FRESH PASTA WITH MEATBALLS AND MUSHROOMS

Fresh Pasta With Meatballs and Mushrooms image

This was a recipe I saw on the Today show and it looked great...or maybe I needed to eat breakfast. Here is my answer to American spaghetti and meatballs, a delicate dish of fresh pasta with small rounds of veal flavored with mushrooms, sweet peas, and mint-and no tomato sauce in sight. Pasta alla chitarra is my first choice here, because the short strands are easiest to eat with the meatballs. But fresh tagliolini will also be delicious.

Provided by CunSwim

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

8 ounces ground veal
1/4 cup freshly grated parmigiano-reggiano cheese
1 large egg yolk
1/2 cup fresh breadcrumbs or 1/2 cup store-bought unseasoned breadcrumbs
1 small garlic clove, minced
2 teaspoons chopped fresh Italian parsley
kosher salt, and freshly ground
black pepper
1 cup olive oil, plus more
olive oil, for drizzling (optional)
2 tablespoons olive oil, plus more
olive oil, for drizzling (optional)
1 medium onion, chopped
12 ounces white button mushrooms, wiped clean, stems removed, and sliced 1/2 inch thick
kosher salt & freshly ground black pepper
1/2 cup fresh sweet peas or 1/2 cup thawed frozen tiny peas
1/2 cup vegetable stock or 1/2 cup vegetable broth, made with Knorr powdered bouillon
6 fresh mint leaves
1/2 lb pasta, alla chitarra (page 94) or 1/2 lb tagliolini made from fresh egg pasta dough (page 94)
4 tablespoons unsalted butter
1/4 cup freshly grated parmigiano-reggiano cheese

Steps:

DIRECTIONS.
Place the meat in a large bowl, add the Parmigiano, egg yolk, bread crumbs, garlic, and parsley, and season well with salt and pepper. Mix thoroughly but delicately so as not to compress the meat, which would toughen it.
Take a piece of the meat mixture about the size of a small grape and roll the mixture between the palms of your hands into a small ball. Place on a plate, and repeat with the remaining meat mixture.
Line a large shallow plate with paper towels. Set aside.
Heat 1 cup of the olive oil in a 10- to 12-inch skillet over medium heat. Place only as many meatballs in the pan as you can without crowding them and panfry until browned and crisp on one side, about 3 minutes. Flip and cook until the other side is browned and crisp, about 2 minutes more. Remove the meatballs from the pan with a spatula and place on the prepared plate to drain. Repeat with any remaining meatballs.
Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Add the onion and sauté until translucent, about 4 minutes. Add the mushrooms, season with salt and pepper, and sauté 5 minutes. Add the peas, toss, and cook until the mushrooms release their liquid, about 2 to 3 minutes. Add the stock and mint and cook for another 5 minutes. Taste and, if necessary, adjust the seasoning. Add the meatballs, toss well, and set aside, covered, to keep warm.
Fill a 10-quart stockpot with 7 quarts (6.6 liters) of water. Add 2 tablespoons kosher salt and bring to a boil. Add the pasta and cook until al dente.
Reserve 1/2 cup of the cooking liquid, then drain the pasta and stir it into the sauce. Add the butter, the Parmigiano, and a few tablespoons of the reserved cooking water, and heat over very low heat. Taste and adjust the seasoning, then toss thoroughly, drizzling with more olive oil if desired.
Wine: A young sparkling Prosecco from the Veneto may seem an unusual selection for meatballs, but because these are made with veal, it's the perfect choice here.

Nutrition Facts : Calories 724.5, Fat 54.6, SaturatedFat 13.2, Cholesterol 91.1, Sodium 219.4, Carbohydrate 40.9, Fiber 3.1, Sugar 3.7, Protein 19.1