Pasta and meatball salad

 Pasta & Meatball Salad

Preparation time 50minutes

Cooking time 15 minutes 

Serving: for 4 people

Ingredients:  

• 300 g shell-shaped pasta 
• 200 g cooked beef or veal 
• 1 slice of loaf bread 
• 1 egg 
• 1 tablespoon of Grana padano grated 
• 1 teaspoon chopped parsley 
• 1 untreated lemon 
• Flour 
• 1 tablespoon mustard paste 
• 1 spring onion a few rocket leaves 
• extra virgin olive oil 
• salt & pepper 

Preparations

1. Finely chop the meat and mix it with the minced bread in the mixer, the egg, the cheese, the parsley, the grated rind of half a lemon, salt and pepper. 
2. Mix the mixture well and if it is too soft, add a little more chopped breadcrumbs. With wet hands form small balls the size of a large hazelnut, flour them and fry them in plenty of oil,
3. Flour them into small meatballs the size of a large hazelnut and fry them in plenty of oil, letting them dry gradually on kitchen paper. 
4. Put the meatballs on a plate and when they have cooled, season them with the lemon juice, 3-4 tablespoons of extra virgin olive oil and the mustard mixed together. 
5. Cover them and let them rest. In the meantime, boil the pasta in boiling salted water, drain it, transfer it to a bowl and dress it immediately with 1 tablespoon of oil. 
6. Then mix the meatballs with their sauce, the rocket cut into strips and the spring onion into thin rings and let the pasta cool down to almost room temperature. 
7. Mix thoroughly again before serving.