1 slice slice good white bread, trimmed of its crust
1 pound ground pork or beef, lamb, or a mix of the three
1 teaspoon garlic chopped
2 tablespoons parsley chopped
1/3 cup Parmesan cheese - parmijano reggiano freshly grated
1 egg
Salt
to taste Black pepper
1 cup flour spread on a plate
for frying Vegetable oil
4 1/2 cups milk for bèchamel
6 tablespoons butter
5 tablespoons flour
1/8 teaspoon nutmeg grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound rigatoni
3/4 cup Parmesan cheese - parmijano reggiano freshly grated
1 tablespoon butter
1/4 cup milk
Equipment
skillet
saucepan
whisk or wooden spoon
mixing bowl
platter
strainer
baking dish
spatula
slotted spoon
Directions
Heat the milk for the meatballs, but don’t let it simmer. Tear pieces of the white bread into it and let it soak for 5 minutes, then squeeze out excess milk. Put the soaked bread in a large mixing bowl.
Add the ground pork, garlic, parsley, grated cheese, egg, salt, and pepper to the bowl with the soaked bread. Combine all the ingredients with a fork until they are evenly mixed.
Pinch off a small lump of meat mixture, about the size of a raspberry, and roll it into a ball. Repeat with the rest of the meat mixture.
Roll the meatballs in flour, 15 to 20 at a time. Place the floured meatballs in a strainer and shake to remove excess flour.
Heat vegetable oil in a skillet over medium-high heat until hot. Fry the meatballs in batches, browning them until they form a crust all around. Transfer to a platter lined with paper towels to drain.
To make the bèchamel, heat 4 1/2 cups of milk over low heat in a saucepan until it forms a ring of pearly bubbles. Do not let it boil.
In another larger saucepan, melt the butter over low heat. Add the flour and stir constantly until combined. Gradually add the hot milk to the flour and butter mixture, stirring constantly to keep it smooth. Add the salt, pepper, and nutmeg. Continue to stir the sauce until it thickens.
Cook rigatoni in a pot of well-salted water until al dente. Drain and combine immediately in a bowl with two-thirds of the bèchamel, half the grated cheese, and all the meatballs.
Preheat the oven to 400°F (200°C). Heavily butter a 9×13-inch baking dish.
Spread the rigatoni and meatball mixture in the prepared baking dish. Level it off with a spatula. Pour 1/4 cup milk over the dish, then spread the remaining bèchamel on top. Sprinkle with the remaining grated cheese.
Bake in the preheated oven for 15 to 20 minutes, or until a golden brown crust forms on top.