Who says no to a nice big plate of pasta with meatballs? This comfy Italian-American dish has always driven me crazy! Today I’ve decided to go for orecchiette – a type of pasta from Apulia, Italy. Even though mine turned out to be a little bit larger than the Italian nonnas usually make, but they were still heavenly.
Check out this video recipe and and tell us what you think in the comments below! ♥️
Ingredients:
3 tablespoons olive oil
1 small onion
3-4 garlic cloves
1 carrot
1/2 stalk celery
Half a cup red wine
A can of processed tomatoes
Salt, pepper to taste
Mini-meatballs
2 cups flour
2 eggs
Water
Instructions:
1. Make a well in the centre of the flour and crack in 2 eggs
2. Mix the dough into a ball (it should be not sticky to the touch)
3. Put it in the fridge and leave for about 2 hours
4. Cut the carrots, celery, onions into chunks and blend using a food processor
5. Heat some olive oil in a large pan
6. Make the «soffritto» by cooking the vegetables until they begin to brown
7. Deglaze the pan with some red wine
8. Pour in the processed tomatoes
9. Fry the meatballs in a separate pan until browned and then add to the sauce
10. While the meatballs are simmering in the sauce, roll the dough into a thin log
11. Cut it into even pieces, about 2 cm each
12. Press each piece with your finger to give it the «orecchiette» shape (orecchiette means «tiny ears» in Italian)
13. Throw the orecchiette into boiling water and cook for about 2-3 minutes
14. Add them to the saucepan and simmer for a couple of minutes
15. Serve with grated parmesan and enjoy!
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Email: olivissimi@gmail.com
Music: Sonatina No 2 in F Major Allegro / Joel
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