Ingredients

• 60 g fresh egg maltagliati
• 40 g veal pulp
• 15 g spinach
• 10 g celery root
• 10 g carrot
• chopped parsley
• a teaspoon of extra virgin olive oil
• salt
• pepper

To prepare the maltagliati with minced meatballs, season with salt, pepper and a pinch of chopped parsley. Mix well and form 4 meatballs. Cook them in a non-stick pan without seasoning and keep them warm. Cut the celeriac and carrot into slices, chop the spinach leaves, if they are large. Boil all the vegetables separately then cook the pasta. Season the maltagliati with vegetables, a teaspoon of extra virgin olive oil and a pinch of pepper. Complete the dish with the meatballs and serve immediately.

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