Warm family dinner: Fettucine with spicy meatballs!

I dare not call this an Italian dish because I don’t really know if they have “spaghetti and meatballs” in any authentic Italian kitchen or not (I guess it’s more of an American “invention”). Nevertheless, this is my own take on this “classic” dish and I promise this is a recipe that even Italians would love 😀 What’s brilliant about this dish is that the meat is so soft and succulent, the sauce well balanced and… it’s easy to make! You can do it in a big batch and just reheat when you need, so it saves a lot of cooking time as well. Now let’s get to the point.

*Ingredients: serves 4 people

– Meatballs:

  • 200 g minced pork
  • 200 g minced beef
  • 50 g bread crumbs
  • enough milk to soak the bread crumbs
  • 50 g parmesan cheese
  • 1 tbsp cayenne pepper
  • 1 tsp basil
  • 1 tsp thyme
  • 1 tsp onion powder
  • 1 small shallot diced
  • salt and pepper to taste
  • olive oil
  • 300-400 g fettucine
  • fresh basil to garnish

– Tomato sauce:

  • 400 g canned chopped tomatoes
  • 100 ml of beef stock
  • 1 diced shallot
  • 1 chopped garlic
  • 1 tsp basil, oregano, thyme

*Methods:

1. Warm the milk and soak the bread crumbs for 10-15 minutes.

2. Mix the meat well together with the spices, cheese and 1/2 of the diced shallots in a large bowl.

3. Add the soaked breadcrumbs and mixed thoroughly again.

4. Cover the bowl with clingfilm and let rest in the fridge for 30-45 minutes.

5. Uncover the clingfilm and start forming the meatballs (the size is your choice)

6. Heat a non-stick pan with olive oil and start browning the meat.

7. In another pot, heat olive oil and stir-fry the garlic and shallots until fragrant.

8. Add the canned tomatoes and herbs.

9. Add the stock and turn heat on low , only simmering.

10. Add the meatballs to the sauce and cook until the sauce is reduced to the right thickness!

11. Served with fresh fettucine. DONE!

Enjoy your meal!

 

Le Degustationator.

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Hot and spicy = pan-grilled chicken with tzatziki !!! (Ga nuong sot tzatziki)

Hi all!

A new day is approaching (it’s 00.42 right here, right now). Just arrived in Bratislava for summer vacation and felt like blogging a bit 😀 Well, I have to do some stuff afterwards anyway, important stuff, this is kinda like a warm up. And talking about warm and heat, nothing could beat a really hot and spicy pan grilled chicken with tzatziki sauce (indian + greek I guess???). This is not an original recipe per se but the combination is kinda wacky and it’s my own idea, but hey, it works like a charm. That juicy, tender and flavourful piece of chicken goes with that cool and fresh yoghurt cream like bread and butter. And you know what happens when bread goes with butter? They go to hell… which is your stomach, kind of :”) hihi. If you’re still in doubt, try it out for your self right now and tell me about it!!!

*Ingredients: serves 2

– Chicken breast : 300 gr (lườn gà)
– Greek yoghurt 300 ml (sữa chua không đường, đặc)
– Cumin 1 tbsp (hạt thìa là ai cập)
– Coriander : a big handful (mùi ta)
– Cayenne pepper: 1 tbsp (ớt khô cayenne)
– Tikka masala paste: 2 tbsp
– Garam masala : 1 tbsp
– Salt and pepper  to taste (muối + tiêu)
– Lemon juice : just a nice squeeze of half a lemon
– Minced garlic (tỏi): 3 tbsp
– Cucumber: 1 medium  (dưa chuột)
– Salad = rocket, mangold, water cress, spinach, etc. (rau salad của tây)

*Method:

1. Slice chicken breasts into big rectangular pieces (so they look pretty when plating).

2. Mix 100ml yoghurt with 1 tbsp of garlic, chopped coriander, salt and pepper, tikka masala paste, and the rest of the spices in a big bowl. Marinate the chicken and leave for at least 2-3 hours.

3. Cut the cucumber into 2 halves, scoop out the watery party with the seeds so the tzatziki will be nice and thick afterwards. Grate the cucumber into thin slices.

4. In another bowl, combine the rest of the yoghurt, garlic, salt and pepper, cucumber. Mix well together and chill in the fridge.

TIP! You can add dill or mint to the tzatziki if you want, a bit of olive oil as well 😉

5. Set the stove on high, make sure your pan is hot and start grilling your chicken. Don’t use too much oil otherwise it will become “frying”. Several minutes on each side would do, depends on the thickness of the cut. You don’t want to overcook it, trust me.

TIP! Make sure you get a nice sear and colour on the chicken, that’s where the flavour comes from. If a grilled piece of chicken looks like boiled, consider shoot yourself :)) nah, joking.

6. Plating it up! Take two pieces of chicken, make a V-shape by putting one on another at an angle. Add some fresh salad leaves behind the chicken. Spoon some tzatziki on the side. DONE!

This is how it’s “supposed” to look like 😛 According to ME

Hehehe, I gotta sleep now but I’m thinking about this dish… Oh dear

Anyway, have fun trying out this dish! I’m sure it will pay off 😉

Lots of love,

Le Degustationator