Text 23162, 96 rader
Skriven 2007-11-20 23:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: wines 442
=====================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> at the base seem to be about 50% off the prices we see
 CS> others quoting.

Good deal!

Kevin has now shrugged off his anti-Americanism and wants to know
where to enlist!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pasta Alla Chitarra W/ Meatballs
Categories: Italian, Pasta, Groundmeat, Veal, lamb
  Servings: 8

           FOR THE PASTA:
      7 c  flour
      6    whole eggs or
      2 lb store-bought fresh linguine
           FOR THE MEATBALLS:
      8 oz (200 grams) veal, ground
           An egg
      8 oz (200 g) freshly grated
           Parmigiano
      8 oz (weight; 200 g) bread
           crumbs
           small pinch of nutmeg
           Olive oil for frying
           FOR THE SAUCE:
    2/3 lb (250 g) each beef, pork,
           mutton, and lamb, diced
  6 1/2 lb (3 k) plum tomatoes,
           blanched, peeled and seeded
           small onion
           carrot, minced
    3/4 c  olive oil
           Salt

Maccheroni alla Chitarra con Polpettine

Maccheroni alla chitarra are a specialty from the Abruzzo region,
and are made by rolling a sheet of pasta slightly thicker than
normal (dime-and-a-half thick) and forcing it through the chitarra,
a set of closely strung strings that looks very much like the
strings of a guitar; the end result is spaghetti-like pasta that is
square in cross section.

Begin by preparing the sauce: Slice the onion and saute it in the
oil, and when it has become translucent add the meat. Cook,
stirring, until the meat has browned, then add the tomatoes and
carrot, and simmer for about three hours, checking seasoning towards
the end of the cooking time.

Meanwhile prepare the pasta, combining the eggs and flour and
kneading the resulting dough for a half hour, and letting it sit for
a half hour more. Roll it out slightly more than 1/16th of an inch
(1.5 mm) and press it through the chitarra (you can, if you want,
make tagliatelle, or, for that matter, use store-bought pasta).

Combine the ingredients for the meatballs and make them, rolling
blobs of the paste between your palms to make balls 1/2 inch (1 cm)
in diameter.

NOTE: The Slow Food recipe calls for 20 grams each veal, Parmigiano
and bread crumbs. Since this is an ounce each of the ingredients,
which would result in very few meatballs, I increased it on the
assumption that they made a transcription error. In any case, fry
the meatballs until golden brown in olive oil and drain them well on
absorbent paper.

Bring abundant salted water to a boil and cook the pasta, stirring
it with a fork to keep the strands from tangling (if it's fresh
pasta figure a cooking time of about 3 minutes). Drain the pasta,
season it with most of the sauce, and divvy it out into the plates.
Use the remainder of the sauce to season the meatballs, and sprinkle
them over the pasta.

A wine? Montepulcianto D'Abruzzo, and I would go with one that's not
heavily oaked.

From Kyle Phillips

From: Http://Italianfood.About.Com
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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