|
| ITALIAN RECIPES TRADITIONAL AND CREATIVE
spaghetti meatballs recipe This is a traditional recipe of Abruzzo, this recipe was made by Giannino in his restaurant in Milan. He prepared this recipe magnificently, but he moved back home to Abruzzo and now is remaining the remember of his professionalism and...this recipe. Try them , it is a rich and perfumed recipe, arose as main course, but if you reduce a little the quantity ...or if you like to eat much, it could be also a first course.
Notes to the recipe: this recipe is traditional of Abruzzo, but is common with few variants in other southern regions as Apulia, Calabria, Basilicata, Campania. In fact it is a sum of three recipes: the stewed lamb, the spaghetti with lamb sauce, and the meatballs, that alone can be either a starter or a main course. Here we find a typical technique for cooking the sheep meat: at first in the tomato sauce, in this manner it gives all its strong smell to the sauce for spaghetti. It is useful in the winter period, when the sheep eat almost hay and their meat is stronger. The spaghetti take the taste and the meat for the meatballs becomes more delicate. Otherwise the sauce of spaghetti does not become too strong, as it will not be meat inside. In our recipe with pictures we used the homemade spaghetti alla chitarra, for a better taste. You can use the standard dried spaghetti, always with a good result for the recipe, however not at its best. |
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|
GO TO THE LAMB, SHEEP AND MUTTON RECIPES 
suggested wine: strong red 