Today we are presenting an original first course originally from the traditional cuisine of Abruzzo. The special feature is the dressing: meatballs, that enrich the sauce. A very tasty dish that is worth trying!
– Whole Durum Wheat Fettuccine
For the sauce:
– Mixed beef/lamb/pork meat
– Tomato purée
– White wine for deglazing
For the meatballs:
– Prime minced heifer
– Grated cheese
– Nutmeg (to grate)
Firstly, prepare the sauce for our pasta à la Teramana: finely chop the onion, the celery and the carrot and brown them in a pan with a drizzle of oil for a few minutes. Then add the beef, lamb and pork, which will give the sauce more flavour (they can be eaten as bollito misto, i.e. mixed cuts of simmered meat). Deglaze with a bit of white wine, add the tomato purée and let it cook with the lid until the meat is cooked completely, and that you will set aside.
Then move on to preparing the meatballs: in a bowl, mix the minced heifer with the eggs, the grated cheese and a bit of nutmeg, strictly freshly ground, mix and knead the mixture until it is uniform.
Begin preparing the meatballs, first rolling them in white flour and then in a pan to brown. Then add the sauce and leave it to cook.
Once the meatballs are ready, cook the pasta. We suggest leaving it slightly al dente to finish cooking it completely with the sauce in the pan.
Enjoy your meal!
Watch the video of the recipe!
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