Six servings: 500 g macaroni; 300 g ground pork meat; 2 garlic cloves;1 green
onion; tomato purée; 1 green pepper; salt; some parsley, finely chopped; black
ground, cut into rings; pepper; olive oil & salt
Preparation: In the first place, cook the pasta in abundant water with salt,
according to the manufacturer's instructions, minus 5 minutes; next, sieve, rinse
the starch off with tap water and reserve.
Sauté the garlic, the onion and the green pepper in a casserole with olive oil,
and after a few minutes (no more than 5) add the meat, together with some salt
and pepper. Let some cooking for a few minutes, and add the tomato purée and
the parsley; stir it all and let simmer for 10 minutes on a low fire to get an
homogeneous mixture of both flavor and color. Finally add the macaroni, mix it
all well and let the preparation simmer for 5 minutes (the same amount of time
subtracted firstly) . To me, it is better to let the macaroni take part in the cooking
process without adding starch to the recipe, this improves the result because
otherwise macaroni seem to have a detached role in the preparation.
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Boiled Ham and Cheese Croquettes (Croquetas de jamón cocido y queso) (40)

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