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Ingredients 4 medium eggs
Directions To make the breadcrumbs
Notes Apparently in many towns "cace e ova" (cheese and egg rolls) were made only with cheese and eggs. Such was the case in the town of Castelmauro, Molise, according to my mother's neighbor, Pina. However, I suspect in poorer households the mixture was thickened with breadcrumbs to save on cheese. Personally, this cheese-egg-and-bread mixture is superior to that made exclusively with cheese and eggs. The "cace e ova" seen in the photo attached to this entry were made by my mother with cheese, eggs and breadcrumbs. I found the resulting cheese rolls to be surprisingly delicious. I say surprising because my mother had never made them in Canada after all these years here. Actually, she had never made them in Italy either. Her parents did not own sheep, so they did not have enough cheese to make "cace e ova" when she was growing up. She learned how to make the traditional "cace e ova" from her mother-in-law after she got married. Her in-laws owned lots of sheep. The odd thing is that she never made this dish in Canada even though she could afford to do so. As previously noted, my mother, like many other first-generation Italians, forever use "Parmigiano Reggiano" in all their recipes. I suspect the reason for this is because this cheese is quite exquisite. First-generation Italians don't have much nostalgia for the foods they grew up on. At least my mother doesn't. That's too bad as many of the foods they did make (and no longer make) are good enough to serve to guests, picky guests at that. Photo: Mary Melfi. |