Pappardelle with shrimps and asparagus
Challenging
Serve hot
Neapolitan meatballs
Easy
Serve hot
Print recipe
Ingredients
- Pappardelle (ref. A20) - 250 g (5 nests)
- Napolitana (ref. H3) - 160 g
- Minced pork/veal - 180 g
- Egg - 1/2 pc
- Grated Parmesan cheese - 1 tbsp
- Chopped parsley - 3 g
- Onion puree (raw onion out of the blender) - 1/4 pc
- Breadcrumbs - 1/2 tbsp
- Dijon Mustard - 1/2 csp
- Salt and pepper
- Olive oil - 1/2 csp
- Basil (garnish)
Preparation
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Ingredients
- Pappardelle (ref. A20) - 250 g (5 nests)
- Napolitana (ref. H3) - 160 g
- Minced pork/veal - 180 g
- Egg - 1/2 pc
- Grated Parmesan cheese - 1 tbsp
- Chopped parsley - 3 g
- Onion puree (raw onion out of the blender) - 1/4 pc
- Breadcrumbs - 1/2 tbsp
- Dijon Mustard - 1/2 csp
- Salt and pepper
- Olive oil - 1/2 csp
- Basil (garnish)
Neapolitan meatballs
Preparation
Mix the minced meat with the onion purée, chopped parsley, breadcrumbs, mustard, half the parmesan, the egg. Season and form balls.
Arrange the meatballs on an oiled baking dish, pepper lightly and cover with the rest of the parmesan. Bake at 180°C for 20 to 25 minutes (time may depend on the size of the meatballs).
Once cooked, pour the Neapolitan sauce in the dish and return in the oven for 3 to 5 minutes to heat the sauce properly.
Reheat the pappardelle in lightly salted boiling water for 75 seconds and drain.
Arrange the pappardelle and meatballs on warm dishes and coat with sauce. Garnish with basil leaves.
Cold line preparation
Follow the first two steps. Once ready, cool down the meatballs and thaw the pappardelles, respecting the hygiene rules. For the sauce you just have to open the pouch.
Arrange the cold meatballs, the thawed pappardelle and the cold sauce in a tray.