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Recipe · 6 servings
Neapolitan Baked Pennoni
A celebration in a baking dish: Pennoni layered with tomato sauce, fried meatballs, provola, boiled eggs and salami, baked until golden.
01 Ingredients
| Falco Pennoni Rigati | 500 g |
| Minced beef | 300 g |
| Egg | 1 |
| Bread crumb | 50 g |
| Grated Parmigiano | 80 g |
| Tomato passata | 1 l |
| Provola | 250 g |
| Hard-boiled eggs | 2 |
| Neapolitan salami | 100 g |
| Ricotta | 150 g |
| Onion | ½ |
| Basil | a few leaves |
| Oil for frying | as needed |
| Salt and pepper | to taste |
02 Method
- Make the meatballs by combining beef, egg, soaked and squeezed bread, half the Parmigiano, salt and pepper. Shape into small meatballs and fry.
- Cook the passata with onion softened in oil, salt and basil for 20 minutes.
- Boil the Pennoni until very al dente and dress with most of the sauce.
- Layer pasta, diced provola, meatballs, boiled egg, salami, ricotta, sauce and Parmigiano. Repeat and finish with sauce and cheese.
- Bake at 190 °C for about 35 minutes until golden. Rest for 10 minutes before serving.
Used in this recipe
Falco Pennoni Rigati
