Spaghetti alla chitarra with meatballs
- Lactose Free
- Energy Kcal 795
- Carbohydrates g 67.4
- of which sugars g 10.2
- Protein g 72.4
- Fats g 25.3
- of which saturated fat g 8.65
- Fiber g 4.6
- Cholesterol mg 381
- Sodium mg 727
- Difficulty: Easy
- Prep time: 60 min
- Cook time: 3 h 10 min
- Serving: 4
- Cost: Low
PRESENTATION
If you're diving into the heart of Italian cuisine, don't miss spaghetti alla chitarra con le pallottine. Seriously good stuff. This isn't your everyday pasta—spaghetti alla chitarra is made using a wooden frame with metal wires, kind of like a guitar. Gives it this unique square shape and a robust texture. The sauce? A rich, slow-cooked mix of meats that offers a deep and rustic flavor—so so satisfying and comforting. And then, the pallottine. Little beef meatballs, juicy and flavorful, dotting the sauce like hidden treasures. Really, it's a dish showcasing the simple yet really really good culinary traditions of the Abruzzese region.
In Abruzzo, you'll find slight variations of the pallottine recipe. Some families toss in cheese or parsley, while others mix pork with beef for the sauce. And you know what, regardless of these tweaks, there’s always that classic tangy tomato base, simmered until it’s thick and sweet. Let those tiny meatballs soak it all up. This dish is more than just a meal; it's an experience. You might want some crusty bread to scoop up any leftover sauce. Pretty simple. It's dishes like this that showcase the charm of Italian regional cuisine—where even the pasta shape or meatball size can change everything. For anyone keen to dive into authentic Italian recipes and feel the comfort of true comfort food, spaghetti alla chitarra con le pallottine is a must-try. It’s a delicious way to embrace the soulful flavors of Abruzzo and enjoy a piece of Italian tradition right at your table.
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INGREDIENTS
- Ingredients for spaghetti alla chitarra
- Type 00 flour 2.4 cups (300 g)
- Eggs 3 - medium
- For the sauce
- Lamb chops 0.7 lb (300 g)
- Pork ribs 0.7 lb (300 g)
- Beef 0.7 lb (300 g) - brisket
- Celery 1 rib
- Carrots 1
- White onions 1
- Peeled tomatoes 3 cups (700 g)
- White wine 1.7 oz (50 ml)
- Fine salt to taste
- Extra virgin olive oil to taste
- Black pepper to taste
- For the meatballs
- Pork 0.7 lb (300 g) - ground
- Eggs 1
- Parmigiano Reggiano PDO cheese 0.75 oz (20 g) - to grate
- Nutmeg to taste
- Black pepper to taste
- Fine salt to taste
How to prepare Spaghetti alla chitarra with meatballs
To prepare spaghetti alla chitarra with meatballs, start with the meatballs: in a bowl, place the ground meat, egg, pepper 1, cheese 2, salt, and a pinch of nutmeg. Mix with your hands to combine the ingredients and form the meatballs, which should not be larger than 0.4 inches 3.
As you form the meatballs, place them on a floured tray 4, then cover with plastic wrap and set aside. Now, take care of the meat sauce: finely chop celery, carrot, and onion 5 and slowly sauté with a drizzle of oil 6.
Add the meat 7 and brown it well, then deglaze with white wine 8, let it evaporate for a moment, and then add the peeled tomatoes 9.
Mix to flavor the meat 10, salt, and pepper, cover with a lid, and let cook for about 3 hours. In the meantime, prepare the egg pasta: sift the flour into a bowl, then place it in a mound on the work surface, make a well in the center 11, and pour in the eggs 12 that you have kept at room temperature.
Starting from the inside, mix the eggs with a fork or spoon, gradually incorporating the flour from the edges; then work the dough with your hands 13 from outside to inside, combining all the flour on the work surface. Wrap the obtained dough in plastic wrap 14 and let it rest for about 1 hour in a cool, dry place. After resting, the fresh pasta will be softer and more elastic: get ready to roll it out. Flour the work surface and equip yourself with a rolling pin. Before rolling it out, flatten your dough ball slightly with your fingers, roll out the sheet to about 0.2 inches thick 15.
Once the sheet is formed, flour it well and then place it on the “chitarra” 16. Roll the rolling pin over it to cut the pasta 17. Flour it well and place it on a wooden pasta drying rack 18 or form a nest to place on a tray with floured parchment paper or a floured cloth.
Remove the cooked meat pieces from the sauce and set them aside 19, place the meatballs in a pan and sauté for a few minutes with a drizzle of oil 20, then pour in the sauce without the meat pieces 21.
Place a pot full of salted water on the stove and bring it to a boil, add the spaghetti 22 and cook for about 5 minutes. Drain the pasta 23 and dress it with the sauce 24, excluding the meat, which you can use to accompany the dish.