Delicious UK - (03)March 2020

Porkandricotta

meatballswith

tagliatelle

SERVES 4. HANDSON TIME 20 MIN

• 100gricotta


• 500gBritishoutdoor-bred
  lower-fatporkmince


• 2 garliccloves,crushed


• 30gfreshbreadcrumbs


• tbspfennelseeds


• 3 tbspfinelychoppedfresh
  parsley,plusextratoserve


• Finelygratedzestlemon,
  plusextratoserve


• tbspoliveoil


• 150ml fresh chicken stock
  
  
  • 150greduced-fatcrème fraîche
  
  
  • 350g tagliatelle
  
  
  
  

1 Putthericotta,porkmince,garlic,

breadcrumbs,fennelseeds,2 tbsp

oftheparsleyandthelemonzestin

a mediummixingbowl,seasonwell

withsaltandpepper,thenmixwith

yourhandsuntilwellcombined.

Rollinto 20 equal-size meatballs,

thensetaside.

2 Heattheoliveoilina largefrying

pan(useonewitha lid),thenfrythe

meatballs,turningoften,for3-4

minutesuntilgoldenallover.Add

thestock,coverwiththelid,then

cook for another 5 minutes,

shakingthepanoften.Turnthe

heatoff,thenstirinthecrème

fraîcheandseasonwell.

3 Meanwhile,cookthepastain

a largesaucepanofsaltedboiling

wateraccordingtothepack

instructions,thendrain.

4 Tossthepastawiththemeatballs

andremaining1 tbspchopped

parsley,thenservewitha scattering

ofextraparsleyandlemonzest.

PERSERVING628kcals,17.9gfat

(8.1gsaturated),42.9gprotein,

71.3gcarbs(4g sugars), 0.4g salt,

5.1gfibre

Formorewaystouse ricotta,

see Loose Ends 

CROWD-

PLEASER

PASTA