Giro d'EATalia 2024 | The pallotte cacio e ova recipe - Video Dailymotion

Giro d'Italia

‍♀️ Si va in Abruzzo con il Giro d'Italia 2024: è tempo della ricetta delle pallotte cacio e ova!   Immergiti in corsa con le nostre Playlist: ✅ Strade Bianche Crédit Agricole 2024 ✅ Tirreno Adriatico Crédit Agricole 2024 ✅ Milano-Torino presented by Crédit Agricole 2024 ✅ Milano-Sanremo presented by Crédit Agricole 2024 ✅ Il Giro d’Abruzzo Crédit Agricole ✅ Giro d’Italia ✅ Giro Next Gen 2024 ✅ Giro d'Italia Women ✅ GranPiemonte presented by Crédit Agricole 2024 ✅ Il Lombardia presented by Crédit Agricole 2024  Segui I nostri canali per non perderti alcuna notizia su  Giro d’Italia 2024  e interagisci con altri appassionati di ciclismo:   Facebook: https://www.facebook.com/giroditalia  Twitter: https://twitter.com/giroditalia  Instagram: https://www.instagram.com/giroditalia/  Goditi la magia del grande ciclismo  https://www.giroditalia.it/  Per la licenza dei contenuti video clicca qui: https://imgvideoarchive.com/client/rcs_italian_cycling_archive

Transcript

00:00 Today we are at stage number 8 and we dedicate it to a fantastic region that is Abruzzo.

00:05 Incredible dish, "pallotte cacio e ova".

00:08 Italy is the country in the world with the highest number of agri-food products of protected origin.

00:13 Each region is rich in gastronomic excellences.

00:16 And we, following the path of the Giro d'Italia, let's discover them together, recipe after recipe.

00:21 Let's start with the dough of our meatballs.

00:25 We have our mollica of stiff bread.

00:27 Let's pour it into our bowl.

00:29 We have our 3 beaten eggs that we are going to always insert into our bowl.

00:34 Pecorino, obviously Abruzzese.

00:36 And we add a little Parmesan to go and turn off the very strong scent of pecorino.

00:43 A pinch of salt.

00:45 Chopped parsley.

00:47 Plenty because you have to feel it.

00:49 So let's go and knead.

00:51 Our dough now needs to rest for at least 30-40 minutes in the refrigerator.

00:55 And in the meantime, let's put on a nice tomato sauce.

00:59 Our tomato sauce that we have prepared is going perfectly.

01:03 30-40 minutes of cooking so that it becomes nice and sweet.

01:07 And we're done.

01:08 Our dough has rested, let's form our meatballs.

01:12 Let's form balls of this size and pass them in the flour.

01:16 Now let's cook them.

01:20 So, meatballs first above here, so as not to make it splatter too much.

01:24 And down in our nice hot oil.

01:27 It is essential that they do not stick to the bottom, so for the first part of frying I control them very well.

01:32 After that they will rise and we can leave them alone.

01:35 This is the degree of cooking we are looking for.

01:39 Don't be afraid of cooking because once they go to the center, they are perfect.

01:44 They will finish cooking in the tomato sauce.

01:46 A pinch of salt to finish because we put little in the dough.

01:50 And we immediately insert them in our tomato sauce.

01:54 And we finish cooking 5-6 minutes and we are ready for plating.

02:00 We are ready to plate, so our beautiful balls here with the tomato.

02:05 Look how spectacular.

02:07 I recommend also plenty with the sauce because they go to season the whole inside, which is basically bread and cheese.

02:13 Bread and cacio.

02:15 A nice dusting of pecorino in finish.

02:18 And of course, some fresh basil that we put in our tomato sauce.

02:23 So some leaves here and there.

02:25 This is our dish for the number 8 stage, the Caciova balls.

02:28 We are in Abruzzo, I just have to wish you a good appetite.

02:31 (music)

02:36 (music)

02:41 (music)

Giro d'EATalia 2024 | The pallotte cacio e ova recipe

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