| Recipe from the Black Countess of Rigatoni with Meatballs Ingredients100 g minced veal100 g minced pork1 egg40 g grated pecorino cheese1 jar of tomato sauce 1 sprig of marjoram40 ml olive oil360 g rigatoni6 basil leaves, pepperPreparationIn a bowl mix the two types of meat, the egg, 20 g of pecorino cheese, a pinch of salt and pepper and a few leaves of chopped marjoram. Add a little breadcrumbs if the dough is too soft, then, with wet hands, shape the meatballs the size of a hazelnut. Lightly flour the meatballs by rolling them on a plate with a little flour on the bottom, then fry them in hot oil. When they are golden brown, drain them with a perforated spatula and let them dry on a sheet of absorbent paper. Let the tomato sauce simmer in a pan and add the meatballs. Leave to gain flavor over low heat for about ten minutes, then remove from the heat and add the chopped basil leaves. In the meantime, cook the rigatoni al dente, drain them and transfer them to a bowl. Dress them with the sauce and the meatballs, mix well and serve with other grated pecorino cheese. |
