Tagliatelle with veal meatballs and cockles
Ingredients
Instructions
- 400 g Ground veal (shoulder, tendon and neck)
- 500 g Cockles
- 250 g Tagliatelle
- 4 shallots
- 20 cl white wine
- 1 drizzle of olive oil
- 1 egg
- 6 sprigs of parsley
- 1 tbsp. tablespoon ground almond powder
- Nutmeg
- Salt
- Pepper
- Sweat 2 finely chopped shallots in a little olive oil. In a salad bowl, mix the minced meat with the sweated shallots, the egg, the chopped parsley, the ground almonds. Season with salt, pepper and nutmeg. Form balls the size of a cherry.
- Cook the tagliatelle al dente in salted boiling water.
- In a sauté pan, with olive oil, brown the veal balls, stirring them constantly for 5 minutes. Add the carefully cleaned cockles and 2 chopped shallots. Drizzle with white wine, cover and cook for 3 minutes, until the shells are all open.
- Drain the pasta. Add them to the sauté pan, mix so that they soak up all the flavors.
Tips :
- It is better to mix several pieces of meat with a little fat to prevent the meatballs from being too dry. It is also possible to incorporate a little breadcrumbs soaked in milk into the stuffing to keep the meat soft. Possibility to decline this recipe with green asparagus tips by adding a good ladle of vegetable broth instead of white wine.
Tagliatelle with veal meatballs and cockles
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