Lasagna/Pasta baked with meat balls and eggs
Instructions
In a bowl place the chopped meat, add 80 g of grated pecorino cheese, eggs, salt and pepper. With a wooden spoon mix the ingredients thoroughly with your hands and form balls the size of a chickpea.
Fry the Meatballs in a pan with hot oil until browned; Finally appoggiatele and drain on absorbent paper towels. Boil lasagna in boiling salted water until al dente, drain and stendetele on the towel wet with water. Wet the bottom of a baking pan of terra cotta with hot tomato sauce, roll out a layer of lasagna, tomato sauce, some Patty, slices of hard boiled egg, provola nuts and grated pecorino cheese. Continue until the exhaustion of all ingredients.
Ultimate with a sprinkling of pecorino cheese and pass the Pan in the oven already warm to grill for about half an hour. Serve hot, directly into the baking pan.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 400 g minced pork
- 200 g grated pecorino cheese
- 2 eggs
- salt and white pepper
- 1 cl of olive oil
- 500 g of fresh egg noodles (lasagna)
- 500 grams of tomato sauce
- 4 hard-boiled eggs cut in thick slices
- 200 g fresh chopped nuts provola