Baked Rigatoni With Tiny Meatballs
Photo © Deb Perelman
- 1/4 cup milk
- 1 slice good white bread trimmed of its crust
- 1 pound ground pork (or beef, or lamb, or a mix of the three)
- 1 teaspoon chopped garlic
- 2 tablespoons chopped parsley
- 1/3 cup freshly grated parmigiano-reggiano (Parmesan)
- 1 egg
- Salt
- Black pepper in a grinder
- 1 cup flour, spread on a plate
- Vegetable oil for frying
- 4 1/2 cups milk
- 6 tablespoons butter
- 5 tablespoons flour
- 1/8 teaspoon grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound rigatoni
- 3/4 cup freshly grated parmigiano-reggiano
- 1 tablespoon butter
- 1/4 cup milk
- Produce
- Garlic (1 teaspoon)
- Parsley (2 tablespoons)
- Meat
- Ground pork (1 pound)
- Cooking & Baking
- Black pepper (1)
- Black pepper, ground (1/4 teaspoon)
- Flour (1 5/16 cup)
- Nutmeg, grated (1/8 teaspoon)
- Salt (1)
- Salt (1/2 teaspoon)
- Vegetable oil (1)
- Pasta & Grains
- Rigatoni (1 pound)
- Bread & Baked Goods
- White bread trimmed of its crust, good (1 slice)
- Dairy
- Butter (7 tablespoons)
- Milk (5 cup)
- Parmigiano reggiano (1 1/8 cup)
- Refrigerated
- Egg (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published February 27, 2010 (2 years ago).
92 people saved this recipe.
