Name: Rigatoni al Forno con le Polpettine (Baked Rigatoni with Tiny Meatballs)
Yield: For 8 Persons
Cuisine: Italy
Ingredients: ⅓ cup freshly grated parmigiano-reggiano (Parmesan); 1 egg; 2 tablespoons butter; 4½ tablespoons flour; Salt; 1 pound ground pork; 2 tablespoons chopped parsley; 1 teaspoon chopped garlic; 1 pound rigatoni; 3 cups milk; ⅓ cup freshly grated parmigiano-reggiano; Pinch salt; ⅛ teaspoon grated nutmeg; Black pepper in a grinder; 1 slice good white bread trimmed of its crust; ¼ cup milk; 6 tablespoons butter; Vegetable oil for frying; 1 cup flour, spread on a plate

Preparation info

For
8
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

In The early years of my career in cooking, the statement that seemed most to startle students and interviewers was that spaghetti and meatballs is not an Italian dish. To be exact: the concept is undoubtedly Italian; it is the execution—the colossal meatballs, overloaded with herbs, saturated with oil, buried in tomato sauce—that appears solely on the western side of the Atlantic. The diminutive meatballs in this festive rigatoni pie, produced with a minimum of seasoning, sho