The ultimate fridge cleanout
We’ve all been there—you look in the fridge and realize the vibes are off. You’ve got random cheese heels and stale bread taking up space, and you don’t want to waste them. Culinary writer Rachel Roddy is here to save your kitchen game with pallotte cacio e ova, a traditional dish from the Molise and Abruzzo regions of Italy that is basically the OG of resourceful snacking.
Real talk: these cheese and bread balls are a total win. Roddy suggests using whatever cheese you have lying around. Whether it’s a bit of gorgonzola, some leftover cheddar, or that dry piece of pecorino you forgot about, it’s all going to work. The move is to grate 150g of mixed cheese, mix it with two eggs, a dash of nutmeg, and enough soft white breadcrumbs (anywhere from 80g to 120g) to get a soft, moldable dough.
The secret to the crunch
Don't sleep on the prep work. Once you’ve rolled your mixture into balls—aim for about 15g for marble-sized bites or 30g for ping-pong sizes—you absolutely need to let them chill in the fridge for at least an hour. Roddy explains that this thermal shock when they hit the hot oil is exactly how you get that crisp, golden shell while keeping the inside tender.
When you’re ready to fry, keep your oil around 180C. Roddy uses a blend of one-third olive oil for that elite flavor profile and two-thirds neutral oil like peanut or sunflower. Fry them until they’re deep golden, blot off the extra oil, and you’ve got a snack that lowkey slaps.
Why it matters
This recipe is a masterclass in low-waste cooking. It transforms forgotten leftovers into a main character-worthy appetizer that serves as a perfect pre-game snack or a light meal when paired with a side salad. Plus, it’s a reminder that sometimes the best meals come from not overthinking the ingredients and just going with the flow.
