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Monday, March 16

Pork & ricotta meatballs in Parmesan broth

Ricotta, fresh
8 ounces
Parmigiano-Reggiano cheese, grated + one large piece
¼ cup +
3x1” chunk
Egg
1 large
Breadcrumbs, dry
½ cup
Nutmeg, freshly grated
½ teaspoon
Salt, kosher
1 teaspoon +
Pepper, freshly ground
½ teaspoon +
Pork, ground
1 ¼ pounds
Olive oil, extra virgin
2 tablespoons
Chicken broth, low sodium
32 ounces
Peas, thawed if frozen
1 cup
Baby spinach
2 cups
Pasta, cooked

  1. In a large bowl, stir the ricotta and 1/4 cup Parmigiano with the egg, breadcrumbs, nutmeg, salt, pepper, and 1/4 cup water.
  2. Add the pork and mix until well combined; form 12 meatballs.
  3. In a large skillet, heat the olive oil.
  4. Add the meatballs and cook over moderate heat, turning occasionally, until golden all over, about 10 minutes.
  5. Stir in the broth and piece of cheese.
  6. Cover and simmer gently over moderate heat, stirring occasionally, until the meatballs are cooked through and the broth is slightly reduced, about 20 minutes.
  7. Stir in the peas and spinach, season with salt and pepper, and simmer until the peas are warmed through.
  8. In shallow bowls, spoon the meatballs and broth over cook pasta noodles.
  9. Garnish with Parmigiano and serve.
Recipe from Food&Wine Magazine, March 2015 issue.

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