Rite Temp 6036 Jumpers

Butterflies tardy ...

Past the Post @ @ out of competition but

The Radiators and Stripes Razor, smooth curls and feathers, butterflies, half sleeve, Linguine, and then the wheels, the Calamari, the cigarettes with Bucatini, Spaghetti and Penne, yet, but striped ...

I had pulled out all the drawers of my beautiful bags pasta, to make a good show at the center of the table, which are also a good figure, but obviously had to go well, and this Contest I could not attend.

But the recipe the same result, to make the company Linguine with Clams and Noodles with Mullets .

Tradition is respected!

Is there anyone who does not remember the romantic dinner of spaghetti and meatballs Lady and the Tramp "Biagio", immortalized dalla Disney?

Allora ho preso gli spaghetti alle polpette, li ho “contaminati” ( ma senza obbligo di vaccino… ) con il ragù alla bolognese, ed è venuto fuori un sugo polpettoso, quasi un ragù, o un ragù quasi una polpettata…. fate voi.

E siccome sono un’inguaribile romantica, nonché golosa, ho deciso di proporre una personale versione, con le ali!

Farfalle Garofalo con cuoricini di polpette

Sono serviti, oltre a un pacco di Farfalle Garofalo:

for meatballs

800 grams of lean ground "mixed" (pork and beef)

3 eggs

4 cloves garlic, finely chopped

parsley and marjoram

2 tablespoons of Parmesan cheese (or grain)

2 tablespoons extra virgin olive oil

breadcrumbs

bread

little milk

To prepare the meatballs, I refer you to an old recipe Dumpling ", but rolling rolls, the mythical pallettine here will end up in a fragrant sauce and thick, just to cover these ladies butterflies.

The balls were rolled small small ... as hazelnuts. ( contamination that was otherwise! )

130 at the end .... 130 balls! ... Around, because at the cattery cats abound, and you know ...

After all this rolling in the frying pan ( gift grandma-cat! ) where I did then I poured the sauce sprinkle with olive oil (evo strictly ) and, when it was good hot, I have taken on a very fast browned meatballs, just enough time to "seal" the meat and prevent the patty from becoming too dry.

Then I put them aside ( protected from the claws of GrandeGatto who moved to the kitchen ... it was the scent to attract? cat mysteries ... ).

for the sauce

1 kilo of tomatoes, canned

1 large onion

3 cloves garlic

1 / 2 tube of tomato paste

a glass of white wine

2 / 3 bay leaves

1 chilli

In the same frying pan where I browned the meatballs (the same oil and ) I did fry the thinly sliced \u200b\u200bonion and garlic.

I pressed the preserves color and without the onion, then I added a glass of white wine, I did "fade" decided to fire.

Pour the tomatoes, I dipped into the red bay leaves and the red pepper and I let the sauce cuocesse buy a nice warm color.

Towards the end of cooking I put the meatballs in the frying pan, slowly to avoid splashing, I made the sauce to a boil again then turned off the heat and closed the lid and let the meat cuocesse with heat.

In this way, the meatballs are moist and juicy inside.