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
- Combine the ingredients and shape the meatballs; fry them and put them aside.
- Brown the garlic into a saucepan, then remove it, pour the tomato puree and cook over medium heat, adding some basil.
- Blend the ricotta cheese together with provola cheese cut into cubes and Parmigiano Reggiano into a bowl, add salt and pepper.
- Cook Millerighe into salted water and drain very al dente. Quickly put the pasta under cold water to stop the cooking and fill it with the mixture and meatballs.
- Pour a ladle of tomato on a casserole, then place the pasta on it upright. Cover with tomato and Parmigiano Reggiano and bake at 180 °C for about 30 minutes. Leave it to rest for a few minutes, then plate.