TRADITIONAL MACCHERONI DI NATALE WITH MEATBALLS IN BROTH
26 Modern Recipes from Pastificio Artigianale Alta Valle Scrivia- A Journey through our 26 shapes through Ligurian Traditions and Modern Recipes, with Stefano Torre from ‘Ristorante Roma’ Montoggio (Genova).
Ingredients for 4 people:
12 ALTA VALLE SCRIVIA’S ARTISAN MACCHERONI Pasta
1 L of meat stock
5 chicken livers cut into small cubes
100g Italian sausage cut into bite-sized rounds
100 g veal steak
50g grated Parmesan cheese ,plus more for serving
1 celery stick
Heat up the meat stock adding the celery stick and keep on a low heat.
Make the veal dumplings. Pan-fry the veal steak in a little Olive oil and Garlic . season with salt . when cooked through take off the heat and mince or pulse chop in a food processor. Add the marjoram, grated parmesan and adjust the seasoning. Add the egg and form into small balls.
Bring the Stock to a boil and remove the celery stick. Add the MACCHERONI , 2 minutes before the end of the cooking time add the meatballs, sausage, and chicken livers and finish cooking.
Spoon into wide bowls and sprinkle with more grated parmesan to serve.
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Download this recipe from: http://www.pastificioaltavallescrivia.com/en/recipes/maccheronigenovesi/