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Barilla® Collezione Spaghetti alla Chitarra with Lamb Meatballs & Rosemary


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Barilla® Collezione Spaghetti alla Chitarra with Lamb Meatballs & Rosemary
PREPARATION TIME
1 hours

DIFFICULTY
Medium

TYPE
Main course




Ingredients for 8 people


1 box Barilla® Collezione Spaghetti alla Chitarra
1 slice white bread no crust sliced
½ pound lamb ground
1 egg yolk
1 cup romano cheese divided
Sea salt to taste
Red pepper flakes to taste
2 cloves garlic minced
4 tablespoons extra virgin olive oil
1 5-inch sprig of rosemary
1 28-ounce can San Marzano style chopped tomatoes with liquid
1 tablespoon all-purpose flour
1 tablespoon parsley



Preparation 30 minutes preparation + 30 minutes cooking
1. SOAK bread with water

2. Squeeze out excess liquid and mix into meat, with egg yolk, ½ cup of cheese, salt and red pepper

3. In skillet sauté garlic with olive oil and rosemary until the garlic turns slightly yellow

4. ADD tomatoes and 1 cup of water

5. BRING to boil, simmer a few minutes

6. BRING a large pot of water to a boil

7. MEANWHILE form the meatballs, about ½ inch diameter, and roll them in flour very lightly

8. ADD meatballs to the simmering tomato sauce and cook thoroughly

9. COOK pasta according to package directions, drain and toss with sauce