Italian Villages – “Pasta China” Recipe
Ingredients for Meatballs
- 17 1/2 oz mixed minced meat veal and pork
- 10 1/2 oz stale bread
- 1 clove garlic
- 1 egg
- Grated cheese
- Chopped parsley
- Salt
- Fry oil
Ingredients for tomato sauce
- 4 cups Tomato Purée
- 1 clove garlic
- 1 Calabrian chilli (of your choice)
- Basil
- Salt
- Evo oil
Ingredients for Pasta
- 14 oz pasta
- 3 boiled eggs
- 4 oz caciocavallo cheese
- Grated cheese
- Salt
Directions
To prepare the meatballs, put the stale bread in the milk for about 15 minutes and, in the meantime, combine the minced meat with the salt, grated cheese, minced garlic and parsley in a bowl. Mix the ingredients and add the squeezed bread and beaten egg. Combine everything and start forming your meatballs that you will fry in hot oil. To prepare the sauce, fry the garlic clove in a large pan with extra virgin olive oil and pour the tomato puree adding salt and, if you like, also the Calabrian chilli when the sauce begins to boil. Cook on low heat for about 20 minutes and at the end of cooking add the basil and the meatballs.
Meanwhile, cook the pasta in salted water. Drain it al dente and pour it into our lacquered aluminum container – Handles Line – together with the sauce and meatballs. Add the caciocavallo cheese, the grated cheese and the boiled eggs cut into slices. Bake for about 20 minutes at 356° F in a preheated oven. Serve the Pasta China only when it is covered with a light crust.
