Orzo with tomato sauce and cheese balls
Ingredients
4 persons
- 300 grams orzo
- 1 handful basil leaves
- a few slices of bread
- salt
For the cheese balls
- 175 grams vegetarian mince
- 100 grams Grana Padano
- 1 hey
- 80 grams breadcrumbs
- pepper
- salt
- olive oil
For the sauce
- 2 cloves of garlic
- 800 gram Elvea Traditional pasta sauce
- 2 tablespoons mascarpone
- olive oil
Preparation
-
1
Heat a splash of olive oil in a pan over the heat and cook the vegetarian mince until crumbly. Season with salt.
-
2
Heat a splash of olive oil in a second pan and sauté the garlic cloves in it. Add the pasta sauce and let it simmer over low heat.
-
3
Cook the orzo until tender in salted water. Drain.
-
4
In a bowl, combine the Grana Padano cheese, egg, and breadcrumbs. Add the vegetarian ground meat and mix everything well. Roll small balls from the mixture and fry them until crispy in a dash of olive oil in a pan over heat.
-
5
Bring a generous amount of water to a boil in a saucepan, season with salt, and cook the orzo until done. Drain the orzo.
-
6
Remove the garlic cloves from the sauce. Mix the orzo and cheese balls into the tomato sauce, then stir in the mascarpone.
-
7
Divide the orzo among bowls and garnish with a few basil leaves and a drizzle of olive oil. Serve with a few slices of bread.
