Recipe: Polpetinne Cacio E Uova

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Polpetinne Cacio E Uova
(Cheese and egg dumplings)
AbruzzoCibus.com

  • 6 eggs
  • 200 grs of old bread (white part only – hand grated)
  • 600 grs grated of mixed parmesan and pecorino cheese
  • chopped parsley
  • salt & pepper
  • garlic

Mix the above ingredients together in a bowl until fully blended. Form by hand into compact ovals or round. Sautee the balls with olive oil and when a little brown, add tomato sauce.

SAUCE

  •  olive oil
  • 1 medium brown onion, sliced
  • 2 medium bell peppers, red and yellow, cut into strips
  • 2 cloves of garlic, minced
  • chopped tomatoes
  • salt & pepper
  • bay leaf
  • rosemary

In the olive oil, sauté the onion, garlic and bell pepper until soft.

Add the tomatoes and salt and pepper.

Simmer 3/4 hour until the oil shows on the top of the sauce.

Add some WATER if dry and bring to a boil.

Drop in the dumplings. Cook and turn gently. They are finished when they are spongy.

Makes 8-9 DUMPLINGS

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