Timballo di Rigatoni
Ingredients:
Rigatoni Martinetti: 360 g
Ground meat: 250 g
Milk: 500 ml
Butter: 50 g
Flour: 50 g
Sliced bread (crust removed): 2 slices
Egg: 1
Tomato purée: 500 g
Fondo Gionino Extra Virgin Olive Oil: 4 tablespoons
Parmesan cheese: 3 tablespoons
Fior di latte (fresh mozzarella): 100 g
Basil: 1 bunch
Nutmeg: 1 (whole, or use a pinch of ground nutmeg)
Salt and pepper: to taste
Ground meat: 250 g
Milk: 500 ml
Butter: 50 g
Flour: 50 g
Sliced bread (crust removed): 2 slices
Egg: 1
Tomato purée: 500 g
Fondo Gionino Extra Virgin Olive Oil: 4 tablespoons
Parmesan cheese: 3 tablespoons
Fior di latte (fresh mozzarella): 100 g
Basil: 1 bunch
Nutmeg: 1 (whole, or use a pinch of ground nutmeg)
Salt and pepper: to taste
Instruction:
Step 1
Prepare the Meatballs:
Combine ground meat, egg, and bread (with the crust removed and softened in a little milk).
Season with salt and pepper, and mix until firm.
Form small meatballs.
Step 2
Cook the Meatballs:
Brown the meatballs in Fondo Gionino Extra Virgin Olive Oil.
Add the tomato purée and basil (washed and dried).
Cook everything for about 10 minutes.
Step 3
Make the Béchamel Sauce:
Melt butter in a pan.
Add flour and stir well to combine.
Gradually pour in the remaining milk, add nutmeg, and bring to a boil.
Turn off the heat and let it cool.
Step 4
Prepare the Pasta:
Boil Rigatoni Martinetti in salted water until al dente.
Drain and toss with the sauce (after removing the basil) and béchamel sauce, mixing everything well.
Step 5
Assemble and Bake:
Transfer the pasta into a baking dish.
Bake in a preheated oven at 180°C (350°F) for about 20 minutes.
Add diced mozzarella and grated parmesan, then allow it to gratinate until lightly golden.
Step 6
After you've mixed the rigatoni with the sauce and béchamel, you could line the baking dish with thin slices of eggplant (grilled or fried) or pastry before adding the pasta mixture. This would create the layered effect mentioned in the description, making the dish more traditional and visually impressive.
Serve hot and enjoy!
Prepare the Meatballs:
Combine ground meat, egg, and bread (with the crust removed and softened in a little milk).
Season with salt and pepper, and mix until firm.
Form small meatballs.
Step 2
Cook the Meatballs:
Brown the meatballs in Fondo Gionino Extra Virgin Olive Oil.
Add the tomato purée and basil (washed and dried).
Cook everything for about 10 minutes.
Step 3
Make the Béchamel Sauce:
Melt butter in a pan.
Add flour and stir well to combine.
Gradually pour in the remaining milk, add nutmeg, and bring to a boil.
Turn off the heat and let it cool.
Step 4
Prepare the Pasta:
Boil Rigatoni Martinetti in salted water until al dente.
Drain and toss with the sauce (after removing the basil) and béchamel sauce, mixing everything well.
Step 5
Assemble and Bake:
Transfer the pasta into a baking dish.
Bake in a preheated oven at 180°C (350°F) for about 20 minutes.
Add diced mozzarella and grated parmesan, then allow it to gratinate until lightly golden.
Step 6
After you've mixed the rigatoni with the sauce and béchamel, you could line the baking dish with thin slices of eggplant (grilled or fried) or pastry before adding the pasta mixture. This would create the layered effect mentioned in the description, making the dish more traditional and visually impressive.
Serve hot and enjoy!
Buon appetito!