Julia’s Handmade Strozzapreti With Tiny Meatballs

Strozzapreti with tiny meatballs

(Serves 4-6)

3 tablespoons extra-virgin olive oil
4 shallots, finely chopped
3 parsley stalks
Sea salt and black pepper
150 ml dry white wine
800 g canned entire peeled tomatoes
2 contemporary bay leaves
Grated Parmigiano
Reggiano or pecorino, to serve

Strozzapretti

400g tipo 00 flour, plus additional for dusting
Nice salt
Finely floor semolina
Flour (semola rimacinata), for dusting

Meatballs

250g pork mince (not too lean)
250g beef or veal mince
1 egg, calmly overwhelmed
3 tablespoons grated Parmigiano Reggiano
1/2 teaspoon freshly grated nutmeg
Sea salt and black pepper
2 tablespoons extra-virgin olive oil

Methodology

Heat the olive oil in a big frying pan over medium–low warmth. Add the shallot, parsley stalks and an excellent pinch of salt and gently prepare dinner, stirring sometimes, for 10–12 minutes, till the shallot is tender and simply starting to color. Enhance the warmth to medium, pour within the wine and scrape the bottom to carry any caramelised bits. Pour within the tomatoes together with 200 ml of water, then scrunch within the bay leaves. Season with salt and pepper and convey to a simmer. Cut back the warmth to medium–low and gently simmer the sauce for 30–40 minutes, till barely lowered and wealthy in color.

In the meantime, to make the strozzapreti, tip the tipo 00 flour onto a clear work floor and blend with a big pinch of salt. Make a nicely within the centre and slowly pour in 250 ml (1 cup) of heat water slightly at a time and use your palms to slowly deliver the flour into the water in a round movement, then combine together with your palms till the dough begins to return collectively (a pastry scraper helps).

Knead for about 10 minutes, till easy, including slightly extra flour if the dough is sticky. As soon as the dough begins to look easy, it is vital that you simply clear your palms and work floor of any dry dough. This can stop the dough selecting up flecks of dry dough as you knead it. Cowl the dough with an upturned bowl and put aside for no less than half-hour.

Roll out the dough on a calmly floured work floor till it’s 2mm thick. You may also do that with a pasta machine. Simply divide the dough into 4 items and, working with one piece at a time, roll it out till it reaches the specified thickness. Mud the dough with semolina flour, then roll the brief ends into the centre so that they meet within the center and minimize the dough into 6 mm extensive strips. Unravel the dough strips, then take one strip and maintain the highest part between your palms. Rub your palms collectively to create a twisted, tubular form, then pinch it off together with your fingers. Transfer the subsequent piece of the strip into your palms and repeat the twisting and pinching till the entire strip has been used up. Prepare the strozzapreti on a clear tea towel dusted with semolina flour and proceed with the remaining dough.

To make the meatballs, mix the entire elements besides the oil in a big bowl. Roll the combination into tiny meatballs, the scale of hazelnuts. Warmth a big frying pan over excessive warmth and add the olive oil. Working in batches, prepare dinner the meatballs, shaking the pan to show them over, for about 3 minutes, till browned and principally cooked by. Take away with a slotted spoon and drain on a plate lined with paper towel. Add the meatballs to the tomato sauce and stir although.

Prepare dinner the strozzapreti in a big saucepan of salted boiling water forabout 3 minutes, till chewy however not chalky. Drain the strozzapreti, reserving 250 ml (1 cup) of the pasta cooking water. Add the strozzapreti to the tomato sauce and meatballs, together with among the cooking water to assist coat the pasta. Simmer the pasta and sauce collectively for a couple of minutes till barely thickened once more, and the meatballs are cooked by. Serve with loads of grated Parmigiano Reggiano or pecorino.

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