la cucina senza glutine

Pasta timbale stuffed with mortadella, meat, tomato sauce and scamorza cheese

 

Ingredients (serves 4) : 500 gr of penne pasta or mezze maniche pasta gluten free, 2 smoke scamorza cheese permitted , 200 gr of gluten free, 150 gr of parmesan cheese, 700 gr of tomato sauce, basil,1 onion, salt to taste.

Ingredients for the meatballs: 500 gr minced beef, 30 gr of parmesan cheese, gluten free bread crumb, 1 egg,  1 drop of milk to soften the bread, salt to taste.

 

 

This is a traditional recipe from the region of Puglia.

In a saucepan brown the onion with some extra virgin olive oil. Add the tomato sauce, the basil leafs and a pinch of salt.

Cook over a low heat for an hour.

In the meantime make the meatballs, mixing the minced meat, the egg, the gluten free bread crumb (previously softened with the milk), a pinch of salt and the parmesan cheese. Add the meatballs to the sauce and leave to cook.

If the sauce gets absorbed too fast, add a little bit of water. The important thing is to leave the sauce slightly fluid because it is going to cook further in the oven.

Cut the scamorza cheese into small pieces and cook the pasta in salty water halfway through.

In a casserole dish put a thin layer of sauce and top with some pasta; add some more sauce, a bit of scamorza cheese, the mortadella and the parmesan cheese. Repeat layers sprinkling parmesan cheese at the last layer.

Cook in oven to 180° for 30 minutes, until cheese is browned. Serve warm.

This is an excellent dish i love to eat in cold winter days, it is rich of ingredients and makes a good single course.