Preparation: 20 minutes
Cooking time: 1 hour
Ingredients for 4 people:
- 300 g of orecchiette
- 600 g of tomato pulp
- 1 clove of garlic
- 150 g of minced meat
- 150 g of scamorza cheese
- 150 g of grated pecorino cheese
- 2 tablespoons of extra virgin olive oil
- 1 egg
- 1 tablespoon of chopped parsley
- Salt
Preparation:
Prepare small meatballs with a maximum diameter of 2 cm using the minced meat, 100 g of pecorino, parsley, egg, and salt.
In a saucepan, put the oil and the crushed garlic cloves. Add the tomato pulp and cook for 15 minutes, then remove the garlic.
Add the meatballs and cook for another 15 minutes, adjusting the salt to taste.
Separately, boil the orecchiette in plenty of salted water and drain them when they are al dente.
Pour the pasta into the saucepan with the sauce and add the diced scamorza and the remaining pecorino, mixing everything well.
Distribute the seasoned pasta into four terracotta small oven pans and bake at 180°C (356°F) for 20 minutes.
Serve the dish directly in the small oven pan after a few minutes.
Note:
The meatballs can also be fried before adding them to the sauce for a more flavorful but less light dish.