Spaghetti recipe with meatballs – Italian Cuisine

Ingredients

400 g tomato sauce
400 g spaghetti
400 g of minced beef
a medium onion
a medium potato
an egg
White flour
tomato concentrate
parsley
basil
olive oil
salt
pepper

Duration: 30 min

Level: Easy

Dose: 6 people

To make spaghetti with meatballs, finely chop the onion, together with the leaves of a bunch of parsley. In a bowl, mix the mince with the minced meat, the egg and the potato, boiled, peeled and crushed until it is hot. Add salt and pepper to the dough, then form with it a dozen balls as big as walnuts. Flour them and fry them in 5 tablespoons of olive oil. When they are well browned on all sides, pour the tomato puree and 2 tablespoons of concentrate into the pan. Add 2 basil leaves, salt and pepper and simmer until the sauce has thickened. In the meantime, put plenty of water on the fire for the pasta, add salt to the boil and cook the spaghetti al dente. Drain, pour into the pan and sauté for a minute with the sauce and the meatballs. Serve with plenty of chopped basil, while a sprinkling of Parmesan or grated parmesan is optional.

The wine of the week: Brunello di Montalcino 2013 Biondi Santi – Italian Cuisine

One of the most famous Tuscan reds in the world was born from the vineyards of Tenuta Greppo. A great classic that is always worth uncorking, if only to celebrate the arrival of autumn

In Italy there is no winery that is so intimately linked to a wine and a production area like Biondi Santi. If today there is Brunello di Montalcino, the merit is all of Clemente Santi who, in the mid-nineteenth century, tried to vinify the Sangiovese grape in purity, with the idea of giving life to a full-bodied red, which could age for many years. The intuition was revolutionary for those times, so much so that in 1869 his "red wine chosen (brunello)" obtained a medal at the international fair of Montepulciano. A few years later, in the 1888, his nephew Ferruccio Biondi Santi produced the first vintage of a wine that featured on the label "Brunello di Montalcino", the forefather of a glorious story that has other milestones in 1966, when Tancredi, son of Ferruccio, wrote the specification for the production of Brunello, and in 1999, when the American magazine "Wine Spectator" included the Brunello Biondi Santi 1955 among the 12 best wines in the world of the 20th century.

In 2016 the Biondi Santi family found in the French Epi Group, a partner to pursue the set growth targets: huge investments have been allocated for restructuring and expansion both in the vineyard and in the cellar, but the air we breathe at Tenuta Greppo is always that of the family business. Visiting her with the young Tancredi, the seventh generation of the Biondi Santi, was an emotion, especially when she showed us the two surviving bottles of the 1888 vintage. "But will the wine still be good?" It is inevitable to ask. And Tancredi tells “When I was 18, my grandfather uncorked a bottle from the 1891 vintage to celebrate 60 years of marriage; the wine was 118 years old and was perfect. For me it was a thrill to taste a bottle made by people from my family that I could only get to know through photographs ".

Brunello di Montalcino 2013, the vintage currently on the market, has iridescent aromas ranging from ripe fruit to chamomile infusion, from floral to sweet spices, with citrus, menthol and tobacco notes on the finish. On tasting it reveals all the fabric of the great wine, classic, aristocratic, graceful. 2013 is an excellent year that gives satisfaction from now, but the advice is to keep it in the cellar for a long time and uncork it for an important event; as Tancredi's experience suggests, after years of aging in the bottle, the Brunellos di Biondi Santi offer emotion in their liquid state.

Why now: the temperatures are lowering, we toast the arrival of autumn with a great classic.

As did: it is produced with vines that are between 10 and 25 years old; refines for 36 months in cask and for at least 24 months in bottle.

To combine with: the great second courses of meat of the Italian tradition: braised meats, roasts, pigeon, deer, but also structured first courses, such as tagliatelle with game ragù.

Serve it at: 18 ° C

Price: 130 euros.

biondisanti.com

Our recipes in combination:

Recipe Curry coconut soup with avocado – Italian Cuisine

Ingredients

1 L organic coconut drink
250 g raspberries
150 g carrots
100 g sweet boiled corn
70 g leek
60 g white wine vinegar
30 g sugar
25 g cornstarch
25 g salted peanuts
a ripe avocado
popcorn
ginger powder
lemon
lime
parsley
extra virgin olive oil
curry
White pepper
salt

Duration: 1 h

Level: Middle

Dose: 4 people

For the avocado curry coconut soup recipe, mix the cornstarch with a couple of tablespoons of coconut drink. Season the rest of the coconut drink with a teaspoon of curry, a pinch of ginger and some freshly ground white pepper and bring to the boil. Add the cornstarch, cook for another 2 minutes; add salt and turn off.
Keep the soup aside. Bring the vinegar and sugar to the boil, then add the raspberries, crushing them with a spoon; cook them for 5 minutes, then whisk everything and strain through a fine mesh strainer. Peel the carrots and cut them into tiny cubes. Eliminate the outer sheaths of the leek and reduce it to small pieces. Brown the carrots in a pan with a little oil for 2 minutes; add the leek and a pinch of salt and continue cooking for another 4 minutes on a low heat. Chop the sweet corn.
Peel the avocado, chop it and add it to the corn, together with 25 g of lemon juice, a grated lime zest, carrots and leek. Stir and season with 2 pinches of salt and freshly ground pepper. Form small balls with the mixture obtained. Clean 100g of parsley and chop it finely; also chop the salted peanuts. Spread the parsley and peanuts on the work surface and pass the avocado balls. Spread the coconut soup on the plates, place one or more balls of avocado in the center, completed with dots of raspberry sauce and popcorn.