- 1Lb PGI Gragnano Millerighe
- 1Lb tomato puree
- 1Lb ricotta cheese
- 0,10Lb Parmigiano Reggiano
- 0,77Lb smoked provola cheese
- 1 garlic clove
- 2 tbs evoo
- Basil to taste
- Salt and black pepper to taste
- 0,77Lb minced beef
- 1 egg
- 0,15Lb stale bread, soaked and squeezed
- Salt and pepper to taste
Directions
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!