Friday, April 13, 2012

Chicken Meatballs with Truffled Fettucini

This simple, yet comforting dish is perfect because everything can be made ahead of time and all you need to do is reheat the meatballs and cook the pasta. We toss the cooked pasta in butter and this fabulous truffle oil from Bella Luna that we bought ourselves for Christmas. A little goes a long way. Sprinkle some freshly grated parmigiano and asiago cheese and there you have it.

1 pound ground chicken breast
1 small yellow onion, minced
1/4 cup chopped fresh parsley and oregano
2 tbs Cavendar's salt free Greek Seasoning
1 tsp sea salt
1 egg
1/2 cup grated parmigiano cheese
3 tbs bread crumbs

Mix all ingredients together and fry in small batches in a large pan half filled with grapeseed oil and heated to 330 degrees. Cook until golden brown, about 10 minutes. Either refrigerate for later or cover and place in the oven on warm as you prepare your pasta.  These are also fun to make into miniature meatballs and serve them on skewers with olive oil and garlic marinated grape tomatoes and fresh mozzarella bocconcini. Always goes fast at a party!

For the pasta I used the recipe from my Mozza cookbook. It is so eggy and has a nice chewy, silky texture. The recipe is as follows:

6 egg yolks
3 whole eggs
2 1/4 cup flour

In a bread mixer with dough hook, knead ingredients for 25 minutes, dust with flour, wrap in plastic wrap and refigerate 45 minutes to overnight. The colder the pasta the easier it is to work with. Then follow the directions for your pasta machine and make the pasta of your choice. This time we made fettucini. It was fabulous! The meatballs freeze really well as does the fresh pasta for up to four weeks.

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