mia cucina italiana

Fettucine with White Wine Butter Sauce and Polpette
Serves 4

12 oz fettucine, with 1/2 cup reserved pasta water
2 Tbsp olive oil
1 shallot, diced
3 Tbsp butter, divided
1/2 cup white wine
1/2 cup halved grape tomatoes
1/2 cup grated romano cheese
1 Tbsp chopped fresh parsley
salt and black pepper to taste
1/2 recipe Lemony Beef Polpette, recipe below (can be made ahead)

1. Cook pasta according to package directions. Drain and set aside.

2. In a large saute pan, heat olive oil over medium heat and add shallots. Saute until softened, about 3 minutes. Add 2 Tbsp butter and wine. Cook and stir, and let mixture reduce by a third.

3. Add tomatoes, cheese, parsley, the reserved pasta water, salt and pepper and the remaining 1 Tbsp butter. Cook and stir about 5 minutes until butter and cheese melt.

4. Add cooked fettucine to pan and stir to coat well. Serve in individual bowls with 3-4 polpette. Garnish with grated romano.

Lemony Beef Polpette
Serves 4

1 lb. ground beef
1 egg, slightly beaten
3/4 cup fresh bread crumbs, soaked in 1/3 cup whole milk
2 cloves garlic, minced
2 Tbsp chopped fresh Italian parsley
1/2 cup grated Parmesan
juice of 1/2 lemon (zest lemon before juicing and save for the following meatball soup recipe)
1 Tbsp olive oil
1/2 tsp anchovy paste
1 tsp kosher salt
1/2 tsp ground black pepper

1. After soaking the bread crumbs in milk, gently squeeze out the excess moisture. Then, mix all ingredients together in a large bowl. Mix gently but thoroughly to combine the flavors.

2. Shape gently into balls, 1” in diameter for the meatball soup recipe that follows, or 2 1/2 to 3” in diameter for regular meatballs.

3. Cook over medium to medium-low heat in a saute pan, turning often, until browned.