Orecchiette with Meatballs in Tomato Sauce by @federicofusca

1h30
Medium

4 servings

🌾

300 g

Semolina Flour

🌾

80 g

All-purpose Flour

💧

180 g

Lukewarm Water

🧂

10 g

Salt

🥩

500 g

Ground Beef

🍞

300 g

Soaked Bread

🌿

10 g

Parsley

🌶️

5 g

Pepper

🧀

120 g

Pecorino Cheese

🧀

100 g

Parmigiano Reggiano

🌿

10 g

Basil

🍅

350 g

Tomato Passata

Preparation Steps

  1. Step 1/8

    Mix semolina flour, all-purpose flour, and a pinch of salt in a mixing bowl. Gradually add lukewarm water and knead until a dough forms.

    🌾semolina flour
    🌾all-purpose flour
    🧂salt
    💧lukewarm water
    🥣mixing bowl
    🥄wooden spoon

  2. Step 2/8

    Shape the dough into small orecchiette pasta pieces and set aside.

    dough
    🔪knife
    📏cutting board

  3. Step 3/8

    In another mixing bowl, combine ground beef, soaked bread, chopped parsley, salt, pepper, pecorino cheese, and parmigiano reggiano. Mix well.

    🥩ground beef
    🍞soaked bread
    🌿parsley
    🧂salt
    🌶️pepper
    🧀pecorino cheese
    🧀parmigiano reggiano
    🥣mixing bowl
    🥄wooden spoon

  4. Step 4/8

    Shape the mixture into meatballs and set aside.

    meatball mixture
    🔪knife
    📏cutting board

  5. Step 5/8

    Heat a stove and cook the meatballs until browned on all sides. Remove and set aside.

    meatballs
    🥄wooden spoon

  6. Step 6/8

    In the same pan, add tomato passata and basil. Simmer for 20 minutes.

    🍅tomato passata
    🌿basil
    🥄wooden spoon

  7. Step 7/8

    Add the meatballs back to the pan and cook for another 20 minutes.

    meatballs
    🥄wooden spoon

  8. Step 8/8

    Cook the orecchiette pasta in boiling salted water until al dente. Drain and combine with the meatballs and sauce.

    orecchiette pasta
    meatballs
    tomato sauce
    🥄wooden spoon

Composition

Ingredients

Types

Grains, Liquids, Spices, Meat, Vegetables, Dairy

Ingredients

semolina flour, all-purpose flour, lukewarm water, salt, ground beef, soaked bread, parsley, pepper, pecorino cheese, parmigiano reggiano, basil, tomato passata

Allergens

Gluten, Dairy

Dietetics

Dietary regimen

Traditional

Calories

450 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 45g, Fat: 15g

Nutritional Information

Minerals

Sodium: 800mg, Iron: 3mg

Vitamins

Vitamin A: 500IU, Vitamin C: 15mg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

mixing bowl, wooden spoon, knife, cutting board, measuring cup

Appliances

stove, oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

Italy, Puglia

Various

Aspect

Texture

Crunchy, Tender

Flavors

Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)