Gratinated fusilli with vegetable ragout
Instructions
For the ragout: wash and cut into pieces all vegetables, let FRY in olive oil and garlic (which is then removed) so that its texture stays al dente, adding a little at a time the hot broth to evaporate.
Season with salt and pepper.
Ten minutes before the end of cooking, dissolve 3 teaspoons curry powder in half a cup of boiling broth (it would be better to stemperarla in coconut milk) and add it to vegetable ragout.
Finish baking at indoor pot.
Meanwhile prepare the meatballs, mixing the ingredients listed above (n.
b.
the meatballs should be very small, the content about a teaspoonful), dip lightly in flour, fry them, dry them on paper for fried and put them in meat sauce.
Let it sit for half a day in order to add the meatballs.
Cook al dente in salted water the fusilli, drain and mix with meat sauce and meatballs then add a handful of parmigiano reggiano (if it is too thick, add a glass of cream).
Fill with all baking mould for mess, previously buttered and sprinkled with finely grated bread, add to the surface some butter and let Cook for about 10 minutes in the oven at 200 degrees.
Bring right to the table.
Ingredients and dosing for 6 persons
- 500 g of type pasta fusilli
- Butter
- Parmigiano-reggiano
- Breadcrumbs
- Cream
- Salt
- For the vegetable sauce:
- 100 g of peas
- 100 g of green beans
- 100 g of butter
- 1 small yellow pepper
- 1 red pepper small
- 1 small eggplant
- 1 type white zucchini
- 1 small carrot
- 1 potato
- 2 cloves of garlic
- 3 teaspoons of curry powder
- 1/2 cup of vegetable broth
- Olive oil extra virgin
- Salt
- Pepper
- For the meatballs:
- 250 g of minced meat
- 1 egg
- 1 slice of stale bread soaked in milk
- 2 tablespoons of breadcrumbs
- 2 tablespoons of grated cheese
- Flour
- Garlic
- Parsley
- Olive oil
- Salt
- Pepper