Mozzarella Fritters And Spaghetti with Meatballs
- 2 Garlic cloves
- 1 sm Bunc fresh parsley
- 3 Salad onions; thinly sliced
- 225 g Lean minced pork
- 2 tb Freshly grated Parmesan;
- -plus extra to serve
- 1 tb Olive oil
- 150 g Spaghetti or tagliatelle
- 100 ml Hot beef stock
- 1 400 gram can chopped
- -tomatoes
- 1 pn Sugar
- 1 ds Soy sauce
- Salt and pepper
------------------------FOR THE MOZZARELLA FRITTERS------------------------
1 Egg
1 tb Olive oil
75 ml Milk
50 g Plain flour; plus extra for
; dusting
150 g Smoked mozzarella
Sunflower oil; for frying
1 Lemon
Salad leaves; to serve
1 Crush the garlic and finely chop the parsley. Mix together the mince,
salad onions, garlic, Parmesan, parsley and plenty of salt and pepper.
Shape into eight firm balls.
2 Heat the oil in a large pan and cook the meatballs for 1-2 minutes,
shaking the pan frequently until well browned. Pour in the stock and bubble
vigorously for 1-2 minutes.
3 Cook the pasta in a large pan of boiling salted water according to the
packet instructions.
4 Stir the chopped tomatoes, sugar, salt and pepper into the meatballs,
bring to the boil and simmer for 8-10 minutes, until the meatballs are
cooked through. Add soy to taste.
5 Heat 1cm sunflower oil in a large frying pan. Separate the egg into two
large bowls.
6 Beat the oil, milk, flour and a little salt into the yolk to make a
thick, smooth batter. Thinly slice the mozzarella, then dust in the flour.
7 Using an electric beater, whisk the egg whites until stiff and fold into
the yolk mixture.
8 Dip the floured mozzarella slices in the batter and cook for two minutes
on each side until crisp and golden.
9 Drain the pasta and return to the pan. Spoon in some tomato sauce and
toss well together.
10 Transfer to large serving bowls and spoon over the meatballs and their
sauce. Sprinkle over a little Parmesan and serve.
11 Arrange the salad leaves on a serving plate and arrange the fritters on
top. Cut a few lemon wedges to garnish and serve.
Converted by MC_Buster.
Recipe by: Anything You Can Cook
1 Egg
1 tb Olive oil
75 ml Milk
50 g Plain flour; plus extra for
; dusting
150 g Smoked mozzarella
Sunflower oil; for frying
1 Lemon
Salad leaves; to serve
1 Crush the garlic and finely chop the parsley. Mix together the mince,
salad onions, garlic, Parmesan, parsley and plenty of salt and pepper.
Shape into eight firm balls.
2 Heat the oil in a large pan and cook the meatballs for 1-2 minutes,
shaking the pan frequently until well browned. Pour in the stock and bubble
vigorously for 1-2 minutes.
3 Cook the pasta in a large pan of boiling salted water according to the
packet instructions.
4 Stir the chopped tomatoes, sugar, salt and pepper into the meatballs,
bring to the boil and simmer for 8-10 minutes, until the meatballs are
cooked through. Add soy to taste.
5 Heat 1cm sunflower oil in a large frying pan. Separate the egg into two
large bowls.
6 Beat the oil, milk, flour and a little salt into the yolk to make a
thick, smooth batter. Thinly slice the mozzarella, then dust in the flour.
7 Using an electric beater, whisk the egg whites until stiff and fold into
the yolk mixture.
8 Dip the floured mozzarella slices in the batter and cook for two minutes
on each side until crisp and golden.
9 Drain the pasta and return to the pan. Spoon in some tomato sauce and
toss well together.
10 Transfer to large serving bowls and spoon over the meatballs and their
sauce. Sprinkle over a little Parmesan and serve.
11 Arrange the salad leaves on a serving plate and arrange the fritters on
top. Cut a few lemon wedges to garnish and serve.
Converted by MC_Buster.
Recipe by: Anything You Can Cook
