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 !
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