
Pork Meatballs, Root Vegetable Tagliatelle, Pecorino Shavings, and Meat Jus
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Skill level
Intermediate
Cooking time
35 minutes
Servings/Yield
4 servings
Ingredients
600 g ground pork
1 egg
80 ml milk
4 slices of bread, cubed
4 parsnips
1 celeriac
2 carrots
1 large rutabaga
200 g pecorino cheese
Veal demi-glace
Directions
- Prepare the Meatballs:
- In a bowl, soak the bread cubes in milk for 5 minutes.
- Add the ground pork and egg. Mix until the mixture is smooth and homogenous.
- Shape about 24 meatballs, using approximately 45 ml (3 tbsp) of mixture per meatball.
- In a skillet over medium heat, warm some olive oil.
- Cook the meatballs for 10–12 minutes, stirring occasionally, until the inside is no longer pink.
- Remove from the heat and let cool slightly.
- Prepare the Vegetable Tagliatelle:
- Using a mandoline, cut the parsnips, celeriac, carrots, and rutabaga into thin tagliatelle strips.
- Boil the vegetable tagliatelle for a few minutes until al dente.
- Immediately transfer them to an ice bath to stop the cooking process.
- Drain well.
- Assembly:
- In a skillet, sauté the vegetable tagliatelle in foaming butter.
- Heat the veal demi-glace until it reaches a coating consistency.
- Arrange the meatballs and vegetable tagliatelle beautifully on the plate.
- Drizzle with the demi-glace and sprinkle with pecorino shavings.