My mouth waters and sense of smell heightens at the very thought of food, especially Italian.
I love cooking pasta, it is no rocket science. Just bought Colson's Spaghetti Sticks off the store around the corner and cooked till al-dente.
The new addition that I made to regular pasta, is that I cooked meatballs along with it.
Very easy, Scroll down for recipe.
Ingredients:
Extra-virgin olive oil
1 large onion, 1/4-inch dice
Salt
Pepper (white)
2 cloves garlic, smashed and chopped
1/2 inch garlic, smashed and chopped
1/2 kg chicken (boneless)
2 large eggs
1/4 cup finely chopped fresh Indian parsley leaves
1 cup breadcrumbs
1/2 cup water
How to:
In a pressure cooker heat olive oil. Add onions, ginger, garlic and saute for a minute or till the onions turn pink. Add chicken pieces and add salt and pepper. Saute for about 2 to 3 minutes. Add very little water and put the lid on and cook on pressure till 2 or 3 whistles.
Let the steam escape out and remove the lid. In a mincer, mince the cooked chicken.
In a large bowl, combine eggs, breadcrumbs and the minced chicken. It works well to squish the mixture with your hands until thick dough like texture is obtained. Taste a little of it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more.
Add more anyway.
Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball.
1 large onion, 1/4-inch dice
Salt
Pepper (white)
2 cloves garlic, smashed and chopped
1/2 inch garlic, smashed and chopped
1/2 kg chicken (boneless)
2 large eggs
1/4 cup finely chopped fresh Indian parsley leaves
1 cup breadcrumbs
1/2 cup water
How to:
In a pressure cooker heat olive oil. Add onions, ginger, garlic and saute for a minute or till the onions turn pink. Add chicken pieces and add salt and pepper. Saute for about 2 to 3 minutes. Add very little water and put the lid on and cook on pressure till 2 or 3 whistles.
Let the steam escape out and remove the lid. In a mincer, mince the cooked chicken.
In a large bowl, combine eggs, breadcrumbs and the minced chicken. It works well to squish the mixture with your hands until thick dough like texture is obtained. Taste a little of it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more.
Add more anyway.
Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball.
Preheat the oven to 350 degrees F.
Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
Marinara Sauce recipe:
Ingredients:
Marinara Sauce recipe:
Ingredients:
1/4 cup extra-virgin olive oil
1/4 pound diced pancetta
2 large onions, cut into 1/4-inch dice
salt
crushed red pepper
4 large garlic cloves, smashed and chopped
4 large tomatoes
How To:
Coat a large saucepan with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and add about 2 to 3 cups water. Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
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1/4 pound diced pancetta
2 large onions, cut into 1/4-inch dice
salt
crushed red pepper
4 large garlic cloves, smashed and chopped
4 large tomatoes
How To:
Coat a large saucepan with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and add about 2 to 3 cups water. Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
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