Shell shaped Gragnano flour pasta with candied shallots, wilted spinach and meatballs

enzo neri
0 min.


  • 100 g Gragnano flour pasta (Shells shape)
  • 200 g minced beef meat
  • 100 g spinach
  • 80 g baby shallots
  • 40 g Red Cows Parmigiano
  • 20 g breadcrumbs
  • 10 g butter
  • 30 g sugar
  • 1 cup white wine
  • 1 egg, 1 garlic clove
  • basil
  • extra virgin olive oil
  • salt
  • pepper



Prepare the meatballs: mix ground meat, egg, bread crumbs, salt and pepper and half of parmesan cheese in a bowl. Form small balls rolling the mixture with your hands. Fry the meatballs in a pan. Dry them with absorbent paper and keep warm.

For the candied shallots: melt the butter and sugar in a frying pan. Add the pealed shallots and brown them until you begin to see the caramel. Deglaze with white wine and continue cooking over low heat until soft. Keep warm.

Heat up a saucepan, add oil, garlic and spinach. Sear the spinach quickly and place it on a paper towel to absorb the water. Add salt and pepper.

For the pasta, boil the shells in salt water for 11 minutes. Drain the pasta, add the shallots, spinach, meatballs, grated parmesan and pepper. Drizzle with a little extra virgin olive oil and top with hand cut basil and serve in a bowl.

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