Ingredients for 4 people
- 380g PGI Gragnano Millerighe
- 600g tomato puree
- 350g ricotta cheese
- 30g Parmigiano Reggiano
- 350g smoked provola cheese
- 1 garlic clove
- 2 tbs evoo
- Basil to taste
- Salt and black pepper to taste
- 250g minced beef
- 1 egg
- 70g stale bread, soaked and squeezed
- Salt and pepper to taste
Preparation
- Let's prepare a delicious dish! To make this recipe, we start by working together the ground beef, the bread - first soaked and squeezed - the egg, salt and pepper and form our meatballs. After that, fry the meatballs in very hot seed oil and set them aside.
- In a saucepan, we begin to brown the garlic in the oil, then we remove it once it is golden brown and pour the puree. Cook over medium heat adding a few basil leaves to revive the flavour.
- In a bowl, mix ricotta, parmesan and diced provola. Season with salt and pepper and mix well, being careful not to melt the ricotta too much.
- Cook the pasta in salted water to obtain an al dente consistency. Let's drip the pasta and, to stop cooking, we pass it under cold water.
- In a baking tray, stuff the pasta vertically with the ricotta and meatball mixture after pouring a ladleful of tomato puree on the bottom of a baking tray. Cover with tomatoes and parmesan and bake at 180°C for about 30 minutes.
- Once ready, let it rest for a few minutes before plating and serving. Enjoy your meal!
