Orecchiette baresi to meat patties
Instructions
For the meatballs: soak the chopped bread in milk; After about 15 minutes, finely chop the veal with the bread, then add crushed garlic, pepper, salt and parsley.
Chop and mix all.
Now prepare the meatballs the size of slightly less than that of a grape.
For the sauce: prepare a sauce with onion and tomatoes and cook for 15 minutes.
At this point you will be bringing the meatballs and let Cook for 15 minutes with lid on low heat then add Basil and Arugula, cut into very thin strips.
Cook for 2 minutes more.
Meanwhile you have drained orecchiette al dente cooked in salted water, will join the seasoning blending with plenty of grated dry ricotta.
Ingredients and dosing for 1 person
- 400 g of fresh pasta orecchiette baresi type
- 250 g of veal
- 150 g of dry bread
- Salt
- Pepper
- Nutmeg
- Parsley
- Garlic
- 1 glass of fresh milk
- 200 g of peeled tomatoes
- Basil
- Arugula salad
- 1 tablespoon of olive oil
- Onion
- Grated dry ricotta