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tagliatelle arabiata thing...help? |
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#1 |
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Inactive Member
Join Date: Jun 2008
Location: Above the clouds
Posts: 22,453
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tagliatelle arabiata thing...help?
right I'm gonna knock out some meatballs, pasta and spicy tomatoy sauce thing.....here is my plan, roughly....
fry off a bit of onion and garlic, chuck into mince with a beaten egg and some random herbs. mould into meatballs and flash em off so they r sealed fry up some more onion, garlic and also chillies bung into a pan with meatballs, add chopped tomatos a bit of water and some sugar simmer for like 10 minutes while i do the pasta serve. will I kill anybody with my maverick cookery? |
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#2 |
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Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
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That sounds great, if you've got any fresh basil I'd chuck that in at the last minute as well.
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#3 |
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Join Date: Jan 2005
Location: In Front Of My PC
Posts: 1,688
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Sounds nice. I'll bring the garlic bread
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#4 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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As long as the meatballs are cooked through then you'll be fine.
You may want to simmer the sauce for a bit longer to take out the bitterness of the tomatoes, cook them down and bring all the flavours together. |
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#5 |
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Join Date: Jun 2008
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brilliant thanks peeps
![]() I'll make sure I save u some
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#6 |
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Join Date: Sep 2007
Posts: 35
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dont cook the onion and garlic before you add it to the mince, just add them raw, will give your balls
more flavour also oregano should be the herb to add to your mince, but not too much as can be overpowering, basil should be used in your tomato base, cook your tomato base first, fry off your balls seperatly then place into an ovenable dish covered in the sauce while you cook your pasta, there is no point in adding chilli to this dish.
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#7 |
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Join Date: Dec 2006
Posts: 1,295
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Quote:
right I'm gonna knock out some meatballs, pasta and spicy tomatoy sauce thing.....here is my plan, roughly....
fry off a bit of onion and garlic, chuck into mince with a beaten egg and some random herbs. mould into meatballs and flash em off so they r sealed fry up some more onion, garlic and also chillies bung into a pan with meatballs, add chopped tomatos a bit of water and some sugar simmer for like 10 minutes while i do the pasta serve. will I kill anybody with my maverick cookery? |
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#8 |
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Inactive Member
Join Date: Jun 2008
Location: Above the clouds
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Thought I'd just report back....
I got carried away and added 2 eggs to bind the balls, god knows why, so added a bit more tackiness with breadcrumbs, did the trick perfectly ![]() Oh, I added tomato purée to the sauce too, forgot to put that.... Next time I think I'll bung a bit more garlic in.... All in all it was a resounding success, and am now relaxing with some nice rosé. Anyway thanks for the tips and all! tackletart that version sounds lovely, unfortunately I was already slaving over a hot stove by that time, but I'll give it a go in future! |
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#9 |
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Join Date: Mar 2006
Posts: 30,072
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get that basil in!
done!!
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#10 |
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Inactive Member
Join Date: Jun 2008
Location: Above the clouds
Posts: 22,453
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oh I vaguely added some dried basil but my fresh basil from the herb patch is a bit err wilty, damn weather!
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#11 |
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Join Date: Oct 2003
Location: Athens - GR
Posts: 8,332
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meatballs are easier working from raw materials in my experience - get good lean meat, work it by hand into your breadcrumbs and herbs then in a good non stick pan do the outer layer of cooking...
Maybe I completely misunderstood your first post but I can't get how you made the cooked mince into a sticky ball kind of form? Actually ignore that, I do get what you did! Sounds workable.. an alternative is not to use the onion/garlic mix in the meatball but in the sauce - you can make a very plain meatball and let it simmer in a good marinade kind of thing and it will still get the essence of those flavours... |
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#12 |
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Inactive Member
Join Date: Jun 2008
Location: Above the clouds
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I didnt cook the mince before i moulded the balls silly! :PI put onion/garlic in the balls and the sauce, needs more garlic I was using home grown garlic bulbs and they were a bit weak. thanks for the tip
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#13 |
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Join Date: May 2008
Posts: 301
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When I do something like this I normally make the sauce ahead of time (like in the morning), then I just reheat it and pop the meatballs in. Sauces tend to taste better if they've been left for a while.
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#14 |
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Join Date: Apr 2008
Posts: 10,596
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also chopped green olives can add a nice bit of a bite to meatballs..........
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#15 |
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Join Date: Aug 2000
Location: Edinburgh
Posts: 23,326
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Meatballs have a thousand variations. Classic italian are 1/3rd each of pork, beef and veal mince. Other tips to add to the ones above, very finely chop up a red chilli in the meat, any finely chopped fresh herbs you have, grate in some fresh parmesan and when you roll them out, roll them in flour before adding to the pan to get a browner, firmer coating.
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#16 |
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Join Date: Aug 2003
Posts: 389
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Quote:
right I'm gonna knock out some meatballs, pasta and spicy tomatoy sauce thing.....here is my plan, roughly....
fry off a bit of onion and garlic, chuck into mince with a beaten egg and some random herbs. mould into meatballs and flash em off so they r sealed fry up some more onion, garlic and also chillies bung into a pan with meatballs, add chopped tomatos a bit of water and some sugar simmer for like 10 minutes while i do the pasta serve. will I kill anybody with my maverick cookery? Tagliatelle all'arrabbiata? That's something else entirely! The arrabbiata recipe doesn't include any type of meat - you could call it Spicy Meatballs Tagliatelle, but the arrabiata original is just tomatoes, chilli, garlic in olive oil and Pecorino Romano grated on the pasta at the end. |
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