Ingredients (For 4 people):
320 g of Carli Caserecce For the meatballs: 500 g of minced pork, 1 egg, 2 tablespoons of freshly chopped parsley, 2 cloves of garlic, 12 cm of fresh ginger root, 1 teaspoon of cumin, ½ teaspoon of fennel seeds, ½ teaspoon of chopped coriander, green pepper, red pepper, salt, flour, Carli Cooking Olive Oil Tradizionale for frying. For the seasoning: Carli Extra Virgin Olive Oil Delicato, 4 garlic cloves, 2 peppers, 1 bunch of chives, 1 sprig of thyme, 1 teaspoon of cumin seeds, some sprigs of fresh parsley, salt, pepper.
Time required: 40 minutes preparation time + 5 minutes cooking time
Preparation
Start by making the meatballs: in a large bowl, mix together the minced meat, the egg, the parsley, garlic cloves, the finely chopped root ginger, the cumin, the coriander and the fennel seeds. Salt and pepper to your taste, then bind together thoroughly with a wooden spoon so that you achieve a mixture of an even consistency. Make small meatballs of the size of a walnut, roll in the flour and fry in the previously heated oil for 3 minutes until they are brown in colour. Drain, then place them on a dish covered with kitchen towel (or any absorbent paper) and keep warm. Cook the Caserecce pasta in a large quantity of salted water until al dente. During this time, prepare the sauce for the topping: in a large frying pan, heat the oil with the unpeeled garlic cloves and the pepper. Drain the pasta,
place in the frying pan for 1 minute, add the aromatic herbs and a few meatballs. Serve immediately distributing the rest of the meatballs among the 4 individual plates.
