Spaghetti alla Chitarra con le Pallottine Abruzzesi — Altro che ‘Spaghetti and Meatballs’!”

Scopri la vera versione italiana degli spaghetti con le polpette — un piatto che non nasce negli Stati Uniti, ma nel cuore dell’Abruzzo!
VISITACI su:
► ENGLISH https://www.piattorecipes.com/
► ITALIANO https://www.piattoricette.it/

#pasta #primipiatti #cucinaitaliana

📕 Il Libro di Cucina: Pasta Affair
Ami la cucina regionale italiana?
Scopri “Pasta Affair” di Flavia Diamante — 50 ricette autentiche dall’Italia, spiegate passo dopo passo. Perfetto per chi vuole cucinare come in una vera cucina italiana.

★ PIATTO il canale dove il CIBO è il SOLO PROTAGONISTA
ISCRIVITI qui:
➠ https://bit.ly/386qHtO
Clicca sulla campanella 🔔 per ricevere le notifiche quando pubblichiamo una nuova ricetta.❤️

===========
PRODOTTI UTILIZZATI IN QUESTO VIDEO
===========
Links affiliati Amazon:
► La Cocotte Casseruola Ovale: https://amzn.to/2RU1QYs
► Grembiule con Tasche e Cintura Regolabile, Taglia Unica, Ciliegia, Tela di Cotone
: https://amzn.to/3mi2wRK
► Cassette Iwatani: https://amzn.to/3h2sXIT

===========
INDICE
===========
00:00 – Introduzione
00:35 – Sugo per Spaghetti e Polpette
02:56 – Pasta Fresca all’Uovo e Spaghetti alla Chitarra
03:43 – Come Fare le Polpettine Italiane
05:14 – Come Friggere le Polpettine e Cuocere la Pasta
06:20 – Come Preparare i Veri Spaghetti e Polpette All’Italiana

===========
Spaghetti alla Chitarra con le Pallottine Abruzzesi — Altro che ‘Spaghetti and Meatballs’!”
===========
INGREDIENTI (per 6 persone)
Per il Sugo:
✅ carne di manzo (cappello del prete o reale): 300 g
✅ costine di maiale: 300 g
✅ carota: 1
✅ sedano: 1
✅ cipolla: 1
✅ aglio: 2 spicchi
✅ sale fino
✅ pepe nero
✅ olio extravergine d’oliva
✅ vino bianco: per sfumare
✅ passata di pomodoro: 700 g

Per la Pasta:
✅ farina 00 per pasta: 200 g
✅ semola di grano duro: 100 g
✅ uova intere: 3

Per le Polpettine:
✅ carne macinata di manzo: 300 g
✅ parmigiano grattugiato: 40 g
✅ pane raffermo: 40 g
✅ latte: 2 cucchiai (per ammorbidire il pane)
✅ uovo: 1
✅ pepe nero
✅ noce moscata: q.b.
✅ sale fino: q.b.

===========
SEGUICI
===========

VISITACI su:
► ENGLISH https://www.piattorecipes.com/
► ITALIANO https://www.piattoricette.it/

Iscriviti a PIATTO™ su YouTube:
► https://bit.ly/386qHtO

Iscriviti a PIATTO™ RECIPES (English-only) on YouTube:
► https://bit.ly/2MBaIMB

Facebook:
► https://www.facebook.com/piattoricette/

Twitter:
► https://twitter.com/piattorecipes/

Instagram:
► https://www.instagram.com/piattoricette/

Pinterest:
► https://www.pinterest.com/piattorecipes/

===========
CREDITI
===========
Marketing – Social Media – Branding: Kaniko Limited
Production – Shutter Noir Productions
Distribution – Piatto LLC

===========
DISCLAIMERS
===========
Questo video non è stato sponsorizzato da alcuna persona od azienda.
Nessun prodotto od ingrediente è stato fornito da terze parti per la realizzazione di questo video.

Il contenuto di questo video ed i suoi diritti sono di proprietà esclusiva di Piatto, LLC.
È vietata qualunque riproduzione totale o parziale non autorizzata.
Il link per questo video su YouTube può essere condiviso ed inserito nei social networks nonché in tutti i canali mediatici principali (come web, stampa, TV, cinema etc…).

PIATTO, in qualità di Affiliato Amazon riceve un guadagno dagli acquisti idonei.
Questo vuol dire che senza alcun costo per te, PIATTO può ricevere delle piccole commissioni se clicchi sul link affiliato di Amazon e procedi con un acquisto idoneo.

For all the Italians who think spaghetti and meatballs are just an Italian-American invention, then welcome to the 51st state of the Federation, Abruzzo. Here comes one of the few truly Italian dishes that combines meatballs and pasta in the same dish. Spaghetti alla chitarra with meatballs. Small, succulent morsels of meat immersed in a rich, thick, and fragrant sauce. A dream recipe for those who love meat-based first courses and for those who love authentic Italy. For the meat sauce, we need an onion, a carrot, [Music] a celery stalk , and a few whole garlic cloves. [Music] Heat the extra virgin olive oil in a heavy saucepan. Brown the garlic and then remove it. Now comes the meat, [Music] pork and beef ribs. Beef for stew, so to speak. Brown over high heat. The meat sauce pairs perfectly with the meatballs. However, if you prefer a simple, quick, and light sauce, go ahead. We won’t fine you. The meat must brown and set to create the right depth of flavor. [Music] Once it’s nicely browned, we add the vegetables in large pieces, brown them, and deglaze with half a glass of white wine. We deglaze the cooking liquid well, then add the tomato puree, [Music] a little water, three pinches of salt, three of pepper, and let it simmer gently for at least 2 hours. 3 hours would be ideal; the meat will fall apart and the sauce will become full-bodied, rich, almost spoonable. In the meantime, we prepare the chitarra pasta and meatballs. Today Nicole is calling on Grandma Lulù, a master of homemade pasta, for help. The classic shape for this dish is spaghetti alla chitarra, a fresh egg pasta cut with a tool that gives spaghetti its name. You can find the dedicated video on our channel. Here, Grandma Lulu makes the dough the old-fashioned way: she kneads it by hand, rolls it out with a rolling pin, and then passes it through a chitarra. The result is a square-section dough about 2-3 mm thick with a rough surface that captures the sauce like no other. [Lulù]: “Our beautiful little guitars with meatballs!” The guitars are ready. Now let’s go back to Nicole, who’s preparing the meatballs for us. For the meatballs, we need breadcrumbs soaked in milk, ground beef, [Music] grated Parmesan cheese, [Music] an egg, salt, freshly ground black pepper, and a generous grating of nutmeg. [Music] Your hands are the best tools for this job, so you knead [Music] and when the mixture is smooth, we wrap it in cling film to prevent it from oxidizing and put it in the refrigerator to mature for half an hour. It can also be left to rest overnight. to intensify the flavors, if possible. It’s time to get back to our meatballs. These are the size of an olive. Imagine six balls in a single spoonful, like the authentic Bolognese tortellini, six per spoonful. Once formed, we roll them in flour to prevent them from sticking and to give them that unique golden brown and crispy texture during cooking. In Italy, meatballs are usually served alone as an appetizer or main course, and almost never on top of pasta. So, how did spaghetti with meatballs become a symbol of Italian cuisine in a country like the United States? The most widely accepted theory is that Italian immigrants, arriving in a land where meat was more accessible and restaurant customers expected a complete meal with meat and carbohydrates, combined their beloved pasta with meatballs. The meatballs are made, the sauce is ready. Ditto for the chitarra. All that’s left to do is cook the chitarra pasta, the meatballs, and combine everything. Remove the vegetables and meat from the sauce. Those are our second course. Notice how tender this meat is; you can even cut it with a spoon. Meanwhile, let’s boil the spaghetti alla chitarra. A good alternative is bronze-drawn square spaghetti with the same rough texture and cross-section. Of course, it’s not egg-based. While the pasta cooks, cover the pan with a lid. We heat the bottom of a pan with some oil and sauté all the floured meatballs in it. We let them brown well. [Music] When a nice crust forms, we add half the meat sauce and two ladles of cooking water. [Music] And this is the final result and the secret to the creaminess of this dish. Finally, the best moment: plating. Here is the dish that unites two worlds, the rustic cuisine of Abruzzo and the American dream of abundance. [Music] The meatballs of Abruzzo demonstrate that the roots of Italian cuisine are strong, alive and capable of reinventing themselves. Serve them with grated Parmesan and a good red wine, of course. And don’t forget to subscribe to PIATTO if you haven’t already done so and to give it a like and a hype. [Music]