Christian's one-pot pasta with meatballs

Step 1/4

• 60 g Pecorino cheese
• 250 g canned white beans
• 1 bread roll
• 200 ml milk
• 2 garlic
• 1 onion
• 4 anchovies
• 3 tbsp capers

• grater
• 2 bowls (small)
• sieve
• cutting board
• knife

Grate pecorino cheese and set aside. Drain white beans and add bread roll to a bowl of milk. Finely chop garlic, onion, anchovies, and half of the capers. Set the rest of the capers aside. Squeeze the softened bread roll to wring out some of the milk.

Step 2/4

• 300 g ground meat
• 1 tsp mustard
• 1 egg
• salt
• pepper

• bowl (large)

In a bowl, mix together the minced meat, half of the garlic, mustard, egg, chopped anchovies, chopped capers, and bread roll. Season with salt and pepper, then form the mixture into small balls.

Step 3/4

• 5 tbsp olive oil
• 150 ml white wine
• 1 lemon
• 400 ml vegetable broth
• 300 g orecchiette
• 50 g unsalted butter
• ½ tsp sugar
• 250 g canned white beans
• 3 tbsp capers

• large pot
• fine grater
• citrus press
• spatula

Add some olive oil to a pot and cook the meatballs for approx. 5 min. Add onions and remaining garlic and fry until onions are glossy. Deglaze with white wine and let simmer for approx. 1 min. Then zest and juice the lemon, setting zest aside for later. Add vegetable broth and lemon juice to the pot and let simmer. Then add orecchiette, butter, remaining olive oil, sugar, salt, and pepper. After approx. 5 min., toss in beans and remaining capers. Cook pasta until al dente.

Step 4/4

• parsley (for garnish)

Arrange pasta on plates and sprinkle with lemon zest. Garnish with parsley, pecorino cheese, and season with pepper. Enjoy!

Enjoy your meal!