Pasta amatriciana with polpette
2 servings
60 minutes
Pasta amatriciana with polpette is an exquisite combination of classic Italian pasta and tender meatballs. Originating from the Lazio region, amatriciana is famous for its rich tomato sauce with spicy notes. The polpette, made from a mix of beef and pork, add depth of flavor and juiciness to the dish. The spiciness of the pepperoni jam enhances the flavor's depth, while bacon chips add a crispy texture. It is recommended to serve the dish with grated parmesan and fresh basil leaves for aromatic freshness. This is a perfect treat for those who appreciate traditional Italian recipes with a modern twist.
1
To prepare tomato sauce, blend half of the tomatoes with sugar and salt. Then combine with the remaining unblended part.
- Chopped tomatoes in their own juice: 70 g
- Sugar: 1 g
- Salt: 1 g
2
To prepare 5 pieces of polpette, grind the meat and minced meat twice. Whip the egg whites. Grate 30 grams of Parmesan. Mix all ingredients, then add the whipped egg whites. Roll 5 equal balls from the resulting mixture.
- Pork shoulder: 50 g
- Ground beef: 50 g
- Egg white: 2 pieces
- Parmesan (Parmigiano Reggiano): 33 g
3
Fry the meatballs until semi-cooked in a deep fryer. Boil the calamaretti until al dente. In a pan, add tomato sauce, meatballs, calamaretti, pepperoni jam (spicy pepper jam), chicken broth, cover with a lid and cook until the meatballs are done.
- Chopped tomatoes in their own juice: 70 g
- Chilli jam: 20 g
- Chicken broth: 70 ml
4
At the end of cooking, add bacon chips. Slightly thicken the sauce and add torn basil. Serve garnished with 3 grams of grated Parmesan, watercress basil, and pepper from a grinder.
- Bacon: 20 g
- Basil: 2 g
- Parmesan (Parmigiano Reggiano): 33 g
- Black peppercorns: 1 g