Cheese and Pepper Balls with Fondue

Name: Cheese and Pepper Balls with Fondue
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Stale bread 3 ½ cups; Pecorino Romano PDO cheese 7 oz; Eggs 3; Milk 0.6 cup; Parsley (to chop) to taste; Salt to taste; Black pepper to taste; Fresh liquid cream 0.8 cup; Pecorino Romano PDO cheese 3.5 oz; Black pepper to taste; Peanut seed oil 4 ¼ cups

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 4
Cost: Low
Note + soaking time for stale bread (10 min.)

PRESENTATION

Recipe by
Sebastian Fitarau

Alright, so here's the deal: this dish takes a really fun twist on old-school Italian snacks by mixing together two big favorites. We're talking Abruzzo’s cheesy, tender pallotte cacio e ova and that bold, peppery taste from Rome’s classic cacio e pepe pasta. Cacio e pepe pallotte? Seriously good. They bring a fresh spin to the table—those crispy little cheese and egg balls packed with sharp Pecorino Romano and a nice kick of black pepper.

Folks from Abruzzo usually serve these as a traditional Italian appetizer, perfect for sharing with friends while you hang out with some drinks before dinner. And you know what? What really makes these special is how they soak up that rich, creamy cheese fonduta—so good. It lets you taste all the strong, salty notes of Italian cheese traditions in one bite.

You'll notice that the mix of golden fried outside and soft, cheesy inside keeps people reaching for more. Every. Single. Time. This dish captures the spirit of Italian creativity, playing with beloved cacio e pepe flavors in all sorts of appetizers—like grissini, croquettes, or even gyoza stuffed with that Pecorino and pepper blend.

With cacio e pepe pallotte, you get a snack that's both super familiar and totally new. The cheese fondue recipe here is about that strong, tangy punch from Pecorino Romano. It melts into a smooth dip that's fun and a little fancy.

Even though the balls are fried, they're still moist and light inside, so you don't get weighed down before the main meal. To be honest, this kind of food really shows how Italian comfort food can be simple but loaded with flavor.

Whether you’re into easy Italian recipes or just want a reason to try something different with friends, Italian cheese balls like these have a way of turning any get-together into a little celebration. People from Abruzzo and Lazio? They love their cheeses. And this dish is basically a shout-out to all the good stuff from that part of Italy. Plus, it’s a perfect way to bring a taste of Central Italy to your table, capturing the heart of the region’s culinary pride. For sure.

INGREDIENTS

For about 20 balls: Stale bread 3 ½ cups (250 g); Pecorino Romano PDO cheese 7 oz (200 g); Eggs 3; Milk 0.6 cup (150 g); Parsley to taste - (to chop); Salt to taste; Black pepper to taste

For the fondue: Fresh liquid cream 0.8 cup (200 g); Pecorino Romano PDO cheese 3.5 oz (100 g); Black pepper to taste

For frying: Peanut seed oil 4 ¼ cups (1 l)

Preparation

How to prepare Cheese and Pepper Balls with Fondue

To prepare the cheese and pepper balls with fondue, first coarsely chop the stale bread 1, transfer it to a bowl, and drizzle with milk 2. Let it soak for 10 minutes until the bread has softened. Squeeze it well to remove excess milk 3 and set aside.

In a bowl, place the Pecorino Romano DOP, add the eggs 4, the bread 5, and the chopped parsley 6.

Season with salt and pepper 7. Mix 8 until you get a homogeneous mixture 9. If it turns out too soft, you can add some breadcrumbs.

With slightly damp hands, form balls about 1.5-2 inches in diameter 10 and place them on a tray 11. Heat the seed oil to 340°F and fry a few balls at a time, so as not to lower the oil temperature too much 12.

When they are crispy and golden, drain them 13 and place them on paper towels to remove excess oil 14. At this point, focus on preparing the fondue: pour the cream into a saucepan and heat over low heat, without bringing it to a boil 15.

Turn off the heat, add the grated Pecorino Romano 16, and stir continuously until you get a smooth and homogeneous cream. If it is too thick, you can add a little fresh cream. Pepper 17 and stir again 18.

Place the balls on a serving plate and serve them with the fondue on the side 19. Finish with chopped parsley 20 and another grind of black pepper. Your cheese and pepper balls with fondue are ready to be enjoyed 21!

Storage

It is recommended to consume the cheese and pepper balls with fondue freshly made; if necessary, you can store them in the refrigerator for 2 days in an airtight container.