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Home made fettuccine, crushed tomatoes, veal meatballs with mascarpone and fresh basil |

Risotto, Pasta and Rice, Veal

The flavors of Italy combined on a plate. Fresh pasta, veal meatballs and a bright tomato sauce.

Note

You can easily replace the meat balls with sausage stuffing.

Ingredients

Recipe for 12 tapas

Pasta

420 Gr
Flour
4 Unit(s)
Egg
60 Ml
Olive oil
10 Gr
Salt

Meatballs

100 Gr
Shallot
600 Gr
Ground veal
200 Gr
Mascarpone cheese
2 Unit(s)
Egg
10 Gr
Salt
1 Pinch(es)
Nutmeg

Tomato sauce

12 Unit(s)
Italian tomatoes
6 Clove(s)
Garlic
24 Leaf(ves)
Basil
Home made Fettuccine, crushed tomatoes, veal meatballs with mascarpone and fresh basil |

Preparation time: 60 min

Preheat your oven at 350 °F

  • Pasta dough

    Place all of the ingredients in a food processor and start to mix them all together.  Finish the dough by hand and let it rest at least 30 minutes.

  • Tomato sauce

    Slice the tomatoes to 1cm thickness and lay them side by side on a baking tray.  Sprinkle with chopped garlic, salt and pepper.  Cook for about an hour at 350°C.  Add the basil when you remove the tomatoes from the oven and then mix it all together in a stand mixer.

  • Meatballs

    Finely chop the shallots and place them in a mixing bowl with the rest of the ingredients.  Mix until all the ingredients are well combined and make balls of approximately 30g.  In a skillet with oil, color the balls on each side and then transfer to an oven proof tray.  Finish cooking them in the oven for about 12 minutes.

  • Fettuccine

    With the aid of a pasta roller, roll out the dough until it's nice and make sure to have plenty of flour to avoid it sticking.  Next, pass it through the pasta machine with the fettuccine attachment.  Cook the pasta in a large pot of boiling salted water for about 2 minutes, then strain and sprinkle with olive oil to avoid them sticking together.

    Serve the pasta with the meatballs and tomato sauce on top.

Official partners

You can easily replace the meat balls with sausage stuffing.

Cooking schedule

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Saturday, August 3rd 14:00 to 17:00
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95 $ / pers.
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