Spaghetti alla chitarra con pallotte cacio e ova ( Cheese and Egg Croquettes)
Recipe by Chef Giovanni Pantalone. Head chef at Olimpo Agriturismo, Abruzzo Italy—
The uniqueness of hand made guitar spaghetti lies in its square shape, created using a tool called a chitarra (which means “guitar” in Italian). This gives the pasta a special texture that holds sauces well and delivers a satisfying bite.
Cheese and egg croquets (pallotte cacio e ova) are meatless meatballs made from eggs and cheese. After being fried, they’re simmered in tomato sauce, which enhances their flavor. They can be served as an appetizer or main course, or—as in this case—paired with homemade pasta.
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Spaghetti alla chitarra con pallotte cacio e ova ( Cheese and Egg Croquettes)
Recipe by Chef Giovanni Pantalone. Head chef at Olimpo Agriturismo, Abruzzo Italy—
The uniqueness of hand made guitar spaghetti lies in its square shape, created using a tool called a chitarra (which means “guitar” in Italian). This gives the pasta a special texture that holds sauces well and delivers a satisfying bite.
Cheese and egg croquets (pallotte cacio e ova) are meatless meatballs made from eggs and cheese. After being fried, they’re simmered in tomato sauce, which enhances their flavor. They can be served as an appetizer or main course, or—as in this case—paired with homemade pasta.
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| Servings |
| 4people |
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Ingredients
- 1pound spaghetti alla chitarra
- 6ounces grated pecorino and parmesan cheese
- 4ounces stale bread crumbs
- 2large eggs
- 1handful fresh parsley, chopped
- 3tablespoons extra virgin olive oil
- 1large garlic clove, peeled
- 7ounces tomato purée
- coarse sea salt and fresh black pepper
- fresh basil
Instructions
- Grate or crumble the stale bread into fine crumbs. In a bowl, mix the bread crumbs with the grated cheeses and chopped parsley. Add the eggs and knead into a dough.
- Shape the mixture into small balls about ½ inch in diameter and fry them in vegetable oil until golden.
- Bring a large pot of water to a boil to cook the spaghetti, salt heavily.
- In a pan, sauté the garlic in a bit of olive oil, then add the tomato purée and simmer for about 15 minutes.
- Cook the spaghetti in salted water until al dente, about 5 minutes, then drain and add it to the sauce. Add the cheese and egg croquets to the spaghetti and mix everything gently. Serve with a few fresh basil leaves on top, black pepper and a drizzle of olive oil.