Preparation:

Slowly heat a tablespoon of extra virgin olive oil in a large pan with the ground beef and let cook. Add the béchamel sauce, the finely grated mozzarella and let cook until the mixture is well blended.

Meanwhile cook the Tagliatelle Filotea for about a minute, just long enough to soften them. Drain the pasta and put it in the pan with the mixture prepared and a little of grated Parmesan cheese. Mix all, roll out in a large pan and allow to cool.

Prepare some meatballs with the same noodles and pass them in the flour, then in the lightly beaten egg and finally in breadcrumbs.

Fry the meatballs in peanut oil, drain them, serve immediately and enjoy!

Buon appetito!

Ringraziamo Donatella Bartolomei, Foodblogger marchigiana del sito Ingrediente Perduto, autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.