Bite with Belkys: Pappardelle with Baby Meatballs and Sausage from D'Angelo Trattoria

The Chef: Rickie Piper

The Restaurant: D'Angelo Trattoria

The Dish: Pappardelle with Baby Meatballs and Sausage

extra virgin olive oil, to cook

5 cloves of garlic, minced

5 oz. of ground beef

5 oz. of ground veal

1/4 cup of grated parmesan cheese

1 bunch of Italian parsley, chopped

1 onion, chopped

6 oz. of sweet Italian sausage

fresh basil, to taste

salt and pepper, to taste

8 oz. of San Marzano tomato sauce

1/4 cup of pecorino romano cheese, grated

10 oz. of egg noodle pappardelle pasta

6 oz. of buffalo ricotta

-Begin by pouring extra virgin olive oil in a hot pan. Then, sauté minced garlic.

-Prepare the meatballs with 50 percent ground beef and 50 percent ground veal. At the restaurant, they also include 1/4 cup of grated parmesan cheese, some Italian parsley, onion and a little extra virgin olive oil. Roll up the meatballs nice and small, and then add them to the sautéed garlic.

-Next, peel the skin off sweet Italian sausage and pull the meat apart. Toss the sausage in with the meatballs.

-Afterwards, add fresh basil, salt and pepper.

-Then, add tomato sauce and mix it all together. Once the tomato sauce starts to boil, add grated pecorino romano cheese.

-Lastly, add cooked egg noodle pappardelle pasta and toss.

Simply add a scoop of fresh buffalo ricotta and garnish with basil.

Serves: 4

Serving Suggestion: Allegrini/Italian Red Wine

FOR MORE INFORMATION:
D'Angelo Trattoria
9 SE 7th Ave
Delray Beach, FL 33483
561-330-1237