Pino Luongo and Mark Stausman's Fresh Pasta with Meatballs and Mushrooms
From their cookbook, Two Meatballs In The Italian Kitchen. Check out Pino's restaurants:
23 E. 74th St.,
New York, NY 10021
1167 Madison Ave.,
New York, NY 10028
16 W. 51st St.,
New York, NY 10020
- 8 ounces ground veal
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 large egg yolk
- 1/2 cup breadcrumbs
- 1 small garlic clove, finely chopped
- 2 teaspoons Italian parsley, chopped
- Salt and freshly ground black pepper
- 1 cup plus 2 tablespoons olive oil, plus more for drizzling
- 1 medium onion, chopped
- 12 ounces white button mushrooms, wiped clean, stems removed and sliced 1/2 inch thick
- 1 1/2 cups fresh sweet peas or thawed tiny frozen peas
- 1/2 cup vegetable stock or broth
- 6 mint leaves
- 1 1/2 pounds pasta alla chitarra or tagliolini
- 4 tablespoons unsalted butter
- 1/4 cup freshly grated Parmigiano Reggiano cheese
Yields: 6 servings
Take a piece of the meat mixture about the size of a small grape and roll the mixture between the palms of your hands into a small ball. Place on a plate, and repeat with the remaining meat mixture.
Line a large shallow plate with paper towels. Set aside.
Heat 1 cup of the olive oil in a 10- to 12-inch skillet over medium heat. Place only as many meatballs in the pan as you can without crowding them and panfry until browned and crisp on one side, about 3 minutes. Flip and cook until the other side is browned and crisp, about 2 minutes more. Remove the meatballs from the pan with a spatula and place on the prepared plate to drain. Repeat with any remaining meatballs.
Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Add the onion and sauté until translucent , about 4 minutes. Add the mushrooms, season with salt and pepper, and sauté 5 minutes. Add the peas, toss, and cook until the mushrooms release their liquid, about 2 to 3 minutes. Add the stock and mint and cook for another 5 minutes. Taste and, if necessary, adjust the seasoning. Add the meatballs, toss well, and set aside, covered, to keep warm.
Fill a 10-quart stockpot with 7 quarts of water. Add 2 tablespoons salt and bring to a boil. Add the pasta and cook until al dente.
Reserve 1/2 cup of the cooking liquid, then drain the pasta and stir it into the sauce. Add the butter, the Parmigiano, and a few tablespoons of the reserved cooking water, and heat over very low heat. Taste and adjust the seasoning, then toss thoroughly, drizzling with more olive oil if desired.
kitchen tipssee all »
- latest show clips
- celebrity friends
- cooking videos
- rachael between the scenes
- backstage pass
- tips and stories
- be on the show
- set tour
- audience tickets
- rachael's bio
- what's rach wearing
- rach on the radio
- follow us on twitter
- join us on facebook