Orecchiette Della Massaia Recipe

Inspired by Cafe Silvium

Time1h

Serves4

Baked orecchiette with miniature meat balls and mozzarella, in a tomato sauce

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Ingredients

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Main Ingredients

10.6 oz (300 g) orecchiette pasta

8.82 oz (250 g) Ground beef

1 3/4 oz (50 g) Breadcrumbs

1 pcs Egg

2 tsp Garlic, minced

7.05 oz (200 g) Mozzarella cheese, diced

14 1/8 oz (400 g) Canned crushed tomatoes

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

1 tbs Fresh basil, chopped

1 3/4 oz (50 g) Parmesan cheese, grated

Method

Cooking Instructions

Prepare the Meatballs

In a bowl, combine ground beef, breadcrumbs, minced garlic, egg, salt, and pepper. Mix well and form small meatballs about 1 inch in diameter.

Cook the Pasta

In a large pot, bring salted water to a boil. Add orecchiette and cook according to package instructions until al dente. Drain and set aside.

Brown the Meatballs

In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove from the skillet and set aside.

Prepare the Sauce

In the same skillet, add the canned crushed tomatoes and bring to a simmer. Season with salt, pepper, and chopped basil. Cook for about 5 minutes.

Combine Ingredients

In a large baking dish, combine the cooked orecchiette, meatballs, and tomato sauce. Toss to combine and then top with diced mozzarella and grated Parmesan.

Bake

Preheat the oven to 180°C (350°F). Bake the dish for about 20-25 minutes, or until the cheese is bubbly and golden.

Serve

Allow to cool for a few minutes, then serve hot, garnished with additional fresh basil if desired.