Spaghettis were made alla chitarra with a 61% hydration egg dough, rolled out with mattarello
The meatballs are 50/50 ground pork and beef, mixed with breadcrumb, milk, squash miso, raisins and roasted pinenuts
The sauce is puttanesca-style but twisted with a rosemary and confit cherry tomato paste and an anchovy garum
The toppings are a parsley/almond pesto, grated Pecorino Romano and “Vieux Rodez” cheese (a southern France style Parmigiano)
Ambitious-Depth-2416
That looks Amazing.
MikaAdhonorem
Spaghetti and meatballs in tomato sauce is such a great comfort-food for me. My grandmother’s sauces were legendary. Yours looks beautifully plated, and delicious. Thank you.
3 Comments
Spaghettis were made alla chitarra with a 61% hydration egg dough, rolled out with mattarello
The meatballs are 50/50 ground pork and beef, mixed with breadcrumb, milk, squash miso, raisins and roasted pinenuts
The sauce is puttanesca-style but twisted with a rosemary and confit cherry tomato paste and an anchovy garum
The toppings are a parsley/almond pesto, grated Pecorino Romano and “Vieux Rodez” cheese (a southern France style Parmigiano)
That looks Amazing.
Spaghetti and meatballs in tomato sauce is such a great comfort-food for me. My grandmother’s sauces were legendary. Yours looks beautifully plated, and delicious. Thank you.