil; 1 l tomato puree; salt to taste; fresh basil to taste; 100 g yellow cherry tomatoes (optional, for decoration).
  
• 
  For the pecorino romano cream.
  
  : 50 g grated pecorino romano cheese; 100 ml water; 14 g cornstarch; black pepper.
  

Procedure:

For the pecorino romano cream: In a saucepan bring water to a boil, turn off the heat and slowly incorporate the cornstarch. Stir and allow to cool. Once cooled, take 75 g of the mixture, add pecorino Romano cheese and pepper, and blend until smooth.

For the scoops: In a bowl, beat eggs with pecorino Romano cheese, minced garlic, a pinch of baking soda, breadcrumbs, parsley, salt, and pepper. Then form into small balls.

In a frying pan, heat peanut oil over medium-high heat. FFry the balls in a frying pan until golden brown. Transfer them to paper towels to remove excess oil.

For the tomato sauce: In another pan, heat 4 tablespoons of olive oil with the garlic and chopped onion. Pour in the tomato puree, a pinch of salt, and cook for 15 minutes.

Add the scoops and cook for about 20-25 minutes. Add fresh basil and adjust salt.

Serve the pallotte hot with the tomato sauce, pecorino romano cream and yellow cherry tomatoes for decoration.

Wine pairing:

(Edited by Stefania Vinciguerra)

Cerasuolo d’Abruzzo Superiore Villa Gemma 2022 Masciarelli

Coral pink. Elegant and persuasive in tones of violets opening to mint, cherries, pomegranate, red currants and humus in the background. Balanced mouthfeel: fresh, savory, elegant and intensely fruity.

Production area:
In the municipalities of S. Martino and S. Marrucina, the Cave and Schiavone vineyards at 400 meters above sea level and with northeast, east and southeast exposure with medium-calcareous clay soil.

Grape varieties: 100% Montepulciano, Abruzzi pergola training system and simple Guyot. Planting density 8,000 plants per hectare with a yield per hectare of 80 q.li.

Harvest:
second and third decade of October.

Vinification:
destemming followed by contact with skins in the press at 4°C for 24 hours, then low-temperature fermentation and stationing on fine lees for 3 months until bottling, which takes place in February.

Serving temperature:
10-13° C.

Recommended pairings: fish soups and risottos, fish-based main courses, in sauce or grilled, and roasted or grilled white meats. It can also be paired with cured meats, white meats and medium-aged cheeses.