Tuesday, January 3, 2012
Bite with Belkys: Pappardelle with Baby Meatballs and Sausage from D'Angelo Trattoria
Think back and remember what grandma or grandpa used to cook. Tonight, one chef is doing just that. He's going back to his roots and getting inspired to make authentic Italian dishes. Time to grab a Bite with Belkys.
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
Method of Preparation:
-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.
Serving Suggestion: Allegrini/Italian Red Wine
FOR MORE INFORMATION:
9 SE 7th Ave
Delray Beach, FL 33483