Tagliatelle with Meatballs and Zucchini Flowers
Category: Pasta
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Egg Tagliatelle | 300g |
| Grana Padano DOP (cheese) | 50g |
| Zucchini flowers | 6 |
| Freshly ground black pepper | To taste |
| Sausage (fresh) | 300g |
| Egg | 1 |
| Fresh parsley (chopped) | To taste |
| Sweet paprika | 1 tsp |
| Fresh thyme (sprigs) | 2 |
| Fine salt | To taste |
| Garlic clove | 1 |
| Extra virgin olive oil | 30g |
| Butter | 20g |
| Tomato paste | 1 tbsp |
| White wine | 160ml |
Instructions:
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Prepare the Meatballs: Begin by preparing the meatballs. Remove the casing from the sausage and place the meat in a large mixing bowl. Use a fork to break up the sausage into small pieces. Add the egg, a handful of chopped parsley, sweet paprika, and fresh thyme leaves. Season with salt and pepper to taste. Mix the ingredients together thoroughly. Gradually incorporate some breadcrumbs to bind the mixture. Once everything is well combined, shape the mixture into small meatballs, roughly the size of a cherry.
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Make the Sauce: In a large pan, heat the extra virgin olive oil over medium heat. Add the garlic clove (lightly crushed) and sauté it until fragrant. Add the butter and let it melt. Stir in the tomato paste and cook for a couple of minutes, allowing the paste to slightly caramelize. Next, carefully add the meatballs to the pan, making sure they are evenly spaced out. Brown them gently on all sides, turning them occasionally. Once browned, reduce the heat and pour in the white wine. Allow the mixture to simmer for 15 minutes, giving the meatballs time to cook through and the flavors to meld together.
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Prepare the Zucchini Flowers: While the meatballs are simmering, clean the zucchini flowers. Remove the stems and gently open each flower to inspect for any dirt or debris. If necessary, use a small brush or a clean cloth to gently clean the flowers. Slice them into thin strips and set them aside.
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Cook the Tagliatelle: Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to the package instructions, ensuring they remain al dente. Once the pasta is cooked, drain it, reserving a little of the cooking water for later.
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Combine and Serve: In a large skillet, gently toss the cooked tagliatelle with the meatball sauce. Add the zucchini flower strips and toss everything together, allowing the heat to briefly soften the flowers. If necessary, add a little pasta water to help bind the ingredients together.
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Plate and Garnish: Serve the pasta in individual bowls. Finish by sprinkling the Grana Padano DOP over the top and grinding some black pepper to taste. Serve hot and enjoy this delightful pasta dish, perfect for any occasion.
Enjoy your Tagliatelle with Meatballs and Zucchini Flowers! Buon appetito!
