City Winery's Pork and Porcini Meatballs and Squid Ink Tagliatel - WSMV News 4

City Winery's Pork and Porcini Meatballs and Squid Ink Tagliatelle

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Pork and Porcini Meatballs and Squid Ink Tagliatelle
Courtesy of City Winery Executive Chef Garrett Pittler | Nashville, Tennessee
For the tagliatelle:
·    2 cups 00 flour
·    3 eggs
·    1/2oz squid ink (cuddle fish ink also works)

1.    Take all the flour and pour it onto a flat surface, making a well in the center.
2.    Start breaking all the eggs and pour them into the well.
3.    Whisk with a fork for 4-5 minutes.
4.    Add in ink.
5.    While whisking, go wider and wider with the fork, slowly bringing in flour from the outer perimeter until all of the flour is incorporated into a ball of dough.
6.    Work the dough with your hands energetically for about 10 minutes or so. Be sure that all the flour on the flat surface is completely absorbed into the dough. The dough should be perfectly worked and externally should be smooth. The dough should be neither too soft nor too hard.
7.    Roll the pasta out until about an 1/8-inch-thick and let dry for 20-30 minutes.
8.    Fold the pasta sheet in thirds like a letter and cut the tagliatelle making 1/4-inch-thick strips using a very sharp knife.
9.    Open the tagliatelle and put into 5 liters (approx. 5 quarts + 1 cup) of slightly salted boiling water. The tagliatelle is al dente when it floats to the surface, or after about 2-3 minutes.
10.    Plate the tagliatelle immediately and top with the meatballs (recipe below).

For the meatballs:
·    1 lb. ground pork
·    1/2 lb. ground porcini mushrooms
·    2 eggs
·    1/4 cup Pecorino Romano cheese
·    1 T chopped garlic

1.    Mix all ingredients until well combined then form into balls and place on a sheet pan.
2.    Bake in a 350° oven for 10 minutes.

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