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Chef Luciano Pellegrini prepares Spaghetti and Meatballs (Summer Recipe)
Tags:Spaghetti and Meatballs Recipe,cheflive,luciano pellegrini,spaghetti and meatball
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So we’re going to start with our tomato sauce. Now, we called a summer recipe because we actually—I'm going to use just fresh tomato for this tomato sauce and we’re going to chop some shallots. So we’re going to do this one nice, a little more—small dice. Preheat my pan, we’re going to put some olive oil and a little bit of butter.
I am from North America, by the way and I do love butter but I do love olive oil as well, so I usually use and make sure of the two, unless I do a dressing then I use only olive oil. So I'm going to slice some garlic as well and while I'm getting -- since I have my ends there, I might as well going to chop some for the meatballs. So the trick to using the knife so fast is to keep your finger tips away from the sharp edges, so you always want to kind of keep and bent at the tip.
And put all shallot and onion in the pan, and we’ll stir it a little bit. We’re going to add to this some basil. There I have my plate of fresh herbs. Today we have some rosemary, sage, basils, some fresh parsley, we have also some deal over here.
So I got some fresh tomato that I previously dice, Roman tomatoes, yes, that is basically what they use to make the can roman tomatoes or plum. I'm going to set some water over here, I'm going to add to it later, and I'm going to flavor it just a little bit not all the way but I want the salt will help the tomato kind of release some of the water. And we’re going to leave that for now, we’re going to start with our meatballs. So here I got some ground veal and beef, equal proportions and we put those in there.
Here I got some Guanciale. Guanciale is Italian for cheeks, so this is pork cheeks that are basically cured this more bacon style, so obviously if you can't get a hold of Guanciale, you can use bacon. I want to chop it up a little bit further, and I'm going to add that to the mix. I have my garlic in there nicely chopped and I'm going to take some parsley here. Nice Italian parsley, flat leaves.
I find this would be the most flavorful of the parsleys and more so than the curly one. That’s enough for now. So I just take the leaves off the stem and bunch it up in a little bulk just like this and then we’re going to chop it off. So it's nice to if you're going to put fresh herb in the dish always chop when you need them so that the flavor are in there and it will be fresher and it will add more flavor to your dish.
Okay, then what I'm going to add here is a little bit of nutmeg, a couple of eggs and in just case you want do have a trash can over there. I'm not just throwing on the floor. And what else, I got some parmesan cheese in here and then I have some bread that I've been soaked in the milk. So I mean in the bread because it kind of have the meatballs remain nice and tender as supposed then being dry and kind of tough.
But I do want to squeeze out the extra milk and kind of break them up in to little pieces. And I'm actually using Chabata bread, not that you would have to use Chabata bread, you can actually use a regular sandwich bread. Obviously, you’re little salt and little pepper and then just dig in. So the egg will have to bind the meatballs, the bread will have to keep the moist and then you get all of your flavoring, you got the garlic, you got the bacon, the parsley, the nutmeg.
And this by the way, is also my recipe for meatloaf so instead of doing meatballs you just do one big ball and whala! Two recipes in one that’s a bonus for today. And you can actually do the same sauce and lay it in there, then slice it. So actually I have two steps procedure to my meatballs I'm going to actually bake my meatballs first and then after the kind of cook even all the way through I'm going to add them in the sauce.
So obviously to make a tomato sauce, it takes a little less time and it's a little less messy than doing meatballs. So what you can do is just batch of meatballs cook them in the oven and then use whatever you need to use and then stick the rest in the freezer. And then next time you want to do stirring meatballs just in one batch of tomato sauce and again it can be just flavor of marinara the kind of meatballs and then just put them in there simmer for an hour and you'll be done.
Also, the meat I ground with the—of course of ground so it’s like a chili ground there's not very fine, it kind of changes the texture of the meatballs. And we’re going to stick this in the oven, we going to get the meatballs out and put them in the sauce. And they look nice. Here you go, and it pretty much well done that holding up heir shape so I have no—oh, just going to put them in the sauce.
And much we’re going to remove the meatballs, so that I can sauté the pasta in it. I want to add a little bit of the cooking oil to the sauce, it dried up a little bit too much. Now, I want to kind of mash the tomato a little bit. Specialties stores, they would have all food, yeah. And again, any mushroom will do won’t be as, you know, good looking on the plate but a good—Shiitaki Mushroom can be use for the recipe.
Again, the recipe should give you an idea of how it should be done take everything by the level. If you can't find an ingredient then substitute right. Obviously, try not to substitute too much them you then or to get a different recipe but a best fun tool. Okay, I don’t have anymore tasting spoons, so I'm going to use this one.
A little bit—so one thing I didn’t mention earlier by the way I did add salt to the water so you definitely want to cook pasta in salted water. If you walk to a restaurant then you taste pasta, it's kind of blunt, chances are, no sauce in the water. And another thing you also want to make sure you cook the pasta for the last two minutes in the sauce, with the sauce. So this is a little behind like a couple of minutes behind, I'm going to strain it.
And add it in here. I got some in the bottom of the pan. So why am I doing this because I want the flavor to kind of permeate the pasta. I don’t want to taste the pasta and then the taste the sauce, I want to taste everything at the same time. And turnaround, I'm going to ask somebody to maybe--I want to add a little bit more butter and olive oil
So as you can see, the meatballs is kind of retain that roasted bake look because they weren’t that in really boiled in the marinara sauce. It’s so kind of fun to look at and Italian by the way make meatballs we call Polpette and they are kind of dish of their own. As we’re going to add in another there was such thing as spaghetti meatballs and feel I can do it in the United States. And we did it Polpette though, anybody was an entry of a meatballs so to speak. And actually we call meatballs Polpette and meatloaf Polpettone because it’s a bigger Polpette.
So if you want to do a meatloaf actually one thing you will do is probably just shape it then put it in the oven just like that and then eventually even do a sauce like this or again since some from the North I love to do a cream sauce with my meatloaf. And actually I give them do the same sauté mushroom and pan that are ready for the shallots just add cream in there, a little stuck and then put the meatloaf in there and then bake it for an hour. By the way you would have to wait, the process you pay, I guess, and olive oil.
So here we are – actually, I almost forgot I said a little cheese. So pour in there some big portion of spaghetti and meatballs. And let see if we find any decent basil just a little—what about that and guess what. I just love olive oil as a finishing touch we just add another dimension to any dish. And there you have it. Thank you.