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1
Begin with the meatballs.
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2
Warm the milk in a small saucepan without letting it simmer.
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3
Turn off the heat and add the slice of white bread.
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4
Let it soak for a little while, then pick up the bread with your hand and squeeze it gently to force off excess milk.
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5
Put the bread in a mixing bowl.
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6
Add the pork, garlic, parsley, grated cheese, egg, salt, and a few grindings of pepper.
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7
Combine all the ingredients with a fork until they are evenly amalgamated.
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8
Pinch off 2 small lumps of meat, each about the size of a raspberry.
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9
Place them about 2 inches apart on the palm of one hand.
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10
Bring the other palm over them and, keeping both palms flat, roll the lumps into little balls, using a circular movement while applying slight but steady pressure.
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11
If you are good with your hands, try making 3 balls at a time, so that the process will go that much faster.
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12
When all the meatballs have been shaped, roll them in the flour, 15 to 20 at a time.
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13
Place the floured meatballs in a strainer and shake it smartly to dispose of excess flour.
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14
Put enough vegetable oil in a skillet to rise 1/4 inch up the sides of the pan and turn on the heat to medium high.
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15
When the oil is hot, put as many meatballs in the skillet as will fit without overcrowding.
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16
Brown them until they form a nice crust all around.
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17
When one batch is done, transfer it with a slotted spoon to a platter covered with paper towels to drain and do the next batch until all are done.
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18
Make the bechamel: Heat the milk over low heat until it forms a ring of pearly bubbles, but do not let it break into a boil.
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19
While the milk is being heated, melt the butter in a separate pan over low heat.
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20
When the butter melts, add the flour, stirring constantly with a wooden spoon.
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21
When the flour has been wholly amalgamated with the butter, but before it becomes colored, remove from the heat.
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22
Add 2 tablespoons of milk at a time to the flour and butter mixture, stirring steadily and thoroughly.
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23
Add 2 more tablespoons of milk when the first 2 have been incorporated smoothly and evenly into the butter and flour.
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24
Stir and repeat the operation until you have put in 8 tablespoons of milk.
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25
At this point you can add the milk 1/2 cup at a time, always stirring steadily to obtain a homogeneous mixture.
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26
When all the milk has been worked in, place the pan over low heat, add the pinch of salt, and stir without interruption until the bechamel is as dense as a thick cream.
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27
Add the nutmeg.
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28
Cook the rigatoni in a pot of abundant boiling salted water.
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29
Drain when just barely done but still quite firm.
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30
Combine immediately in a bowl with two-thirds of the bechamel, half the grated cheese, and all the meatballs.
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31
Turn on the oven to 400.
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32
Thickly smear the bottom and sides of a 12-inch spring form pan with the butter.
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33
Put in the rigatoni, leveling them off with a spatula.
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34
Pour the milk over them, spread the rest of the bechamel on top, and sprinkle with the remaining grated cheese.
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35
Place in the uppermost level of the preheated oven.
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36
Bake for 15 to 20 minutes until a golden brown crust forms on top.
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37
Run a knife along the inside of the pans ring to loosen the rigatoni.
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38
Remove the ring.
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39
Place the pasta, without removing it from the bottom of the pan, on a large round platter, allow to settle for about 5 minutes, bring to the table, and serve.
