Pasta with polpette
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Wok, large bowl, piping bag, baking tray, baking paper
Ingredients
• 500 g mixed minced meat (beef and pork)
• 1 egg
• 50 g breadcrumbs
• 50 g grated Parmesan or Pecorino Romano
• 2 tablespoons fresh chopped parsley
• 2 garlic cloves, finely chopped
• Grated zest of 1 organic lemon
• 1 tbsp freshly chopped thyme
• 1 tbsp freshly chopped rosemary
• Salt and pepper to taste
• some olive oil for frying
• Pasta of your choice, e.g. Rigatoni
For the sauce:
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 4 anchovy fillets, finely chopped
• 1 tbsp capers, rinsed and chopped
• 800 g canned tomatoes, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon sugar
• some basil leaves
preparation
➊ For the polpette, mix the minced meat with the egg, breadcrumbs, Parmesan, parsley, garlic, lemon zest, thyme, rosemary and salt and pepper in a large bowl.
➋ Fill the mixture into a piping bag with a large opening and pipe it onto a baking tray lined with baking paper to form a long “sausage”. Use a dough scraper to divide the “sausage” into portions and shape into balls with wet hands.
➌ Fry the meatballs in a little olive oil in the wok on all sides, remove and set aside. Then for the sauce, sauté the onions, garlic, anchovies and capers in the wok with the addition of olive oil. Add diced tomatoes and season with salt, pepper and sugar. Allow the sauce to thicken, then add the meatballs and bring everything to the boil.
➍ Cook the pasta in plenty of salted water according to the instructions on the packet until al dente and drain. Mix with the sauce and meatballs and serve.
Giuseppe Messina: "Grated Pecorino Romano goes best with this Italian classic. My favorite pasta to go with the balls is spaghetti - but that's up to each individual."
Recipe by Giuseppe Messina
25 years of cooking experience combined with techniques he has acquired through working with other professionals enable Texturas professional Giuseppe Messina to cook 12-course meals for up to 20 people several times a week without any help in the kitchen. In doing so, he transforms seemingly simple products into very special stars on the plate. www.giuseppemessina.de
Recipe from FIRE&FOOD issue 04/2023
