A good dish of fresh pasta like these troccoli with sauce and meatballs is inviting and always turns out well. It is also a complete and nutritious dish.
In Apulia, there are several ways to cook this typical pasta with vegetables and legumes, but with sauce and caciocavallo cheese, which I have replaced with parmesan here, I believe it is the best you can desire.
Despite my variant due to the lack of ingredients, I am still satisfied.
If I finally manage to find caciocavallo cheese, I will make them again.
- Difficulty: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz Troccoli
- 7 oz Beef (ground)
- Eggs (1)
- to taste Grana Padano DOP (grated)
- 2 tbsps Breadcrumbs
- 1 clove Garlic
- Onions (1)
- to taste Extra virgin olive oil
- to taste Salt
- to taste Parsley
- 2 cups Tomato passata
Tools
- Pan
- Pot
- Bowl
First, sauté the onion in a little extra virgin olive oil in a pot and add the tomato passata, salt, and parsley.
In a bowl, beat the egg and add the ground meat, a bit of parmesan cheese, breadcrumbs, finely chopped garlic, parsley, and a little salt.
Mix together and form round-shaped meatballs from the obtained mixture.
The sauce needs to cook for at least thirty minutes.
Meanwhile, boil the troccoli until al dente in a pot of plenty of salted water for six to seven minutes from boiling.
Drain and season with the flavorful sauce and some grated parmesan. Eat the good meatballs as a second course.
The feeling of satiety after eating this complete first course will last for a while :).
Troccoli with Sauce and Meatballs traditional Apulian Recipe
The original recipe for troccoli with sauce and meatballs therefore involves the use of caciocavallo cheese, which we use a lot. Excuse my replacement with parmesan cheese, as it is not always easy to find.
Finally, homemade troccoli with remilled flour and semolina are definitely preferable to those purchased in supermarkets already packaged.
Note well: The troccolo used to make the pasta is a wooden or brass rolling pin with teeth that, when pressed on the thin rolled out dough, forms the characteristic pasta similar to thick spaghetti.
Come check out my Pinterest board THE CHEF WHO RECOVERS
