Stuffed Bombardoni

  • Difficulté


  • 300 g Bombardoni Rigati n° 128
  • 150 g sausage
  • 300 g veal off the bone, minced
  • 6 tbsp grated Pecorino cheese
  • 2 eggs
  • salt and pepper
Bombardoni Rigati n° 128


Cook the pasta in a large saucepan with plenty of boiling salted water. Drain it, put it under running water and dry it in a tea towel..Heat 4 tbsp of olive oil with the peeled and crumbled sausage and the minced meat; season with a smattering of pepper and simmer for 20 minutes stirring and adding a ladle of warm water from time to time.Just before it is ready place the meat in a bowl and sift the sauce with a strainer, pouring it in a different bowl and then place to one side.Hardboil the eggs, shell them, chop them finely fold them in with the cooked meat then fill the bombardoni.Grease a backing-tin with a dash of oil and arrange layers of pasta, alternating each pasta layer with pecorino cheese and dressing it with the meat sauce.Place the oven-proof dish in a preheated oven at 180 °C for about 15 minutes.Remove the oven-proof dish from the oven and serve immediately.