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This is an celebratory pasta bake with quail eggs, veal meatballs and rigatoni coated in a fresh Napoletana sauce.
- • 12 Quail eggs
- • 100 g Rindless mild pancetta
- • 200 g Veal
- • 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
- • 2 Egg
Pasta & Grains
- • 400 g Rigatoni, dried
Oils & Vinegars
- • 13 1/2 tbsp Olive oil
Bread & Baked Goods
- • 40 g Italian bread, white
- • 1 Butter
- • 125 ml Milk
- • 120 g Parmesan
- • 100 g M provolone piccante or provola, diced