First make the tomato sauce: brown the garlic clove in olive oil, then remove the garlic, add the tomato puree and basil, salt and cook for at least 15-20 minutes on a low flame .
While the sauce is cooking, start with the preparation of the pallotte cacio e uova: mince together the other half of the garlic, parsley and cheese (or you can finely chop the garlic and parsley with a knife and then season the cheese, the choice is yours) .
Put the eggs in a bowl, beat them lightly with salt and pepper, then add the seasoned cheese.
Start stirring, then add the breadcrumbs, a little at a time: you will have to obtain a compact but soft mixture, the right consistency to be worked with just damp hands without splitting (because too dry) or discarding (because it is too soft) .
With wet hands, form the pallotte, gradually placing them on a tray.
Then heat the seed oil in a frying pan and start cooking, a few pallets at a time so that the temperature of the oil does not drop too much and that the pallets are not in contact with each other, risking to join or break. I used 2 different cooking pans to speed things up.
Gently turn the pallotte occasionally, so as to obtain a uniform golden brown.
As soon as they are ready, drain the pallotte on absorbent paper. They are already cooked, so if you want you can taste them already, but I assure you that after the final passage in the sauce they will be even better!
Bring the sauce to a boil, then lower the pallotte and cook for about 20 minutes, so that they absorb the sauce and are flavored.
The cheese and eggs pallotte are ready: serve and serve immediately, hot!
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