Caserecce with green balls
Instructions
Mash the potatoes and raccoglietele in a bowl.
Squeeze spinach very well, chop and add to potatoes with Parmesan, bread crumbs, egg, salt and pepper.
Knead well and make great meatballs like hazelnuts.
Let them FRY in oil rigirandole gently on all sides.
Chop the onions and keep them warm in the oven.
Their Saute onion seasoning chopped beforehand.
Pour the tomato pulp, scented with Marjoram, salt and pepper.
Cook al dente the pasta Cooked in plenty of salted.
Drain, pour into a serving dish, put over the meatballs and serve with tomato sauce.
Serve with grated Parmesan.
Ingredients and dosing for 4 persons
- 350 g of homemade type pasta barilla
- 300 g of boiled potatoes
- 200 g of boiled spinach
- 50 g of parmigiano
- 1 tablespoon of breadcrumbs
- 1 egg
- == 1 small onion
- 400 g of tomato pulp
- 1 sprig of marjoram
- 4 tablespoons of olive oil
- Salt
- Pepper