–320 g penne
– 350 g tomatoes
– 300 g minced veal
– 1 scamorza
– 70 g of ground beef
– 70 g fat ham
– 40 g of tomato paste
– 70 g butter
– 4 eggs
– 4 tablespoons grated pecorino cheese
– White wine, beef broth
– Salt and pepper
How to make the Penne campane con polpettine di carne:
Chop the ham fat, put it in a saucepan and fry foul with 10 g of butter for a few minutes. Add beef, sauté until the leak has taken on color, then add salt and pepper and deglaze with white wine. Wash tomatoes, boil them in water, peel them, take out all the seeds and cut into pieces.
Pour the tomatoes into the saucepan and keep, then cook over low heat for 1 / 2 hour. Ask a veal dish, combine 1 tablespoon cheese and 2 eggs; amalgam to obtain a homogeneous mixture, from which many derive little more balls’ of a large hazelnut. You can melt 30g butter in a pan and cook them in it. Ask the remaining 2 eggs in a saucepan with cold water and cook for 7 minutes flaws, which could be the start boiling.
Switch to cold water and shell the eggs. Bring to the boil salted water and cook the ziti al dente Neapolitans.
Cut the mozzarella into small pieces and chop the boiled eggs. Grease a baking sheet, place a layer of pasta with ragu cover it with a few pieces of mozzarella, some meatballs, a little chopped boiled eggs and sprinkle with the cheese.
Cover with a layer of pasta and continue to use all the ingredients. Bake at 180 for 20 minutes
Regional recipe from Campania