Recently, my cousin, Carlo (on Granny Maddalena’s side), who lives in Italy, revisited the area of our ancestors in Abruzzo and sent me these photos of pallotte cacio e ova that he’d cooked for the first time. His mother used to make this dish and our shared nonni in Abruzzo would make it too in times past.
I admit I’ve never cooked cheese polpette instead of the usual meatballs. In Australia, Nanna Francesca always cooked the meat ones. (As a little girl, I hated plunging my hands into a bowl of cold mince mixed with egg, breadcrumbs and parsley that together we’d mould into egg shapes – I’m so happy now though that she made me do this with her!)
Abruzzo’s pallotte cacio e ova no doubt came about to use up leftover bits of cheese and stale bread in the cucina povera tradition. Fried, then simmered in tomato sauce, the pallotte swell and absorb the sauce flavour to taste surprisingly like ‘real’ meatballs. I might have to try it, I think! Thank you to Carlo, for sending me these wonderful photos and allowing me to share them. It’s so great to see the carrying on of heritage in handed-down recipes.
I’ve much admiration for how all of our ancestors created inventive and delicious dishes from humble ingredients and didn’t waste anything. Yes, this mostly came from living in poverty but it’s taught me that no matter how much we have, never to throw away food, to try to find some way to use leftovers. Scraps could feed animals and if there was food past its day, the nonni buried it to ‘go back into the earth’ as fertiliser.
In turn, this dish also reflects the land and what was available. Bread from milled grain or corn grown in the fields, eggs from household chickens or bartered, pecorino cheese due to Abruzzo’s many sheep flocks. Carlo said he decided to use parmigiano as well as pecorino, as the latter can be quite salty. This is fitting, I think, since he also has ancestry from Emilia Romagna. It seems it’s always there with us, this history of our ancestors, especially in food and I’m so pleased it continues. ❤️ Zoë xx
In recent weeks, I’ve had some unexpected serious health news with a bit of a cancer scare. It’s all happened quite swiftly and following numerous tests, I’ve had abdominal surgery, been in hospital and am now back at home in what I’m told will be a six-week recovery. I’m extremely relieved and grateful to say that it was caught in time, I am in the clear and recovering well so far.
Zoë Boccabella 