Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Fusilli
Dirty Martini Meatballs with Fusilli
Olives and olive brine in the meatball mix, vodka in the sauce. Gorgonzola melted through at the end, which is the part that makes it work.
Caitlin Fitzpatrick
Feeds: 4
40 minutes
Ingredients
-
600 g beef mince
-
125 g breadcrumbs (soaked in milk)
-
100 ml whole milk
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10 large olives, chopped
-
100 ml olive brine
-
100 ml vodka
-
200 g gorgonzola
-
75 g fresh parsley, roughly chopped
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2 tbsp plain flour
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Salt
-
Black pepper
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Olive oil
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2 x 400 g tins chopped tomatoes
Method
1
In a large bowl, season the beef generously with salt and black pepper. Add the breadcrumbs, parsley, and olives, then mix thoroughly using your hands.
2
Add the olive brine and mix again. Roll the mixture into evenly sized meatballs. Place the plain flour in a separate dish and lightly coat each meatball, tapping off any excess flour.
3
Heat a generous amount of olive oil in a heavy-based saucepan until the base is well covered. Gently seal the meatballs, keeping them moving so they do not stick or break.
4
Once the meatballs are evenly browned, add the chopped tomatoes and vodka. Simmer for around 20 minutes until the meatballs are cooked through. Taste the sauce and adjust seasoning if needed.
5
When the meatballs are nearly cooked, bring a pan of well-salted water to the boil and cook the fusilli for approximately 8 minutes, until al dente.
6
Stir the cooked pasta through the meatball sauce and serve with extra chopped parsley and plenty of gorgonzola.
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