Tagliatelle Parma


    • 800 g minced meat (I used veal and beef)
    • 1 egg
    • provencal herbs
    • 3 tbsp bread crumbs
    • 500 g spinach
    • 1 carton of passata (or 2 if you'd like more sauce)
    • handful of pine nuts
    • handful of roasted almond flakes 
    • 2 to 3 big tomatoes 
    • dried thyme
    • parmigiano 


Start by preparing your meat.
Add 1 egg, the bread crumbs, the provencal herbs, pepper and salt.
Mingle all togerther and start forming the meatballs. If you feel the meat is still too wet, add some more breadcrumbs. You can also add parmigiano if you like. 

Bake the meatballs in a pan over high heat until they are brown on each side. Then remove them from the pan and bake the spinach in the same pan. 

Take an oven plate. Place the spinach on the bottem of the plate, pour the tomato sauce over it and add dried oragano. Then put the meatballs on top and finish with a handful of pine nuts.

Slice the tomatoes in half. Add them to the ovenplate and garnish them with dried thyme, sea salt and parmigiano. 

Place in an oven of 180 degrees for 25-30 minutes. 

Roast a handful of almond flakes and sprinkle them on the meatballs right before serving. 


Buon Appetito!

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