Macaroni Au Gratin with Polpette

Polpette:

Pour the lukewarm milk over the bread slices and let them soak.

Sauté the shallots and garlic cubes in olive oil until translucent, then add the herbs.

Cool, then mix with the egg yolks, minced meat, bread, Parmesan cheese, herbs and spices.

Form small “polpette”, about the size of a hazelnut, from the mixture.

It saves time if you form a roll at the beginning, cut off even pieces and roll them.

Mix the breadcrumbs with the hazelnuts, roll the polpette in them and deep-fry in hot olive oil.

Macaroni:

Make the macaroni very “al dente” in plenty of salted water. Rinse in cold water, drain and mix with a little bit of olive oil.

Stir through the tomato sauce with the basil strips.

Butter a gratin dish and fill it with a little bit of tomato sauce at the beginning.

In four layers, alternate the parmesan, paradeis sauce, macaroni, taleggio slices and peas.

In the 2nd and 4th layer form the polpette.

End with macaroni, spread it with paradeis sauce and sprinkle with the remaining parmesan and add a few flakes of butter on top.

Cook in the heated oven at 200 degrees top heat until gratinated.

Remove the macaroni from the stove and bring to the table on the spot.

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