Creamy Chicken Pasta With Tomato Bruschetta
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This recipe has been very kindly submitted to us by Chris Farthing for us to
share with you on our website. We hope you enjoy it (please do note that we
are not able to try and test every recipe sent to us so all feedback is
very much appreciated).
For the Meat Balls:
1 1/2 lb mixed Beef and Pork mince
2 tablespoons Mexican Oregano
Couple slices of brown bread made into breadcrumbs
1 tablespoon cumin seeds
1 small dried chilli (or to taste)
1 1/2 tablespoon of chopped fresh rosemary
1 egg yolk
1 onion chopped
1 clove garlic (or to taste)
1 level tablespoon of Dijon mustard
Salt and pepper
Method: Mix meats and all other ingredients together make into balls (not too tightly) about the size of a ping pong ball. I usually make enough for 6 each, put a good amount of olive oil in pan and slowly brown the balls evenly on all sides (do not over fill the pan). Take time over this dish and it will be delicious. Takes about 10mins for each batch. Remove the balls to large plate when browned to rest.
For the Tomato Sauce: this should be set off to cook before tackling the balls.
Large clove garlic
1 small dried chilli
1 tablespoon Mexican Oregano
3 tins good quality plum tomatoes
1 tablespoon white wine vinegar
Salt and pepper
2 teaspoons sundried tomato paste
Fresh basil/marjoram to serve.
Method: Put good amount olive oil in large pan and slowly fry onion, garlic and Mexican Oregano until onions soften but do not burn as this will make the sauce bitter. Add the tomatoes and paste (if using) and mix well, cover and simmer for 1hr.
Towards end of cooking add good handful of fresh basil then add salt and pepper to taste and a splash of vinegar to sweeten up the sauce (a little at a time). Blitz the sauce in a blender to your preferred consistency and put back into the large pan. Add your browned meat balls and slowly simmer for a further 40mins then check the seasoning.
Serve with pasta of your choice with lots of parmesan cheese and fresh basil and a splash of good olive oil..