Fusilli and Orecchiette with Meatballs

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INGREDIENTS for 0 people
  • 7 oz orecchiette
  • 7 oz fusilli
  • 3 ½ oz Pecorino cheese
  • 7 oz Scamorza cheese
  • 7 oz ground meat
  • 1 egg
  • 2 ½ oz crustless white bread
  • grated Parmigiano Reggiano cheese
  • tomato sauce
  • oil
  • salt
  • basil
Preparation

Cook the “orecchiette” and “fusilli” separately in salted water, and drain when “al dente”. Dress together, initially with cheese, and immediately afterwards with a part of the tomato sauce and some torn basil. In earthenware dishes arrange, alternating, a layer of pasta with one of meatballs and Scamorza, sauce and cheese. Sprinkle each dish with sauce and Pecorino. Decorate each dish with a basil leaf. Bake at 325°F for 20 minutes or so.

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