For tomato Passatas Sauce:
Ballotte Cacio E Uove Tomato Passata Sauce
Author: Pizza today
Write Recipient: sauce
- 1 number 10 can whole peeled pear or plum tomatoes (I prefer valoroso or san marzano dop)
- 1 quarter of a red onion with the root end, which is still attached, holds all layers together.
- 3 large garlic cloves
- 1 large celery stalk cut in half
- Salt and pepper to taste
- Open the can and gently take twenty large tomatoes Make sure not to cut them or break them open. The tomatoes should make about five cups. Some San Marzano tomatoes are smaller, so add more if necessary.
- Place the 5 cups of whole tomatoes in a three-to-four quart pot.
- Place the large part of onions, garlic cloves and celery stalk under the tomatoes.
- Cover and place on high heat flame until it’s just boiling.
- Stir the tomatoes gently and turn the heat to medium low.
- Sound The covered sauce for an hour turning every ten minutes. The tomatoes gently begin to fall apart and release the delicious tomato water inside each one.
- After the hour of slow cooking, draw onions, celery and garlic cloves from the tomatoes and puree the tomatoes on high. The resulting sauce should be more hydrated than normal American marinara and perfect for palotte cacio e ouvo.
- Season with salt and pepper. Reserves and hold in the same pot for cheese bread balls.
3.5.3251
For cheese and egg meat ball:
Pallotte cacio e uove cheese and egg meatball
Author: Pizza today
Write Recipient: starters
- 3 cups of gratéd pecorino romano or pecorino tuscano
- 1.5 cups torn among giano reggiano
- 1 large sliced ​​Italian bread of bread
- 4 large eggs
- Two teaspoons of chopped fresh parsley
- A large garlic fat mined fine, (about 1 tsp)
- Pinch salt
- 1 cup flour for dusting
- Two cups of extra virgin olive oil
- A cup of rapeseed or vegetable oil
- 4-5 leaves basil
- Cut the crust off the bread and cut the damp inside into small ¼ to ½ inch pieces.
- Mix cheeses, eggs, parsley, garlic and bread in a bowl and add the line of salt.
- Squeeze the mixture in your hand to incorporate well.
- Cover and place in the refrigerator for 10 minutes for the flavors to suck in.
- Pull from the fridge, knee again, and make two-school balls by rolling in between both palm trees. Roll into the flour to dust and place on a plate or tray.
- Place the tomato pass data on the burner and add a good rope with extra virgin olive oil to it.
- Cover and turn the heat into a low sim.
- Place the extra virgin olive oil and vegetable/rapeseed oil in small 1 ½ quarter, high -sided frying pan. This is enough to cover and fry each ball. (Note: If you only have larger frying pans, you can end up with flat meatball pages and you will need to turn the balls and possibly damage them.) You may need more oil if you have large frying pans.
- Fry the balls in batches in 350-375 f oil for two to three minutes until golden brown.
- Using a closed spoon, place the balls on paper napkins to wash out the oil for three minutes, place the balls gently in the tomato pass.
- When all the cheese and egg meat buns are in the tomato sauce, place on the longest heat you have, and let it be gently turned octally before serving.
- Before serving with fresh chopped basil.
3.5.3251