Pasta with meatball is all time favorite Italian dish, and I have to say this is by far the best spaghetti recipe I tried. This recipe is entirely emulation from Nigella Bites ” Rainy Day”, the only thing is I didn’t make the pasta, I mean I’m not that spirited enough to make my own, and I changed the ingredients for the meatball to turn it into more oriental version, since I haven’t got all the stuff required in the original recipe.
For pork meatball:
- 75g of minced pork,
- 1 spring onion, sliced
- 1 cracker, bash into fine crumb
- 1 tbsp of corn flour
- 2 tbsp of soy sauce
- few drops of sesame oil
Mix everything in a bowl with your hand, and stash in the fridge while you prepare the sauce.
For tomato sauce:
- 1 stick of celery,
- half an onion,
- 2 clove of garlic,
- 2 tsp of dried oregano,
- 1 small can of tomato purée,
- 1 tomato, diced
- knob of butter,
Start by crushing celery, onion, garlic, and oregano in a blender. In a saucepan, sauté the vegetable mush with couple tablespoons of oil. No need to brown them, after 2 minutes, pour in the purée and tomato, and thin the mixture with 2 cups of water. While waiting the sauce to simmer for 10 minutes, cook the pasta alongside.
So after that, you can roll the meatball out, and drop gently into the sauce to cook for another 6-8 minutes, depends on the size of the meatball. Before it is served, pour in some milk, turn off the heat, and adds in the butter. I like to add in the end, because this make the sauce glossy and thicker. To serve, just ladle the tomato sauce over the pasta, you can add parmesan or parsley to your liking.
- 150g of spaghetti,
- 1 strip of bacon,
- 1 tbsp of frozen pea,
- 1 egg,
- 1 tbsp of cream,
- Parmesan cheese,
Cook the pasta in salted water till al-dante. Meanwhile, fried the sliced bacon in hot pan. When it gets brown and crispy, stir in the pea.
De-glaze with little bit of pasta water or white wine, then toss together with the spaghetti.
In a bowl, whisk together cream, egg, grated cheese and a squirt of lemon juice. Season well. Turn off the flame, and pour in the milky mixture into the pan, letting the heat of pasta to cook the egg inside gently.
Serve immediately, presto!
I always wanted to try a risotto recipe, the trouble is I can’t the right kind of rice in nearby supermarket. Then the other day I saw this recipe on Chuck’s Day Off, and I thought I must make it. Obviously, this is no risotto, it is macaroni cooked in risotto way, then maybe it’s a practice before I make the real risotto :p
- 1 1/2 cup of macaroni,
- 1 liter of stock,
- 1 stalk of celery,
- 4 small shallots or half a large one,
- 2 clove of garlic,
- 3 shittake and button mushrooms, slice into cube
- 1 tbs butter,
- 1/2 tsp dried thyme,
- Cheddar cheese,
(P.S: I soaked the dried shittake mushroom in hot water just to soften it, then I poured the liquid where it’s soak in to the cooking stock.)
Grind celery, shallot and garlic in a processor or you could chopped everything finely. In a saucepan, bring the stock to simmer while preparing the risotto. Heat the vegetable in a pan with couple tablespoon of oil, you are not trying to brown it, just soften in low flame. Then, toss in the mushroom. Saute for couple minutes before mixing in the macaroni.
Ladle warm stock into the pan and stir till every liquid had been absorbed before carry on to the next ladle, this will take around 20min. At the last ladle, sprinkle over thyme and season with pepper. The macaroni at this stage will look very oozy, take the pan off the heat. Grate over cheese and stir in the butter, the whole dish just turned creamy and delicious! If you think it look dull in color, put in some chopped parsley, and it adds wonderful flavor as well.
Nigella once mentioned that risotto was her ultimate comfort food in Nigella Bites, well the process of stirring the rice and standing over hot stove for half an hour isn’t that enjoyable, I guessed it worth a labor after you taste it.