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Correo Electrónico
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Ingredientes
- 400g minced lamb
- 8 anchovy fillets, finely chopped
- 2 cloves garlic, crushed (I like garlic in both the meatballs and sauce, but feel free to omit this here if you don’t)
- 1 slice decent white bread, crusts removed, soaked in 5-6 tablespoons milk
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon parsley, leaves finely chopped
- Zest of 1 lemon
- Flour
- For the sauce
- 2 tins of good quality chopped tomatoes
- 1 largeish onion, finely chopped
- 1 fat clove garlic, crushed
- 1 teaspoon chilli flakes (or to taste)
- A good knob of butter
- 2 bay leaves, torn
- 1 glass white wine
- 450ml good quality vegetable or chicken stock
- Parsley, finely chopped
- Parmesan, to serve
- Spaghetti (I’ll leave the amount up to you as I’m not prepared to divulge the disgusting amounts I can get through in one sitting)
View Full Recipe at Food Stories
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 510g | |
| Calories 1053 | |
| Calories from Fat 617 | 59% |
| Total Fat 68.71g | 86% |
| Saturated Fat 31.92g | 128% |
| Trans Fat 0.0g | |
| Cholesterol 246mg | 82% |
| Sodium 902mg | 38% |
| Potassium 984mg | 28% |
| Total Carbs 8.2g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.69g | 1% |
| Protein 70.12g | 112% |
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.%20Anyway%20I%20decided%20to%20do%20some%20experiments,%20and%20found%20that%20actually,%20in%20some%20dishes%20in%20particular,%20using%20filtered%20water%20really%20does%20affect%20the%20end%20result.%20Here%E2%80%99s%20the%20first%20of%20my%20recipes,%20then,%20a%20foodstuff%20very%20close%20to%20my%20heart%20(and%20my%20arse,%20and%20my%20belly)%20%E2%80%93%20pasta.%3C/p%3E%3Cp%3EAt%20first%20I%20considered%20the%20possibility%20that%20my%20%E2%80%98orrible%20South%20London,%20%E2%80%98ard%20as%20nails,%20thick-with-limescale-potential%20water%20would%20be%20absorbed%20by%20the%20pasta%20and%20taint%20the%20flavour,%20which%20it%20does,%20actually,%20as%20I%20found%20out%20when%20I%20did%20a%20side%20by%20side%20taste%20test.%20Once%20I%E2%80%99d%20put%20the%20sauce%20on%20though,%20it%20was%20hard%20to%20notice%20that%20much%20of%20a%20difference.%20What%20was%20left%20with%20me%20however,%20was%20the%20idea%20of%20all%20the%20crap%20being%20in%20there.%20Once%20I%E2%80%99d%20tasted%20the%20impurities,%20they%20were%20lodged%20in%20my%20mind%20and%20muddying%20my%20pasta.%20Nothing%20messes%20about%20with%20my%20pasta.%3C/p%3E%3Cp%3EThere%20was%20a%20bigger%20difference,%20however%20%E2%80%93%20the%20starchiness.%20In%20On%20Food%20and%20Cooking,%20McGee%20says%20that%20hard,%20alkaline%20water%20like%20mine%20increases%20the%20amount%20of%20starch%20that%20is%20released%20from%20the%20pasta,%20by%20weakening%20the%20%E2%80%98protein%20starch%20film%20at%20the%20noodle%20surface,%20and%20the%20ions%20act%20as%20a%20glue%20to%20bond%20noodle%20surfaces%20together%E2%80%99.%20Basically,%20it%E2%80%99s%20stickier.%20I%20don%E2%80%99t%20want%20sticky%20pasta.%20I%20want%20the%20silkiest%20separated%20strands%20of%20spaghetti%20and%20I%E2%80%99m%20damn%20well%20going%20to%20have%20them.%20I%20deserve%20the%20best%20pasta%20it%20is%20possible%20to%20have,%20don%E2%80%99t%20I?%20There%E2%80%99s%20a%20perfect%20slipperiness%20about%20this%20spaghetti,%20and%20a%20creamy%20texture.%20I%E2%80%99ve%20topped%20it%20here%20with%20lamb%20and%20anchovy%20meatballs%20(the%20only%20dish%20where%20I%20don%E2%80%99t%20mix%20sauce%20with%20pasta%20as%20I%20think%20it%20looks%20pleasantly%20old%20school).%20The%20meatballs%20are%20bright%20with%20lemon%20zest,%20and%20they%20have%20a%20lightness%20from%20the%20bread%20soaked%20in%20milk,%20meaning%20you%20can%20easily%20plough%20through%20a%20massive%20bowl%20while%20channeling%20Ray%20Liota.%3C/p%3E%3Cp%3ESpaghetti%20with%20Lamb%20and%20Anchovy%20Meatballs%3C/p%3E%3Cp%3EFor%20the%20meatballs%3C/p%3E%3Cp%3EMix%20all%20the%20meatball%20ingredients%20together%20with%20some%20black%20pepper.%20Fry%20off%20a%20tiny%20little%20patty%20of%20the%20meatball%20mixture%20to%20taste%20it%20for%20seasoning%20%E2%80%93%20you%20may%20want%20to%20add%20some%20salt.%20Form%20the%20rest%20into%20meatballs%20with%20floured%20hands%20(slightly%20smaller%20than%20golf%20balls).%20It%20should%20make%20around%2028-30%20depending%20how%20large%20you%20make%20them.%3C/p%3E%3Cp%3EAdd%20a%20very%20small%20amount%20of%20oil%20(groundnut,%20veg)%20to%20a%20pan%20and%20fry%20the%20meatballs%20in%20batches,%20around%206-8%20at%20a%20time.%20When%20they%20are%20browned%20remove%20them%20and%20set%20aside.%3C/p%3E%3Cp%3ESoften%20the%20onion%20in%20all%20the%20lovely%20flavoured%20fat%20that%20has%20come%20out%20of%20the%20meatballs.%20Once%20they%E2%80%99re%20softened,%20add%20the%20garlic%20and%20fry%20briefly,%20then%20splash%20in%20the%20wine.%20Let%20it%20cook%20out%20for%20a%20couple%20of%20minutes,%20then%20add%20all%20the%20other%20ingredients.%20Simmer%20gently%20for%20about%2045%20minutes,%20or%20until%20the%20sauce%20is%20thick.%20Add%20the%20meatballs%20back%20in%20and%20get%20your%20spaghetti%20on.%3C/p%3E%3Cp%3EFill%20a%20large%20pan%20with%20BRITA%20filtered%20water.%20and%20a%20good%20amount%20of%20salt,%20more%20than%20you%20think.%20When%20it%20has%20come%20to%20the%20boil,%20add%20your%20spaghetti%20and%20cook%20until%20al%20dente.%20Drain.%20Top%20with%20some%20meatballs%20and%20sauce,%20parsley%20and%20parmesan.%3C/p%3E){kind=link}