Spaghetti alla Chitarra with Tomato Sauce and Meatballs - Appetito

Name: Spaghetti alla Chitarra with Tomato Sauce and Meatballs - Appetito
Total time: 85 min
Ingredients: 400 g /14oz chitarra (see video below); 60 ml /4 tbsp olive oil; 3 garlic cloves, finely chopped; 2 x 400g/14oz cans of plum or chopped tomatoes; 400 g /14oz minced (ground) pork; 400 g /14oz minced (ground) beef; 100 g /3½oz stale bread, toasted (or use the pangrattato on page 248 [in the book], or Japanese panko breadcrumbs); 3 garlic cloves, peeled; 2 medium shallots, peeled and; roughly chopped bunch of parsley; 30 g /1oz fresh green peppercorns in brine (optional); 1 egg; 50 g /2oz Parmesan, grated, plus extra to serve; 1 tsp table salt

appetitomagazine.com

London-based chef Mateo Zielonka uses fresh spaghetti alla chitarra and slow-cooked tomato sauce to pair with meatballs.

View full recipe on appetitomagazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at appetitomagazine.com.

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Ingredients

400 g /14oz chitarra (see video below)
60 ml /4 tbsp olive oil
3 garlic cloves, finely chopped
2 x 400g/14oz cans of plum or chopped tomatoes
400 g /14oz minced (ground) pork
400 g /14oz minced (ground) beef
100 g /3½oz stale bread, toasted (or use the pangrattato on page 248 [in the book], or Japanese panko breadcrumbs)
3 garlic cloves, peeled
2 medium shallots, peeled and
roughly chopped bunch of parsley
30 g /1oz fresh green peppercorns in brine (optional)
1 egg
50 g /2oz Parmesan, grated, plus extra to serve
1 tsp table salt