| Contessa Nera delle Penne recipe with artichokes and meatballsIngredients2 carrots1 lemon3 eggs150 g ground pork1 spoonful of grated pecorino cheese2 spoonfuls of cream6 spoonfuls of olive oil1 bunch of marjoram400 g of penne1/2 clove of garlic3 spoonfuls of farinasale, pepper PreparationWound the artichokes and cut them into small pieces, collecting them as you go in water acidulated with the juice of 1/2 lemon. Break the eggs in a cup and beat them lightly with a pinch of salt. In a bowl, collect the minced meat, grated pecorino cheese, chopped marjoram leaves together with garlic and a piece of lemon, salt, pepper and a couple of tablespoons of beaten egg. Mix well and also incorporate a little flour, enough to tie the compound. Make a dough out of the small meatballs by shaping them with wet hands, then dip them in flour and fry them in oil in a non-stick frying pan together with the drained and drained artichoke slices. Drain them and collect them on a sheet of absorbent paper. Squeeze the juice of 1/2 lemon and add it to the beaten eggs. After stirring well, add the cream as well and keep to one side. In the meantime, cook the pasta, drain it and pour it into a soup tureen. Add the meatballs to the artichokes and sprinkle with the egg mixture. Mix well and serve immediately. |
