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Spaghetti with Polpettine, Prosciutto and Peas

Spaghetti with Polpettine, Prosciutto and Peas

Serves 6

 

1 packet of L'Authentique Toulouse sausages, (skins removed)

100g Sabato Pedrazzoli Prosciutto ~ sliced , finely chopped

1 tsp chopped mint

½ cup Sabato Herb & Parmigiano Breadcrumbs

1 organic egg yolk

100g Parmigiano Reggiano ~ Freshly Cracked Wedge  freshly grated, to serve

2 Tbsp Salvagno Organic Extra Virgin Olive Oil

200ml double cream

400g Rustichella Spaghetti

200g shelled new-season peas

Sea salt and freshly ground black pepper

Torn mint leaves, to garnish

 

Place the sausage meat, prosciutto, mint, breadcrumbs and egg yolk in a large mixing bowl and mix together thoroughly with your hands. Add seasoning, then roll the mixture into little balls about the size of walnuts.

Heat the olive oil in a large frying pan and add the meatballs one by one, making sure they are not too close to each other. Cook carefully, turning over each ball so they cook evenly, for about 10 minutes, until cooked through. Drain any excess fat from the pan, then add the double cream and cook gently for 5 minutes.

Cook the spaghetti in a large pan of boiling salted water, adding the peas after 4 minutes. When the pasta is al dente, drain and toss with the meatballs and sauce. Cook over a low heat for a couple of minutes, then serve with black pepper and Parmigiano Reggiano and garnish with torn fresh mint leaves.

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