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Meat Meatballs with Artichoke and Potato

Ingredients for 4 people 600g ground pork. 50g bread crumbs. 150cc milk. 2 onions. 6 garlic cloves. 2 green peppers. 1 red pepper. parsley. 1 whole egg. 150cc dry white wine. 1 tablespoon vinegar (any kind except balsamic). 300cc chicken stock. flour for coating. 1 tablespoon flour. 4 artichokes. 4 potatoes. salt. freshly ground black pepper. olive oil. Preparation Put the ground pork in a bowl and mix it with the bread crumbs that you've softened in the milk, then add the egg. Season with salt and pepper, and knead everything together until the meat feels well bound and sticky. Let it rest for 4 or 5 hours in a covered bowl in the fridge. This step makes all the difference — the meat firms up and the flavors meld beautifully. Shape the mixture into meatballs, dust them lightly with flour...   and fry them in plenty of hot oil until they're golden and crispy on the outside. Once fried, set them on paper towels to soak up the extra oil... S...

Fettuccine Carbonara with Morel Mushrooms



Today we're making fettuccine — the kids absolutely love it, and honestly, so do the grown-ups. There are countless carbonara recipes out there, but today I decided to try adding morel mushrooms, and I have to say, the result was really satisfying. I hope you'll give it a try.






Ingredients for 4 people

  • 400g fettuccine.
  • Olive oil.
  • 150g smoked streaky bacon, diced small.
  • 10g dried morel mushrooms.
  • 1 large onion.
  • 2 cloves garlic.
  • 300cc cooking cream.
  • 3 whole eggs.
  • 100g grated Parmesan cheese.
  • Salt.

Preparation

  1. Put a bowl of water in the microwave on maximum temperature for 2 minutes. Add the morel mushrooms to the hot water and let them rehydrate for about 10 minutes. Squeeze out the excess water and set them aside.
  2. Finely chop the onion and garlic, then put them in a pan over the heat with some olive oil. Once the sofrito is cooked, add the bacon and morels. Let everything cook together for a couple of minutes, then take it off the heat and keep it covered so it stays warm.
  3. In a pot of boiling water with salt and a splash of oil, cook the fettuccine.
  4. Once cooked according to the package instructions, drain the pasta and add it to the pan with the sofrito.
  5. In a bowl, beat the whole eggs with a pinch of salt, then add the cream and grated cheese. Pour this mixture over the pasta in the pan and put it back on the heat. Stir everything with a wooden spoon so the egg cooks through and the sauce comes together nicely with the fettuccine.
  6. Serve hot.

Notes

You can make this with other mushrooms, but morels give it a special flavor that's hard to beat.
I used fresh pasta for this recipe.


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