ANGELINA – SERVING Up The MEAL

ANGELINA’S PASTA With MEATBALLS

SICILIAN PASTA with MEATBALLS SICILIANA

For the Dough:

10 ounces Semolina Flour (durum wheat)
A pinch of Salt
2 large Eggs

Mix all above together to form a dough. Knead for a few minutes.

Cover the dough and let rest for at least 45 minutes before using.

Roll pasta dough into thin sheets. Roll the sheets up, and cut to 1/8tj inch thickness.

For the Meatballs:

12 ounces Ground Beef
2 tablespoons fresh Parsley, finely chopped
3 ounces grated Caciocavallo Cheese (or Pecorino, if unavailable)
1/4 cup breadcrumbs
Salt, to taste
Freshly ground Black Pepper, to taste
1 large egg

Mix all above ingredients together. Form into small Meatballs (Polpettini)

For the Broth:

2 tablespoons fresh Parsley, chopped
A handful of Celery leaves
1 medium Carrot, peeled and roughly chopped
1 tablespoon Tomato Paste
½ medium onion, peeled and halved
1 medium Potato
Salt, to taste

1 pound Beef, Veal, or Chicken Bones

Place all above ingredients in a large pot and simmer for 90 minutes

to make the broth. Strain broth, and discard the bones.

To Serve the PASTA with MEATBALLS.

Place Meatballs in broth, and cook at a low simmer for 5 minutes.

Cook the Pasta in boiling Salted water for about 2 minutes.

Drain the pasta in a Colander.

Add the cooked pasta to pot with the Broth & Meatballs. Cook at a low

simmer for 4 minutes.

Serve the Pasta and Meatballs. Remove some pasta and Meatballs and place on a plate, with very little broth, but you do want a bit of broth in each portion.

Serve your guests, with grated Pecorino Cheese on the side to sprinkle over the pasta.

Enjoy !