Directions for the meatballs. Cut the scamorza into small cubes. Dip the bread in milk or water squeeze out most of the liquid and then mix it into the egg mixture once the ingredients are thoroughly combined add the meat and mix thoroughly by hand. For the pasta al forno. Add half of the pasta then the fresh basil torn by hand the rest of the salame all of the meatballs the hard boiled egg slices dollops of ricotta the mozzarella cubes then a layer of parmigiano reggiano cheese.

Fry in batches if you need to. Mix the grated onion 1 crushed garlic clove mince breadcrumbs milk parmesan and parsley in a large bowl. The final assembling season the pennette with the tomato sauce and meatballs then take a 26x20 cm baking dish and pour half of the seasoned pasta. In a large bowl mix together the dry ingredients salt pepper parmigiano parsley and garlic and then add the beaten eggs. Add half of the bechamel sliced boiled eggs scamorza cubes and grated parmesan.

In a 9x13 inch pan 23x33 cm place a little sauce at the bottom of the dish to lightly coat. In a small bowl add the fresh breadcrumbs and mix them with the milk. Boil the pasta in salted water and drain when it is about 2 3 of the cooking time very much al dente. For the meatballs pasta al forno. Add the salt pepper red wine thyme oregano and parsley and cook simmering gently while you prepare the meatballs.

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Pre heat oven to 180c 350f gas 4 butter an ovenproof dish approximately 26 x 18 x 7 cm. In a saucepan ideally non stick melt the butter over low medium heat then add the flour using a small whisk to incorporate it into the melted butter. Add the garlic and gently saute being careful not to burn about 2 minutes. Set aside for just a few. Heat 2 tbsp olive oil in a deep frying pan and fry the meatballs for 6 8 mins until golden brown all over.

Combine the 11 2 cups parmigiano reggiano onion parsley eggs garlic ground red pepper flakes salt and pepper in a large bowl and stir to thoroughly combine. Pour in the tomatoes and stir to combine. In a large bowl add the parmigiano parsley egg garlic the breadcrumb mixture a pinch of salt and 1 2 teaspoon. Serve the meatballs with the pasta perfect with a nice crisp salad. Put the day old bread in a small bowl pour in the milk and set aside to soak the bread for about 5 minutes.

Meanwhile cook the spaghetti according to the packet instructions then drain and toss with some extra virgin olive oil and the rest of the parsley. Add sauce to a 9 by 13 inch baking dish along with the. Heat a medium frying pan with oil and fry each meatball to a golden brown color. Bake in the oven for 15 to 20 minutes or until golden and bubbling. Preheat the oven to 350 degrees f.

In a large heavy bottomed pot add the. In a large heavy bottomed pot add the. Meanwhile cook the spaghetti according to the packet instructions then drain and toss with some extra virgin olive oil and the rest of the parsley. Combine the 11 2 cups parmigiano reggiano onion parsley eggs garlic ground red pepper flakes salt and pepper in a large bowl and stir to thoroughly combine. Pre heat oven to 180c 350f gas 4 butter an ovenproof dish approximately 26 x 18 x 7 cm.

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Preheat the oven to 350 degrees f. In a 9x13 inch pan 23x33 cm place a little sauce at the bottom of the dish to lightly coat. Fry in batches if you need to. Directions for the meatballs.