Timbale of turnip greens, meatballs and pecorino fondue

[An exquisite timbale with all flavors of southern Italy: turnip tops, Chili, Fried meatballs and a cheese fondue. I prepared in single portions, But if you are so many you can do in baking dish and cut, Maybe using the rigatoni or penne rigate instead of half-tortiglioni. The meatballs are also within and, as soon as you cut, roll out as many tasty pebbles.

Ingredients for 4 people for 4 or a baking sheet for single portions:

• 350 grams of penne rigate or tortiglioni or rigatoni
• 500 grams of broccoli rabe, net weight
• 8 tablespoons of extra virgin olive oil
• a small piece of chili pepper
• a clove of poached garlic
• salt and pepper to taste
• 20 grams of butter
• 40 grams of shredded PDO parmigiano Reggiano
• butter and bread crumbs for the bread pan, to taste

for the meatballs

• 300 grams of minced beef or veal
• an egg
• salt and pepper to taste
• 30 grams of shredded PDO parmigiano Reggiano
• the inner part of a wet little sandwich with a little whole milk
• enough breadcrumbs to coat the meatballs
• enough peanut oil for frying

for the fondue

• 150 ml of cream
• 70 grams of grated Dop seasoned pecorino

Sauté the garlic in a pan with oil, combine the chili slices and turnip greens: salt, pepper, blow them up and cook over medium heat and blankets until they become keep, turning them often. Meanwhile, prepare the meatballs by putting all the ingredients in a bowl and knead until the mixture is well blended. Form balls the size of a cherry and dip in breadcrumbs lightly salted. FRY in abundant oil seeds and set aside.

Preheat the oven to 200 degrees fan assisted, boil the pasta in salted water and drain it al dente (Why will finish cooking in the oven) putting aside a little’ of the cooking water. Stir the pasta with turnip greens, the butter, the cooking water and Parmesan cheese and pour half the dough in a lightly buttered baking dish and sprinkle with breadcrumbs, Add a layer of fried meatballs (keep aside some Parker for seal) and cover with the rest of the pasta. Bake, covering the pan with a sheet of aluminum foil, for about 10 minutes.

While the pastry is baking prepare the fondue: bring almost to a boil the cream in a saucepan and, over a very low heat, combine the cheese, stirring carefully until the mixture reaches the desired consistency, Bearing in mind that tends to thicken as it cools.

Churning the timbale, Let it cool for a few minutes and serve garnished with cheese fondue and some fried Patty as decoration. If you did the portion you can turn them out, If you have opted instead for the timbale in trays serve in slices.