Recipes, Restaurants

Spaghetti with Polpettine, Proscuitto and peas

I LOVE Theo Randall at the Intercontinental on park lane in particular the focaccia you get (but more on that another time) and so I was extremely excited when I received his Pasta cookbook.

It took me a while to try any of the recipes but since then I haven’t looked back – they do require quite a broad variety of ingredients but the actual making us relatively simple…

The first one I tried was a slight adaptation of his ‘Spaghetti with Polpettine, Proscuitto and peas’. The adaptation is that I didn’t make the Polpettine – I had some mini veal meatballs in the freezer so used them instead!

It was a truly delicious meal and actually really simple (obviously more so than if you made the meatballs but that can’t be that difficult!)

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Ingredients (to make the whole lot)
– 400g minced veal
– 100g prosciutto, finely chopped
– 1 teaspoon chopped mint
– 1 teacup dried breadcrumbs
– 1 egg yolk
– 75g grated Parmesan
– olive oil
– 75ml double cream ( I use Elmlea to reduce the fat content!)
– 400g spaghetti
– 200g peas

Method
1. Place veal, prosciutto, mint, breadcrumbs, egg yolk and Parmesan in a large bowl and mix together thoroughly with your hands. Add seasoning and roll into little balls about 4cm in size.

2. Fry the meatballs slowly for c. 10 mins until cooked through. Drain excess fat then add cream and cook gently for 5 mins.

3. Cook the spaghetti in boiling water adding the peas after 4 mins. When the pasta is al dente drain and toss with the meatballs. Cook over a low heat for a couple of minutes then serve with black pepper and Parmesan.

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