Vespa Et4 Parts Guide

Meatballs with amatriciana

Since the time I wanted to redo this so delicious Italian tomato sauce tasted during a weekend Roman (on a pizza and more! Revelation) is finally done thanks to the beautiful garden of tomatoes and AMAP, a fabulous Alsatian bacon to die for three rounds and two hand ...

But we have a beautiful dish to sublimate a sauce, so I chose to decorate it with pretty well-seasoned meatballs, impregnated with the sauce. Some fresh tagliatelle and the picture is complete:)

I finally could also test another mixture Herbaria my stock: return caravans, ideal in every respect with minced meat (as recommended on box that's good ^ ^). Increasingly satisfied with this brand I am;)

Truce lyrics, go to the recipes:

amatriciana sauce "version Flo
(because the traditional sauce consists of salted pork cheek, and put some garlic, other not, wine-pasdevin ... so I chose a recipe that suited me for looking for the taste of the sauce in Rome tested )

A dozen beautiful tomatoes 1 onion

2 cloves

100 g smoked bacon

Two bay leaves Salt and pepper

Espelette chili powder or other

The day before:

Boil your tomatoes for peeling. Remove seeds and reserve them.

Refine your bacon lardons and fry (with its skin on, it gives flavor) in your pan, then add the chopped onion and garlic in the past ricer, sweat two minutes over medium heat.

Add tomatoes peeled and seeded, bay leaves and chili-pepper-salt.

Simmer one hour over low heat and let cool and chill for the next day.

the day:

Reheat your sauce over low heat while you prepare the meatballs.

Spicy Meatballs "caravans"

4 people

400 g minced meat (beef or a mixture of your choice)

1 onion, minced 1 egg

Salt, black pepper

1 teaspoon spice "Back Caravan "

Flour

Mix your ground meat in remaining ingredients (except flour). Attention, mix by hand and ESPECIALLY do not tamp too long nor too mix it up: "the enemy of the ball is over-packed" = it dries out the meat, made from the "mellow" flavors and prevents movement.

Form balls the size of a golf ball and then roll them in flour. Book.
Heat a pan with a drizzle of good olive oil and brown meatballs on all sides (at least two in all cases because the handling of the ball-not-cooked is tricky) and dip gently in the sauce, cover and simmer over low heat one hour.

Cook your tagliatelle al dente, file nest of pasta and meatballs and sauce over amatriciana. Submit parmesan or not, personally I find the perfect dish without:)

a dish "comfort food" to quote a friend ^ ^