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Wednesday, September 21

Pork meatballs & corn cream

Butter, unsalted
2 tablespoons +
4 tablespoons +
4 tablespoons
Corn kernels
6 ears
Oil, extra-virgin olive
1 tablespoon +
2 tablespoons
Salt, sea
1 teaspoon +
Pepper, freshly ground
½ teaspoon +
Water
2/3 cup
Sage, minced
½ teaspoon +
½ teaspoon
Thyme, minced
½ teaspoon +
½ teaspoon
Milk, whole
¼ cup
Breadcrumbs, plain dry
3 tablespoons
Pork, ground
12 ounces
Parsley, minced
1 tablespoon
Garlic, minced
2 teaspoons
Coriander, ground
¼ teaspoon
Allspice, ground
Pinch
Parmigiano-Reggiano, freshly grated
½ cup +
Mushrooms, cremini, cleaned, quartered
1 cup
Shallots, thinly sliced
½ cup
Wine, dry white
¼ cup
Vinegar, sherry
1 tablespoon
Chicken stock, low-sodium
4 cups
Spaghetti, whole-wheat, cooked; reserving ½-cup cooking liquid
1 pound
  1. In a medium saucepan, melt 2-tablespoons butter. 
  2. Stir in 2-cups kernels, and season with salt and pepper. 
  3. Add the water, and bring to a simmer; remove from heat. 
  4. Transfer the kernels and water to a blender, and puree until smooth. 
  5. Strain the corn cream through a fine sieve into a small bowl, pressing on the solids; discard the solids. 
  6. In a skillet, heat 1-tablespoon oil. 
  7. Add ½-teaspoon each of the sage and thyme, and cook over moderate heat until fragrant, about 30 seconds. 
  8. Scrape the oil into a bowl, and stir in the milk and breadcrumbs. 
  9. Add the pork, parsley, garlic, coriander, allspice, 2-tablespoons cheese, 2-teaspoons salt, and ½-teaspoon pepper; mix well. 
  10. Form the mixture into twelve meatballs; transfer to a plate. 
  11. Wipe the skillet, and heat 2-tablespoons oil. 
  12. Add the meatballs, and cook over moderately high heat until browned all over, about 5 minutes; transfer to a clean plate. 
  13. Add 4-tablespoons butter and the mushrooms, and season with salt and pepper; cook, stirring occasionally, until lightly browned, about 3 minutes. 
  14. Using a slotted spoon, transfer the mushrooms to the plate with the meatballs. 
  15. Add the remaining kernels to the skillet, and cook over moderately high heat, stirring, for 1 minute. 
  16. Add the shallots and the remaining sage and thyme, reduce the heat to moderate and cook, stirring occasionally, until the shallots are softened, about 3 minutes. 
  17. Add the wine and vinegar; cook for 1 minute. 
  18. Stir in the chicken stock; bring to a boil. 
  19. Cook until the broth is reduced by half, about 15 minutes. 
  20. Add the meatballs and mushrooms to the skillet and cook, stirring, until the sauce is thickened and the meatballs are cooked through, about 5 to 7 minutes. 
  21. Transfer the meatballs to a plate and keep warm. 
  22. In the pot used to cook the pasta, return the spaghetti and reserved cooking liquid. 
  23. Add the corn mixture, corn cream, the remaining butter, and 6-tablespoons cheese and cook, tossing, until the pasta is coated with a thick sauce; season with salt and pepper. 
  24. Top with the meatballs, garnish with more cheese, and serve immediately. 
Recipe adapted from Food&Wine Magazine, October 2016

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