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Fettuccine with fresh tomato and polpettas
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Lorenzo Ravioli
@lorenzoravioli- Ingredients
- Recipe
- Whole eggs5 unit(s)
- Special flour400 g
- Turmeric - Turmeric2 coffee spoon
- Peeled Ripe Tomatoes1 kg
- Olive oil100 ml
- Oil for frying to taste
- Basil leaves20 unit(s)
- Chopped Onion1 unit(s)
- Garlic Cloves2 unit(s)
- Ground beef300 g
- Sausage without guts300 g
- Stale bread1 unit(s)
- Glass of milk1/2 unit(s)
- Breadcrumbs200 g
- Mustard1 tablespoon
- Handful of parsley1 unit(s)
- Nutmeg to taste
- Grated Parmesan250 g
- Salt and Black Pepper to taste
- for the fresh pasta Make a nest with the flour and add 4 eggs gently beaten with the turmeric in the center. Once this is done, with the help of a fork, mix with the flour until you get a thick cream. When the dough is more rigid, start kneading with your hands until it has a firm, smooth and uniform consistency. Gotta let go of your hands! Wrap the dough in plastic wrap and let it rest for 30 minutes. Once that's done, open the dough with the help of a rolling pin and cut into the shape you want. Let it dry.
- For the sauce. In a skillet, sauté the onion. When fragrant, add the tomatoes, over low heat and wait for them to fall apart. Finally, add the basil and season with salt and pepper.
- preparing polpetta In a bowl, combine the two meats. Add 1 whole egg, the chopped bread soaked in milk, and mix gently with your hands. Put 1/4 of the breadcrumbs, mustard, grate the nutmeg, half of the parmesan, the chopped garlic and finally the parsley. Make medium balls without squeezing too much. Coat with the rest of the breadcrumbs and fry over medium heat until golden.
- Finishing Cook the pasta, add the fresh tomato sauce and the polpettas. Sprinkle the rest of the Parmesan! This dish will stay in the memory and taste of every kid!🏃🏼♀️🏃🏻 Success 💥
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