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Best chef

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This is an celebratory pasta bake with quail eggs, veal meatballs and rigatoni coated in a fresh Napoletana sauce.

This is an celebratory pasta bake with quail eggs, veal meatballs and rigatoni coated in a fresh Napoletana sauce.

Ingredients

Meat
  • 12 Quail eggs
  • 100 g Rindless mild pancetta
  • 200 g Veal
Produce
  • 3 500 gm ripe tomatoes, ripe
  • 11 Basil, leaves
  • 1 Garlic clove, small
  • 4 Garlic cloves
  • 1 Onion, small
  • 1 tbsp Parsley
  • 200 g Podded peas
  • 900 g Tomatoes, canned whole
Refrigerated
  • 2 Egg
Pasta & Grains
  • 400 g Rigatoni, dried
Oils & Vinegars
  • 13 1/2 tbsp Olive oil
Bread & Baked Goods
  • 40 g Italian bread, white
Dairy
  • 1 Butter
  • 125 ml Milk
  • 120 g Parmesan
Other
  • 100 g M provolone piccante or provola, diced
Zwilling Pro Traditional Chef’s Knife | Sur La Table

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Types of Kitchen Knives and Their Uses

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