PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

Nests:

  • 1 kg of cooked fresh pasta (thick fettuccine)
  • ½ cup parmesan cheese
  • 8 cherry tomatoes
  • Meatballs
  • Bechamel

Meatballs:

  • 700 gr minced veal
  • 2 large eggs or 3 medium
  • 2 cloves garlic, germ removed, finely chopped
  • ½ cup Italian parsley, finely chopped
  • ¾ cup grated Parmesan cheese
  • ½ cup bread crumbs
  • ½ cup milk
  • ¼ cup Stefano olive oil
  • salt

Bechamel:

  • 50 gr flour
  • 50 gr butter
  • 2 cups of milk
  • 500 gr of Fiorella ricotta cheese
  • A pinch of nutmeg
  • Salt

PREPARATION:

Fettuccine

  1. Preheat the oven to 375°F (190°C).
  2. Cook the fettuccine in boiling water for just 30 seconds, then drain and rinse with cold water. 
  3. Place them in a bowl, drizzle with a little olive oil, and gently toss to prevent sticking.

Bechamel:

  1. In a small saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1 minute.
  2. Gradually pour in the milk while whisking until the mixture thickens. Season with salt and a pinch of nutmeg.
  3. Remove the saucepan from the heat and stir in the ricotta cheese until well combined. If the bechamel is too thick, add a little milk over low heat and mix well.

Meatballs:

  1. In a bowl, combine all the ingredients for the meatballs. Shape them into clementine-sized balls.
  2. To make the process easier, you can rub your hands with olive oil.
  3. Cook the meatballs in a skillet with extra virgin olive oil, turning them to ensure even browning.
  4. Once cooked, remove the meatballs from the skillet and let them drain on a paper towel.

Assembly:

  1. Mix a portion of the bechamel with the cooked fettuccine. If desired, add some grated Parmesan cheese.
  2. Grease a baking dish with butter.
  3. Using a large fork and a ladle, create nests of fettuccine and place them in the baking dish with a layer of bechamel at the bottom.
  4. Set a small meatball on top of each nest. If you have extra meatballs, you can place them between the nests or save them for other dishes.
  5. Cover the meatballs with the creamy bechamel and sprinkle some Parmesan cheese on top.
  6. Add the cherry tomatoes between the nests.
  7. Transfer the baking dish to the preheated oven and bake for approximately 10-12 minutes until slightly golden.
  8. Serve the nests of tagliatelle with meatballs and bechamel while still hot.