Linguine boscaiola
Mushroom and meatball madness!

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Linguine boscaiola

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Ingredients

Adjust Servings:
500 g Minced pork
2 Egg yolks
Pepper
Salt
30 g Breadcrumbs
250 g Mushrooms
Butter
400 g Linguine or other ribbon pasta like tagliatelle or papardelle
1 Onion
2 Garlic
3 thick slices Pancetta
2 dl White wine
1/2 bunch Parsley
Cuisine:

Ingredients

Directions

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First make the meatballs. Separate the eggs and mix the egg yolks with the minced veal. Season the meat with salt and pepper. Add the breadcrumbs. Roll balls the size of a golf ball. Heat some olive oil and fry the meatballs. Spoon the meatballs from the pan and keep aside.

Cut the mixed mushrooms into pieces. Melt a knob of butter in the pan in which the meatballs were cooked. Fry the mushrooms. Season with salt and pepper.

Bring water to a boil with a pinch of salt and cook the pasta al dente.

Peel and halve the onions. Cut into half moons. Peel and crush the garlic. Spoon the mushrooms from the pan and keep aside. Put a little butter in the pan – if needed.

Cut the pancetta into strips. Bake it in the pan and add the chopped onion and garlic once the bacon starts to brown. Add the meatballs and mushrooms to the pan when the onion is translucent. Deglaze with a splash of white wine.

Chop the parsley.

Drain the pasta, but save some cooking water. Put the pasta in the pan and add a ladle of the cooking water. Season with plenty of pepper.

Mix the parsley into the pasta and toss in the plates.

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