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Farfalle with anchovies and capers
Chapter V ·
Pasta & risotto · Nº 136
Farfalle with anchovies and capers
10 ingredients
5 steps
Ingredients
Method
Ingredients
For
400 g
spaghetti
300 g
ground beef
, fine and of good quality
1
French rolls
1
egg
2 cloves
garlic
, pressed
vegetable oil
, for frying
tomato sauce
salt
black pepper
cheese
, grated
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Method
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1
Grind the meat twice. Season with salt, black pepper and garlic. Soak the bread in water and squeeze out the excess.
2
Mix the meat with the salt, pepper, the bread and the egg, and knead everything very well.
3
Roll into small balls and fry in hot oil.
4
Heat the tomato sauce with the polpetinni and set aside.
5
Cook the spaghetti in water with salt, drain, add the sauce with the polpetinni, sprinkle with Parmesan and serve.
From the same chapter
Pasta & risotto · Nº 134
Ricotta cannelloni with olives, tomato and basil
Pasta & risotto · Nº 135
Caprese spaghetti
Pasta & risotto · Nº 137
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