POMODORO e MELANZANE
ANGELINA – SERVING Up The MEAL
ANGELINA’S PASTA With MEATBALLS
SICILIAN PASTA with MEATBALLS SICILIANA
For the Dough:
10 ounces Semolina Flour (durum wheat)
A pinch of Salt
2 large Eggs
Mix all above together to form a dough. Knead for a few minutes.
Cover the dough and let rest for at least 45 minutes before using.
Roll pasta dough into thin sheets. Roll the sheets up, and cut to 1/8tj inch thickness.
For the Meatballs:
12 ounces Ground Beef
2 tablespoons fresh Parsley, finely chopped
3 ounces grated Caciocavallo Cheese (or Pecorino, if unavailable)
1/4 cup breadcrumbs
Salt, to taste
Freshly ground Black Pepper, to taste
1 large egg
Mix all above ingredients together. Form into small Meatballs (Polpettini)
For the Broth:
2 tablespoons fresh Parsley, chopped
A handful of Celery leaves
1 medium Carrot, peeled and roughly chopped
1 tablespoon Tomato Paste
½ medium onion, peeled and halved
1 medium Potato
Salt, to taste
1 pound Beef, Veal, or Chicken Bones
Place all above ingredients in a large pot and simmer for 90 minutes
to make the broth. Strain broth, and discard the bones.
To Serve the PASTA with MEATBALLS.
Place Meatballs in broth, and cook at a low simmer for 5 minutes.
Cook the Pasta in boiling Salted water for about 2 minutes.
Drain the pasta in a Colander.
Add the cooked pasta to pot with the Broth & Meatballs. Cook at a low
simmer for 4 minutes.
Serve the Pasta and Meatballs. Remove some pasta and Meatballs and place on a plate, with very little broth, but you do want a bit of broth in each portion.
Serve your guests, with grated Pecorino Cheese on the side to sprinkle over the pasta.
Enjoy !
If you’re looking for a hot and cozy fall recipe, look no further than Rao’s. Known for its exclusivity and esteemed reputation, New York City’s Rao’s restaurant has been serving up authentic Italian food since 1896.
Here, Dino Gatto, the Executive Chef of New York City’s Rao’s Restaurant, shares his tips for how to make the juiciest meatballs:
For mouthwatering meatballs it’s important to only use the freshest and best quality products.
In this recipe, you will find that we add the water, cheese and breadcrumbs in layers, which allows the breadcrumbs to be separate from the water. If you add the water, then breadcrumbs … by the time you get started to mix, the water will be absorbed into the bread and will be hard to mix and dry, which also makes it hard to roll.
The longer the meatballs simmer in the sauce, the softer they will be inside and also have the crust from them being fried.
RAOS MEATBALL Recipe :
Ingredients :
1 pound Ground Beef
1/2 pound Ground Veal
1/2 pound Ground Pork
2 Eggs (beaten)
1 cup grated Parmesan Cheese
2 tablespoon fresh chopped Italian Parsley
1 teaspoon each Sea Salt & ground Black Pepper
1 Garlic clove, peeled and minced fine
2 cups fresh Breadcrumbs
1 cup water
1 cup Olive Oil
1 Garlic clove, mashed
1. In a large mixing bowl, add the Beef, Veal, Pork, Parmesan, parsley, salt & black pepper, minced garlic, and mix together using your hands (don’t overmix).
2. Add the bread breadcrumbs to the meat, and combine. Slowly add the water a little at a time as you mix with your hands.
3. Shape the mixture into 3″ Meatballs.
4. Add the Olive Oil to a large frying pan with the mashed Garlic. Cook the Garlic until it is lightly browned. Remove the garlic and discard.
5. Fry the Meatballs in batches, browning on all sides.
6. Frying the Meatballs in batches, remove the browned Meatballs, and set aside on a plate.
7. Once all the Meatballs have browned, cook the Meatballs in Tomato Sauce for 15 – 20 minutes, at a slow simmer.
Serve with Spaghetti or other Pasta, or make a Nice Meatball Sandwich.
Enjoy !
The WORLD’S BEST SUNDAY SAUCE
alla BELLINO alla PACINO
MEATBALL PARM MONDAYS
Italy - Live It !!! Eat It !!!
The BEST MUSIC EVER !!!
"Everything & Anything" !!!
Cooking Italian 