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08/03/2014

John Toal looks at health, relationships, hobbies and family along with great music and chat, big interviews, fascinating people and great craic, plus recipes from Paula McIntyre.

1 hour, 30 minutes

Last on

Sat 8 Mar 2014 10:30

Fresh Papparadelle Pasta with Italian Sausage Balls and Mushroom and Rosemary Sauce

Fresh Papparadelle Pasta with Italian Sausage Balls and Mushroom and Rosemary Sauce

Fresh Papparadelle Pasta with Italian Sausage Balls and Mushroom and Rosemary Sauce 

 

Fresh Papparadelle Pasta

200g “00” flour or strong bread flour

5 egg yolks

pinch salt

½ dessertspoon oil

 

In a food processor blend until the mixture just comes together – it may need a little cold water – shouldnt be doughy.

Wrap in cling and chill.

Set the pasta roller to the widest setting.

Roll the pasta into a sausage and then into a rectangle that will just fit into the roller – not bigger or it'll get stuck.

Roll through then repeat. Lower the setting and keep rolling until you reach the setting before the last.

Place on a lightly floured board and cut with a knife or pastry wheel, at an angle into strips about 2cm wide.

Dry on the board.

 

To cook bring a big pot of salted water to a rolling boil.

 

 

Italian sausage balls with mushroom and rosemary sauce

500g pork mince

1 small onion, finely minced

1 teaspoon fennel seeds crushed

2 tablespoons breadcrumbs

50g finely chopped salami

1 teaspoon salt

fresh ground black pepper

 

Set oven to 180oc and lightly oil a baking tray.

Mix together the ingredients and make into small bite sized balls.

Place in oven for 10 minutes.

 

 

Mushroom and rosemary sauce

1 onion, peeled and chopped

1 stick celery, peeled and chopped

2 cloves garlic minced

2 tablespoons oil

100g chopped mushrooms

150ml chicken stock

100ml dry white wine ( or extra stock)

1 tablespoon rosemary

handful chopped parsley

75g grated parmesan

 

Heat a tablespoon of the oil in a pan and add the onion, celery and garlic.

Cover and cook over a low heat until soft.

Add the white wine, chicken stock and rosemary.

Add the cooked sausage balls and their juices

Simmer.

Heat the remaining oil in a large pan and when smoking add the mushrooms.

Cook for 1 minute and add to the sauce.

Add the parmesan and parsley.

Season to taste.

Stir in the cooked pasta, coat well and serve.