Cosina Linguini Recipe
A different 'spin' on our classic meatballs. An 8oz meatball patty charred over open flame, burger-style to caramelize the patty. The cosina is then sliced and baked with mozzarella and placed atop a bed of linguini noodles & dressed with Diana
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meatball Patties
Assembly & Baking
Linguini
Diana Dressing
Garnish
Method
Meatball Patties
- 1
Make meatball mixture
In a large bowl, combine ground beef and ground pork. In a small bowl, soak the breadcrumbs in milk for 2 minutes, then add to the meat along with grated Parmesan, egg, minced garlic, chopped parsley, dried oregano, 1.5 tsp salt, and 1 tsp black pepper. Gently mix with your hands or a spatula until just combined; avoid overworking to keep mixture tender.
- 2
Form patties
Divide mixture into two equal portions and shape each into an 8 oz flat round patty about 3/4 - 1 inch thick (gently pack so they hold together). Place patties on a tray and refrigerate for 20–30 minutes to firm up (this helps with searing and slicing).
- 3
Sear patties
Heat a cast-iron skillet or heavy grill pan over high heat until very hot. Add 2 tbsp olive oil and heat until shimmering. Place patties in pan and sear 3–4 minutes per side until a deep brown crust forms (open-flame grill may be used for a charred effect). Reduce heat if necessary to avoid burning; internal temperature should reach 145°F (63°C) for medium doneness. Remove patties to a plate and tent loosely with foil.
Assembly & Baking
- 4
- 5
Slice and top with mozzarella
Using a sharp knife, slice each patty horizontally into 3–4 even slices (like a steak), keeping them stacked or slightly separated on the pan. Sprinkle shredded mozzarella evenly over the top and between slices so the cheese melts and blankets the meat. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper over the cheese.
- 6
Bake to melt
Bake in the preheated oven for 8–10 minutes until mozzarella is fully melted and beginning to bubble. For a golden finish, broil on high for 1–2 minutes while watching closely to avoid burning. Remove from oven and let rest 3 minutes.
Linguini
- 7
Cook pasta
Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp salt. Add 12 oz linguini and cook according to package instructions until al dente (typically 9–11 minutes). Reserve 1/2 cup of pasta cooking water, then drain pasta.
- 8
Dress pasta
Return drained linguini to the pot off the heat. Add 2 tbsp unsalted butter and the reserved 2–4 tbsp pasta water as needed to loosen. Toss to coat pasta evenly. Stir in 1 tbsp chopped fresh parsley and adjust seasoning with a pinch of salt and freshly ground pepper to taste.
Diana Dressing
- 9
Make dressing
In a small bowl, whisk together 1/2 cup mayonnaise, 3 tbsp ketchup, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp lemon juice, 1/4 tsp hot sauce (optional), 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper until smooth. Taste and adjust acidity or seasoning as desired. Keep chilled until plating.
Plating & Finish
- 10
Assemble dish
Place a generous nest of warm linguini in the center of each plate (divide into 2–3 servings as indicated). Set the sliced, mozzarella-topped cosina patty atop the linguini.
- 11
Dress and garnish
Drizzle 1–2 tbsp of Diana dressing around and lightly over the meat and pasta (amount adjustable to taste). Sprinkle 1 tbsp chopped parsley and 2 tbsp grated Parmesan over the dish. Serve immediately.
