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Baked orecchiette with beef, pork and pine nut polpetti
Ingredients
For the polpetti
- 2 tbsp olive oil
- 3 cloves garlic, finely chopped
- 1 small onion, finely chopped
- Fresh seasoning
- Few fresh sage leaves, chopped
- 200g pork mince
- 200g beef mince
- 1 egg, beaten
- 60g pine nuts
- 3 tbsp dried breadcrumbs (Lamb Brand)
- 1 tsp dried mixed Italian herbs
- 1 tsp lemon zest
- 2 tbsp grated Parmesan cheese
You will also need
- 1 herb infusion stock pot (Knorr)
- 250ml red wine
- 1 jar salsa pronto (Vera)
- 250g ½ cooked orecciette pasta
- 2 balls mozzarella (Benna)
- Extra grated Parmesan
- Rucola leaves for serving
Method
Start this recipe by heating 1 tablespoon of oil in a pan and soften the onion and garlic together for 3 minutes. Transfer to a food processor and add in all the remaining polpetti ingredients. Blitz together for a few seconds then roll into small balls the size of a walnut. Heat the remaining oil in a pan and and quickly seal the polpetti all over for a few minutes. Next, add in the stock pot, red wine and salsa pronto and cook for a further 3 minutes. Place the ½ cooked pasta into an oven dish and pour over the polpetti and sauce mixture. Tear the mozzarella into pieces and scatter on top. Sprinkle over the extra Parmesan cheese and bake in the oven at 200`c for just 15 minutes. Remove from the oven and serve immediately with the rucola leaves scattered over the top.
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