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ITALIAN FOOD RECIPE 

spaghetti meatballs recipe

 meatballs spaghetti

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.

lamb recipes GO TO THE LAMB, SHEEP AND MUTTON RECIPES

ovine meat cutsGO TO LAMB,SHEEP, MUTTON MEAT CUTS AND ITALIAN NAMES
recipes for easterRECIPES FOR EASTER

BASIC INGREDIENTSLAMB LEG
typologyTRADITIONAL RECIPE OF ABRUZZO
ConservationINADVISABLE
seasonALL
difficultiesMEDIUM

 

cooking time
Timetable
serving time         served 3 hours +90minutes (minimum)
cooking time clip artcooking90+30 minutes
rest time rest=
cooker clip artworking30 minutes

suggested winesuggested wine: strong red

ingredients for 2 persons

SPAGHETTI ALLA CHITARRA oz 7200 GRAMS
LAMB LEGoz 7200 GRAMS
GARLIC1 CLOVE1 CLOVE
RED WINE1 CUP1 CUP
LAUREL2 LEAVES2 LEAVES
coarse-GRAINEd BLACK PEPPER55
CLOVES22
EXTRA VIRGIN OLIVE OIL1 TBLSP+2 TEASP20 CC
ONION11
CARROT11
CELERY1 STEM1 STEM
EGGS11
MILK2 TABLESPOONS30 CC
GRATED BREADOZ 1100 GRAMS
DRIED BREADOZ 1100 GRAMS
TOMATO PULPOZ 13400 GRAMS
DRIED STRONG PAPRIKA 11
PECORINO CHEESEOZ 130 GRAMS

 

link to recipe with pictures
 go to the RECIPE with pictures

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.

spaghetti meatballs recipe

spaghetti meatballs recipe

spaghetti meatballs recipe

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