Spaghetti (no10), with Tomato-Cretan raki Sauce and Meatballs

For the sauce
3 fresh cloves garlic, minced (or one teaspoon dry powder garlic.)
1/4 tablespoon crushed red pepper flakes
½ coffee cup extra virgin olive oil
4 medium peeled chopped tomatoes
¼ cup Cretan raki or tsikoudia
½ cup heavy creamSalt and pepper to taste
A pinch of grounded nutmeg
12 cherry tomatoes
½ cup Parmesan or Pecorino cheese, grated
¼ cup fresh basil cut into strips

For the meatballs
500grms veal minced meat
500grms pork minced meat
3 tablespoons oat flakes
2 large eggs
½ cup skimmed milk
1 fine chopped shallot
2 tablespoons balsamic vinegar
¼ cup fresh spearmint cut finely
Salt and pepper to taste
1 pack of spaghetti no 10 put your pasta pot (large) on to boil.

Prepare the meatballs by adding and blend all the ingredients until homogenized. Form them into balls, and cooked them in the oven for 30 minutes. (300 F)While the water is coming to a boil, get out a large sauté pan. Add the olive oil, garlic and peppers. Heat this on Medium High until it starts to sizzle. Don't heat it too long. As soon as it's sizzling, add the tomatoes and Cretan raki.Bring to a simmer.

Add the meatballs, heat this mixture on Medium until the meatballs are thawed and everything is hot. Should be about 15 minutes. By then the spaghetti water should be boiling. Add your spaghetti. Follow the directions on the package, but most spaghetti need 10 minutes to cook. Go back to your sauce. Add the cream, the cherry tomatoes and salt and pepper to taste. Turn your heat to Low and add your Parmesan. Stir. Leave simmer until the spaghetti is completed. When you dish up the sauce, sprinkle on the basil. The aroma will be heavenly.
When finished, thoroughly drain your spaghetti.

Bon appetite…….


1 σχόλιο:

Mimi είπε...

Sounds wonderful!

Thank you for your recent comments on my blog, French Kitchen in America.