Penne senza glutine con patate lattuga caciocavallo e polpette di vitello

Penne with veal meatballs, caciocavallo, potato and lettuce

Tags: Pasta Starter


280 g
anchovies in oil
150 g
mature caciocavallo
50 g
toasted almonds
20 g
salted capers, soaked and rinsed
a little bit of
extra virgin olive oil
For the meatballs:
a little bit of
300 g
ground veal
1 bunch
50 g
mature caciocavallo
sunflower seed oil
as desired
salt and pepper


Cube the potatoes and cook in a small pan with a little water for 10 minutes. In another pan, dissolve the anchovies with the lime juice and a tablespoon of extra virgin olive oil. Add the chopped capers and almonds, a little cooking water from the potatoes, and then then potatoes themselves. Continue cooking until the potatoes are very soft, then blend the mixture.


In a separate bowl, mix the ground meat with the chopped parsley, grated caciocavallo and Schär Breadcrumbs toasted with a little extra virgin olive oil. Season with salt and pepper and stir gently.


Form the mixture into small balls, fry in sunflower oil and keep warm.


Julienne the lettuce and put into iced water while the pasta is cooking.


When the pasta is al dente, add it to the dressing prepared previously, add a little cooking water and stir gently. Add the grated caciocavallo and a drizzle of olive oil and serve garnished with the crisp raw lettuce and the meatballs.