Ingredients for 4 persons:
- 250 gr di Spaghetti alla chitarra Filotea
- 300 gr of ground pork
- 1 egg
- 30 gr of bread crumbs
- 1 clove of garlic, chopped
- 20 gr of chopped aromatic herbs , chives ,savory
- Parmesan
- 1 tbsp of milk
- Corn oil for frying
- 1 lt of tomato sauce
- salt
- chilli
Directions:
In a bowl, put the ground pork, the egg, the bread crumbs, the garlic, the aromatic herbs, 30 gr of grated parmesan and the milk. Mix well and roll into small meatballs.
In a pan, frying the meatballs with the corn oil until they form a crispy crust.
In another pan, put the tomato sauce, the fried meatballs, chopped chilli and salt to taste, then cook for about 25 minutes.
Cook the Chitarra Spaghetti Filotea in plenty of salted boiling water, drain the egg pasta and toss it in the pan with the sauce.
Add shavings parmigiano reggiano on top, serve the dish and enjoy!
Buon appetito!
Ringraziamo Emanuela Rangillo, Foodblogger Lombarda di Il Mando di Nanu, autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.
