Perfect meatballs need to hold their shape, not fall apart in the sauce, and stay moist all the way through. The secret to getting the texture just right is some day-old bread soaked in milk and incorporated into the mix. So, if like me, you are making a lot of bread at the moment and there are always a few offcuts laying around, maybe it’s time to get ballin’!
Tag: Italian
Cacio e Pepe
Cacio e Pepe is the very definition of Italian cucina povera. Using only 4 ingredients, you will be on the couch in comfort food heaven in under 20 minutes.
Pappardelle with Italian Sausage and Cime di Rapa
The bitterness of wilted rapini seems to be the perfect companion to pork, chilli and garlic. This rustic recipe makes the most of the fire and caramelised butteriness that occurs when these flavours are allowed to infuse together.
Spaghetti A’Matt’riciana – or the Amatriciana Matt Loves To Eat!
Smoky bacon, fresh tomato and fiery chilli punctuate this sauce from Amatrice – the sauce that my husband loves the most!
Lentil and Pasta Soup
As much as I would like to live in a perpetual state of summer, as soon as the mercury drops to the teens, I almost immediately start thinking about lentil soup.
Cavatelli with Molisian Mixed Meat Ragù
There are few things in life more satisfying than handmade pasta – especially handmade pasta with a slow cooked ragù…
