Gratin Fusilli With Vegetable Ragù

Preparation:

Preparation: For the ragù: wash and cut all the vegetables into pieces, fry them in oil and garlic (which will then be removed) so that according to its consistency it remains al dente, adding the hot broth a little at a time to let it evaporate. Season with salt and pepper. About ten minutes before the end of cooking, dissolve 3 teaspoons of curry powder in half a cup of boiling broth (it would be better to dissolve it in coconut milk) and add it to the vegetable ragout. Finish cooking with the pan covered. In the meantime, prepare the meatballs, mixing the ingredients listed above (nb the meatballs must be very small, about the content of a teaspoon), roll them lightly in the flour, fry them, dry them on fried paper and put them in the ragù. Leave everything to rest for half a day in order to allow the meatballs to flavor. Cook the fusilli al dente in plenty of salted water, drain and mix them with the ragout and meatballs, then add a handful of Parmesan cheese (if everything is too thick, add a glass of liquid cream). Fill a previously buttered pie mold with everything and sprinkle with finely grated bread, add a few knobs of butter to the surface and cook au gratin for about 10 minutes in the oven at 200 degrees. Bring to the table immediately.