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For the meat balls:
For the baked pasta
Grease a porcelain casserole dish (No. 4 of diameter 12 cm, height 6 cm ):
To finish: 40 ml PDO Terra di Bari-Bitonto extra virgin olive oil
For the meat balls:
moisten the bread with the milk. Add the mince, season with salt, pepper, egg, canestrato and parsley. Mix and form small meatballs. Roll the meatballs
in the breadcrumbs and fry in PDO Terra di Bari-Bitonto extra virgin olive oil.
For the baked pasta:
brown the onions and garlic in DOP Terra di Bari-Bitonto extra virgin olive oil. Add the tomato concentrate, mix with the vegetable stock and add the tomato purée. Half way through cooking, add the meatballs and season with salt and pepper. Cook the broken ziti until al dente, in plenty of salty water. Drain the pasta and mix with the tomato sauce (keeping back part of the sauce), meatballs and basil. Dress the pasta with the chopped egg and the Apulian canestrato cheese. Divide half the pasta between the casserole dishes, after having greased with PDO Terra di Bari-Bitonto extra virgin olive oil and sprinkle with breadcrumbs. Dress with: tomato sauce, chopped mince, peas, boiled egg and mortadella. Finish with the remaining pasta and dress with sauce, chopped mince, canestrato cheese and a drizzle of PDO Terra di Bari-Bitonto extra virgin olive oil. Cook the ziti in a pre-heated oven at 200° until golden.
Baked or pan cooked pasta Barese is a pasta which spans the generation, has a traditional flavour whether shared with family, friends and companions. The recipe is elaborate, rich with tastes and flavours, enriched with succulent meatballs, mortadella, chopped mince, peas and boiled egg, a true and proper explosion of taste. Baked Barese pasta is considered a dish for festivities and special occasions. It is a dish which knows no social boundaries and is a delight to old and young alike.