Beef And Rice Meatballs With Lemon Sauce: Recipes At My Table

Beef And Rice Meatballs With Lemon Sauce

Beef And Rice Meatballs With Lemon Sauce: Recipes At My Table

There are always so many ways to prepare meatballs and today I am combining the meat with the rice.  It is a filling that we use often in Italian cooking as a stuffing.  My Beef and Rice Meatballs with Lemon Sauce bring together my Calabrese and Sicilian heritage.  The table is fresh and lemony tonight. 

Changing the way we prepare supper

What I love most about my Italian friends is how supper is light and refreshing; it is never heavy or difficult to prepare.  My Beef and Rice Meatballs with Lemon Sauce come together in one pan and I serve them along some freshly sliced grilled zucchini.  We certainly try to eat lighter meals and night and this is a winner in every way. 

For another wonderful meatball recipe see https://recipesatmytable.com/agrodolce-tomato-basil-turkey-meatballs/

Ingredients Beef And Rice Meatballs With Lemon Sauce

  • 6 tbsp olive oil
  • 1 large yellow onion
  • 2 cloves garlic (divided)
  • 1/4 cup fresh parsley leaves, plus more for garnish
  • 1/2 tsp Italian Seasoning
  • a pound lean ground beef
  • 1 cup cooked Arborio rice
  • salt and pepper to taste
  • juice and zest of half a lemon
  • 1 tbsp Limoncello liqueur 
  • 1 tbsp butter

PRocess

Boil the rice, drain and set aside to cool. Finely chop the 1 garlic clove and onion.  I use a mini food processor.  Add this to the beef.  Next put in the minced parsley and cooled rice.  Mix together.

Fresh lean ground beef
The cooled rice
Mix Until Combined

Use a small ice cream scooper to make the meatballs.  

Use a scoop and roll
Ready for the pan

Place 3 tbsp of olive oil into a pan set on medium heat.  Brown the meatballs in batches and remove to a plate.  

Do not overcrowd the pan
Nicely browned

Add the remaining 3 tbs of olive oil to the pan.  Sprinkle in the Italian Seasoning and add the whole garlic clove and warm-up these fragrant additions.  Now pour in the 1/2 cup broth and the lemon juice.  Scrap up any brown bits in the pan.  

Beef And Rice Meatballs With Lemon Sauce: Recipes At My Table
The lemon juice hits the pan

Now return the meatballs to the pan.  Cover on low heat for 5 minutes.  Remove the meatballs and place on a platter keeping them warm.  Add the limoncello and butter to the sauce and reduce.

Reduce the sauce
A knob of butter for smoothness

Pour the sauce over the meatballs and sprinkle with the lemon zest.  

Beef And Rice Meatballs With Lemon Sauce: Recipes At My Table
Beef And Rice Meatballs With Lemon Sauce: Recipes At My Table

We served it with grilled zucchini tonight.

Beef And Rice Meatballs With Lemon Sauce: Recipes At My Table

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Pappardelle With Cream of Zucchini and Prosciutto:Recipes At My Table

Pappardelle With Cream of Zucchini And Prosciutto

I am on a pasta kick and I try to keep my ingredients simple.  I have some zucchini that need cooking and thanks to Johnny Prosciutto I have a wonderful 1/2 prosciutto; and so, here is my Pappardelle With Cream of Zucchini and Prosciutto. 

Prosciutto And Italian Cooking

Prosciutto is either credo or cotto for Italians.  The crude is raw and the cotto is cooked.  In this recipe we use prosciutto crude.  Everyone in Italy claims that their region is where prosciutto originates, but it dates back to Roman times.  The villagers began to Han pork legs to extend the life on the meat over the winters.  The best way to eat prosciutto is to cut it paper thin and simply pop it into your mouth.  It is creamy, sweet and salty.   Prosciutto pairs well with fruit, pasta, bread, variety of vegetables, and of course wine.  Just enjoy it!!

Another of my favourite papparedelle recipes on my blog https://recipesatmytable.com/homemade-pappardelle-with-pork-tenderloin-ragu/

Ingredients for Pappardelle With Cream of Zucchini and Prosciutto. 

  • 250 grams of pappardelle
  • 2 small zucchini yellow or green ( cubed)
  • 6 slices of prosciutto cut into strips 
  • 1 onion
  • 2 cloves garlic
  • 2 tbsp olive oil
  • Salt and pepper
  • 1/2 cup white wine
  • 1 tbsp butter to finish (optional)

Put the sliced prosciutto in a dry pan to toast.Remove and set aside.  

In a skillet add in the olive oil and onions.  Sauté for about 5 minutes until softened.  Now add in the garlic and the chopped zucchini.  

Cook a few minutes and add in the wine. Continue to cook until softened and transfer to a bowl.  Use an emulsion blender and purée.  Return the purée to the pan.  

Cook your pasta to al dente.  Reserve some pasta water.  Add your pasta to the Zucchini purée and toss.  You may need a little pasta water to make the sauce creamier.  Use it now.  This is where you can add in your tbsp of butter.

Pappardelle With Cream of Zucchini and Prosciutto:Recipes At My Table
Pappardelle With Cream of Zucchini and Prosciutto:Recipes At My Table

Take off the heat and add in your prosciutto and Parmesan.  Toss and serve.  

Pappardelle With Cream of Zucchini and Prosciutto:Recipes At My Table

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Sun Dried Tomato Pesto Pasta: Recipes At My Table

Sun Dried Tomato Pesto Pasta

Sun Dried Tomato Pesto Pasta: Recipes At My Table

Today the star of my pasta dish includes sun-dried tomatoes. Delivered to me by Zia Teresa’s Italy in a Box, they are delicious. Try their authentic Italian products, you won’t be disappointed.  My Sun Dried Tomato Pesto Pasta is simple, clean and full of flavour. For the pasta I use Casarecce which gives me the traditional taste of Calabria. Another fabulous product from Italy in a Box. Check them out on Instagram @italyinaboxcanada.

Cooking Pasta

I have to rant, because there are rules for cooking pasta.  My one pet peeve is for those who add oil to the pasta pot.  As Lidia Bastianich would say, “ Do not—I repeat, con to—add oil to your pasta water!  That’s an order!”  If you add oil, your sauce won’t stick.  My nonna was very meticulous about the way pasta was cooked.  You need to keep it healthy my making it al dente, or “to the tooth”.  Al dente pasta is digested and absorbed slower by your body. Finally, use a large pot and salt the water.  Your pasta water should taste like the Mediterranean.  

Ingredients for Sun Dried Tomato Pesto Pasta

  • 250 grams Casarecce ( reserve 1/2 cup pasta water)
  • 1/2 cup toasted almonds
  • 1/2 cup steamed spinach
  • 12 sun-dried tomatoes (reserve 4 and chop with a knife)
  • 2 cloves garlic
  • 1/4 cup grated Parmesan
  • 1/4 cup olive oil

Process

Cook the Casarecce until al dente and gather all your ingredients.

Meanwhile put the toasted almonds, steamed spinach, sun-dried tomatoes, garlic and Parmesan in a food processor.  Pulse a few times and then slowly add the olive oil. Place into a small bowl, add in the chopped reserved sun dried tomatoes and mix.

Sun Dried Tomato Pesto Pasta: Recipes At My Table
Sun Dried Tomato Pesto Pasta: Recipes At My Table
Sun Dried Tomato Pesto Pasta: Recipes At My Table

Put the pesto into a pan, but do not cook it.  Drain your pasta and add to the pan with the pesto.Toss together and add in your 1/2 cup pasta water and a little more as required.  This will create a thicker, richer more cohesive sauce.  

Sun Dried Tomato Pesto Pasta: Recipes At My Table

Serve with more grated cheese and drizzle a little more olive oil on it.  

Sun Dried Tomato Pesto Pasta: Recipes At My Table
Sun Dried Tomato Pesto Pasta: Recipes At My Table
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Sun Dried Tomato Pesto Pasta

Author Renata Solski

Ingredients

  • 250 grams Casaracce reserve 1 cup pasta water
  • 1/2 cup toasted almonds
  • 1/2 cup steamed spinach wring out water
  • 12 sun-dried tomatoes reserve 4 and chop
  • 2 cloves garlic sliced
  • 1/4 cup grated Parmesan
  • 1/4 cup olive oil

Instructions

  1. Cook the spaghetti until al dente.

  2. Meanwhile put the toasted almonds, steamed spinach, sun-dried tomatoes, garlic and Parmesan in a food processor. Pulse a few times and then slowly add the olive oil. Remove to a small bowl and add in the remaining choppped sun dried tomatoes.

  3. Put the pesto into a pan, but do not cook it. Drain your pasta and add to the pan with the pesto.

  4. Toss together and add in your 1/2 cup pasta water as required. This will create a thicker, richer more cohesive sauce.
  5. Serve with more grated cheese and drizzle a little more olive oil on it.

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Best Sautéed Mushrooms And Linguine: Recipes At My Table

Best SAUTÉED Mushrooms And Linguine

Best Sautéed Mushrooms And Linguine: Recipes At My Table

This is a simple, but sweet, juicy and savoury way of preparing mushrooms.  Did you know that the Best Sautéed Mushrooms And Linguine begin with a dry pan?  They have few ingredients added to them and are ready for bread and sandwiches or just use them as a topping to anything your heart desires.  You will discover true umami flavour here.  I have topped my lemon linguine with these mushrooms and oh the flavour.

Dry Pan Cooking

Dry frying improves the taste of many spices and nuts, but in this recipes it caramelizes the mushrooms and adds a crispness to them.  If you add them in oil first they become limp.  Also, dry frying mushroom releases more of an umami taste and scent.  The mushrooms are perfectly browned and so flavourful. 

Ingredients For The Best SAUTÉED mushrooms and LInguine

  • 500 grams baby porcini mushrooms ( quartered)
  • Juice of half a lemon
  • 2 tbsp olive oil
  • 1 clove garlic
  • 2 tbsp minced parsley
  • Salt and pepper
  • 250 grams linguine (cooked al dente)
  • 1/2 a cup pasta water
  • Parmesan Cheese
  • extra olive oil for dressing

Process

It is very important to wash the mushrooms.  A little extra water helps to draw out the moisture in dry frying.  I give them a quick rinse and take the stems off. Then I quarter the mushrooms. If you slice them too thinly, they will burn. 

Heat your pan on medium/high heat for a few minutes.  Put the mushrooms in the pan and do not overcrowd the pan.  Let them toast and the heat of the pan does all the work.When they are browned, I hit them with the lemon juice and scrape off all the brown bits of the pan. 

Best Sautéed Mushrooms And Linguine: Recipes At My Table

 Take the pan off the heat and add in the olive oil with the parsley and garlic.  Now salt and pepper the mushrooms.  

Best Sautéed Mushrooms And Linguine: Recipes At My Table
Best Sautéed Mushrooms And Linguine: Recipes At My Table

Serve as desired. Today I am serving the mover linguine. I cook my linguine to al dente and drain them. I put the sautéed mushrooms back into the pan and add a pat of butter. Now I add my linguine into the pan, my 1/2 cup of reserved pasta water and toss. Dress with a little extra virgin olive oil, some parmesan cheese and plate.

Best Sautéed Mushrooms And Linguine: Recipes At My Table

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