Pork Meatballs, Root Vegetable Tagliatelle, Pecorino Shavings, and Meat Jus
Pork Meatballs, Root Vegetable Tagliatelle, Pecorino Shavings, and Meat Jus
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
  1. 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.
  2. 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.
  3. 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.