Although the government’s Council of Economic Advisors confirms that food inflation rates have been cooling, the average household will spend about 6 percent more this year on food than last year, according to the latest estimates from the U.S. Bureau of Labor Statistics. So, it’s still an excellent time to tap into the powers of our best budget-friendly tips for healthy eating.
A trip to eastern Italy reinforces the idea of leaning into the concept of “cucina povera.” Translated from Italian, this means “the kitchen of the poor.” It’s a mindset believed to have originated among the country’s rural peasant populations. Cucina povera involves making the most of what you have—a concept that’s not only a winner for your budget but also a boon for the environment.
Stale Bread Replaces Meat and Reduces Food Waste
Nearly all of us have put this philosophy to use as part of our Thanksgiving menus. Bread stuffing is a perfect example of cucina povera; we use stale bread as the foundation for the casserole, which often includes aromatic vegetables, herbs, broth, and sometimes meat or seafood.
Bread pudding, panzanella, and ribollita are also savvy ways to salvage stale bread—and make it scrumptious. Beyond the bread makeover element, you might notice another commonality among all of those recipes: they all contain little to no meat. Since meat accounts for about one-third of our average food expenses, eating a little less meat can lead to even more savings (beyond those you’ll already score by creating less food waste).
Even if you don’t go fully vegetarian or vegan, replacing one meaty meal with one vegetarian recipe per week is enough to significantly decrease the environmental impact of your overall menu.
Another clever way to cut down on meat consumption and make the most of stale bread is with the meatless meatballs: pallotte cacio e uova. Discover how easy it is to make this vegetarian dinner idea no matter where you live.
Related: 4 Easy Ways to Cut Down on Food Waste from Your Own Kitchen
What Is Pallotte Cacio e Uova?
Pallotte cacio e uova, aka bread and cheese balls, are a staple in the Abruzzo region of Italy. Situated between the Adriatic Sea and the Apennine Mountains, this region is known for a climate where wine grapes and olives thrive—and a cuisine that leans into fresh vegetables, grains, and a mix of meat and seafood.
Frequently served as a snack or a light meal, pallotte cacio e uova was dreamed up during food shortages of World War II. After the war, the recipe remained a regional favorite because it’s relatively quick to make, budget-friendly, and a crowd-pleaser among farmers during or after a long day of work.
This was once strictly a home-cooked dish, but pallotte cacio e uova has become such a regional favorite that it’s available at many restaurants in Abruzzo.
The exact methods and ingredients for this humble recipe vary, but the process usually involves mixing breadcrumbs, egg, and Pecorino cheese into balls. Pan-fry those rounds, if desired (that step is optional), and then simmer them in a tangy, garlicky tomato sauce. As the bread balls hang out in the sauce, they plump up beautifully and soak up the flavor from the garden-fresh tomatoes and herbs.
Related: Our Best Classic Italian Dishes to Bring Home the Flavors of Italy
How to Make Pallotte Cacio e Uova
As you may have noticed, pallotte cacio e uova calls for all the components of classic meatballs, minus the ground beef, pork, or veal that typically star.
The key to the best pallotte cacio e uova, according to Mamma Laura from Pasetti Winery in Abruzzo, is to achieve the proper ratio of cheese to bread. You can play around with your own pallotte cacio e uova creations to find the ideal balance, but one part cheese to one part bread (in weight) yields nicely tender results.
Ingredients
- The 7 ounces (about 4 slices) stale bread, crusts removed
- ⅔ cup water or milk
- The 7 ounces (1 ¾ cups) grated Pecorino cheese
- The 4 large eggs
- The 2 garlic cloves, minced
- The 2 tablespoons chopped fresh parsley
- A pinch of salt
- ¼ cup vegetable oil or sunflower oil for frying
- The 3 cups store-bought or homemade marinara sauce (Ina Garten adores Rao’s.)
- Optional, for garnish: Extra grated Pecorino cheese, torn fresh basil
Directions
- Soak the bread in water or milk in a medium bowl for about five minutes or until soft. Using clean hands, remove the bread from the water, squeeze out the excess moisture, and transfer the soaked bread to another large bowl. Add cheese, eggs, garlic, parsley, and salt.
- Using clean hands or a spatula, combine the ingredients until they are distributed evenly. (Try not to overmix. Just like with meatballs, this can make the finished product tough.)
- Form this mixture into 1 to 2-inch balls (pallotte) and place them on a parchment paper-lined baking sheet. Transfer the pan to the refrigerator and allow the balls to chill for 30 minutes.
- In a deep skillet or cast-iron pan, heat the oil to 375°F. As that warms up, line a plate with paper towels. In a separate large skillet or Dutch oven over medium-low heat, add the marinara sauce.
- Working in batches, if necessary, not to overcrowd the pan, fry the pallotte in the oil, turning frequently, for one to two minutes or until golden brown.
- Using heat-safe tongs, a slotted spoon, or a spider strainer, transfer the pallotte from the oil to the prepared plate.
- After some of the oil has drained off, use tongs to gently place the pallotte in the simmering marinara sauce. Simmer for 15 to 20 minutes or until the pallotte are heated through.
- Serve immediately in shallow bowls with extra sauce, more grated Pecorino, and fresh basil, if desired.
Paired with a glass of light red wine and a chopped salad like Farro, Chickpeas, and Greens, a big bowl of pallotte cacio e uova can make for a supremely satisfying supper. This colorful feast will transport you to Italy. No matter where your table is located, when you dive into this humble, hearty, and healthy-ish recipe, you’ll feel like you’re living the rich life.