Cacio e Ova (Cheese and Eggs)

By Chef Assunta D’Ermes at Restaurant Osteria del Borgo in Molise.

Enjoy this traditional recipe on our tour in Molise or try it at home using only a few ingredients!

Ingredients for 4 people:

• 5 eggs
• 200 gr finely ground up breadcrumbs
• 600 gr grated mixed cheese (30% Pecorino – 70% Grana Padano or Parmigiano Reggiano)
• 1/2 cup + 4 Tbsp of EVOO 
• 1/2 tsp of finely chopped-up parsley
• 500 gr of diced tomatoes or tomato sauce
• 1 garlic clove
• 1/2 medium onion
• 1 celery stalk
• 1 carrot
• a few leaves of basil (if in season!)

Directions: 

• In a bowl mix the breadcrumbs, grated cheese and parsley together 
• Beat the eggs and mix them together with the above. Make balls from this mixture, adjusting the consistency as necessary – i.e. add another egg if too dry or more cheese if too moist
• In a frying pan heat 1/2 cup of EVOO at a high temperature and fry the hand-made balls. Then remove them onto a plate covered by an absorbent paper towel in orfer to drain off excess oil
• In a medium pot, use 4 Tbsp of EVOO to cook the garlic clove until it is golden-brown
• Remove the garlic and add chopped celery, onion and carrot
• Add the tomato saauce (or diced tomatoes) and cook this mixture until it is smooth
• Adjust with salt to your taste and add basil (if in season!)
• Add the hand-made balls and cook for 10 more minutes until they become soft and spongy

Buon appetito!