Orecchiette con polpette | RICETTA ORIGINALE

Orecchiette with Meatball Sauce My grandmother used to make them this way, and so did my mother. These traditions are passed down and never forgotten. For me, a first course with orecchiette and meatball sauce is unparalleled! Ingredients: For the orecchiette 150 g semolina Water as needed For the meatballs 450 g mixed minced meat 1 egg Salt Pepper 35 g Parmesan cheese For frying Sunflower oil For the sauce Garlic Oil Salt 1 liter tomato puree Method: Start with the pasta dough on the work surface, add the semolina, and gradually add the water. Prepare the dough, let it rest for half an hour, and then shape your orecchiette into strips. Then, using a knife, drag the piece of pasta onto the cutting board, turning it over your finger to create your orecchiette. Let them dry on a plate sprinkled with ground semolina. Meanwhile, prepare the meatballs. In a bowl, combine the ground pasta, eggs, Parmesan cheese, salt, and pepper. Mix everything together and shape the meatballs with your hands. Fry in hot sunflower oil for 23 minutes until golden brown. All that's left to do is dip them in a sauce made by sautéing oil and garlic, pureed, and flavored with basil. At this point, add the orecchiette to the sauce and, to finish, add a generous sprinkling of grated ricotta cheese. Like and follow if you want to see more recipes. Follow my channel! I'll be waiting for your next videos!