Austin Powers: The Spy Who Shagged Me"
Spaghetti and Mini Me'atballs
This dish may have "mini" in its name, but it's really for full-sized versions. It's too much for stunted clones!
You will need:
- 1/2 pound veal shoulder, finely ground in a meat grinder
- 1 cup plus 2 tablespoons ricotta cheese, drained for 1 hour
- 1 egg, beaten
- 1/2 cup freshly grated Parmigiano-Reggiano
- A few gratings nutmeg
- Salt and black pepper, to taste
- Flour, for dusting
- 1 cup extra virgin olive oil, for frying
- 2 cups basic tomato sauce, recipe follows
- Basil leaves, for garnish
- Your favorite tomato sauce
- 1/4 cup olive oil
- 1 tsp sliced garlic
- 2 oz Tomato sauce
- salt and fresh black pepper
- 4-5 basil leaves - torn
- 1 oz ricotta salata
- 1/4# Bucatini - blanched 5 minutes and coated with olive oil
For the meatballs:
1. In the bowl of a food processor, combine the veal, cheese, egg, Parmigiano, nutmeg, salt and pepper. When the mixture is well-blended, shape it into several balls 1-inch diameter.
2. Lightly dust each ball with the flour.
3. In a large, heavy-bottomed skillet with fairly high sides, heat the oil over high heat until just smoking. Add the balls, a few at a time, and cook until they are uniformly golden brown.
4. Remove with a spider or slotted spoon and keep warm while the remaining meatballs are cooked.
For the pasta:
1. Heat 1/2 the olive oil add garlic, until lightly golden.
2. Add tomato sauce
3. Heat precooked pasta for 3 minutes in pasta cooker
4. Add to sauce cook a couple more minutes, then add meatballs
5. Season and drizzle a little more olive oil
6. Put in bowl garnish with basil and ricotta salata