Pasta with meatballs
Ingredients
for 4 people
| 1 tbsp | butter |
| 1 | onion, finely chopped |
| 1 | garlic clove, squeezed |
| 400 g | minced meat (beef and pork) |
| 1 | egg |
| 25 g | toast bread, cut into cubes |
| ½ bunch | dill, finely chopped |
| ¾ tsp | salt |
| a little | pepper |
| 400 g | pasta (e.g. Papardelle noodles) |
| salted water, boiling |
| 1 tbsp | oil for frying |
| 80 g | butter, cut into pieces |
| 60 g | Fine Food Nocciola Piemonte IGP |
| ½ bunch | dill, torn into pieces |
| 2 tbsp | capers, rinsed, drained |
| ¼ tsp | salt |
How it's done
Meatballs
Heat the butter in a pan. Add the onion and garlic, sauté for approx. 4 mins. Remove, allow to cool slightly. In a bowl, mix the mince with all the other ingredients up to and including the pepper. Add the onion, mix, knead well by hand until the ingredients form a compact mass. With wet hands, shape the mixture into approx. 16 balls.
Pasta
Cook the pasta in boiling salted water until al dente, set aside approx. 50 ml of the cooking water. Drain the pasta, cover and set aside.
Sauce
Heat the oil in a non-stick frying pan. Add the meatballs, fry for approx. 8 mins. all over. Remove, cover and set aside. Wipe the cooking fat from the pan, heat the butter in the same pan until it foams and smells slightly nutty. Add the nuts, dill and capers, season with salt, pour in the reserved cooking water, mix. Return the pasta and meatballs to the pan, heat gently, plate up.
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