Recipe by Chef Giovanni Pantalone. Head chef at Olimpo Agriturismo, Abruzzo Italy—
The uniqueness of hand made guitar spaghetti lies in its square shape, created using a tool called a chitarra (which means “guitar” in Italian). This gives the pasta a special texture that holds sauces well and delivers a satisfying bite.
Cheese and egg croquets (pallotte cacio e ova) are meatless meatballs made from eggs and cheese. After being fried, they’re simmered in tomato sauce, which enhances their flavor. They can be served as an appetizer or main course, or—as in this case—paired with homemade pasta.
| Servings |
| 4 people |
|
|
|
|
Recipe by Chef Giovanni Pantalone. Head chef at Olimpo Agriturismo, Abruzzo Italy—
The uniqueness of hand made guitar spaghetti lies in its square shape, created using a tool called a chitarra (which means “guitar” in Italian). This gives the pasta a special texture that holds sauces well and delivers a satisfying bite.
Cheese and egg croquets (pallotte cacio e ova) are meatless meatballs made from eggs and cheese. After being fried, they’re simmered in tomato sauce, which enhances their flavor. They can be served as an appetizer or main course, or—as in this case—paired with homemade pasta.
|
Ingredients
- 1 pound spaghetti alla chitarra
- 6 ounces grated pecorino and parmesan cheese
- 4 ounces stale bread crumbs
- 2 large eggs
- 1 handful fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 1 large garlic clove, peeled
- 7 ounces tomato purée
- coarse sea salt and fresh black pepper
- fresh basil
Servings: people
Instructions
- Grate or crumble the stale bread into fine crumbs. In a bowl, mix the bread crumbs with the grated cheeses and chopped parsley. Add the eggs and knead into a dough.
- Shape the mixture into small balls about ½ inch in diameter and fry them in vegetable oil until golden.
- Bring a large pot of water to a boil to cook the spaghetti, salt heavily.
- In a pan, sauté the garlic in a bit of olive oil, then add the tomato purée and simmer for about 15 minutes.
- Cook the spaghetti in salted water until al dente, about 5 minutes, then drain and add it to the sauce. Add the cheese and egg croquets to the spaghetti and mix everything gently. Serve with a few fresh basil leaves on top, black pepper and a drizzle of olive oil.
Share this Recipe
No comments yet.