Roasted garlic & mascarpone pasta sauce with chicken & spinach meatballs

Roasted garlic & mascarpone pasta sauce with chicken & spinach meatballs
 
alt

This recipe was uploaded
by eakonom

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 300g minced chicken breast
  • 275g tomato passata
  • 1 handful of spinach
  • 2 spoonfuls of mascarpone cheese
  • 4 clove of garlic in the skins
  • 1 spoon of good quality extra virgin olive oil
  • salt and pepper
First roast the garlic in an oven preheated to 200C for about 15min or until soft. If you concerned about your carbon footprint you may want to bake a cake in the meantime as it is a bit of a waste of energy heating the oven only for the garlic.

Actually I made a lovely rhubarb crumble while doing this recipe with some crushed cantuccini biscuits combined with the crumble that my friend was nagging me about for quite some time. In fact my friend enjoyed it so much that I ended up having only one piece before it magically disappeared. It would be even more scrumptious if the custard didn't get ruined by some very strange Maltese vanilla sugar that made it completely inedible.

Now, back to the point. Let's get on with that pasta sauce! Chop the spinach finely and mix it with the minced chicken, olive oil and some salt and pepper. Take a spoonful of the mixture and roll it in your hands to shape meatballs of the size of a walnut.

Heat the tomato passata in a saucepan stirring in the mascarpone cheese. In the meantime squeeze the roasted garlic out of the skins onto a chopping board and smash it with the flat side of the knife. Mix the garlic paste with the tomato and mascarpone sauce and season with salt and pepper. Arrange the meatballs in the sauce carefully as they are quite delicate and break easily. Cover and leave to simmer for about 10 min, which is just enough to cook the pasta. As far as I'm concerned it works quite well with parpadelle but you can use any other flat pasta.

Enjoy!

Roasted garlic & mascarpone pasta sauce with chicken & spinach meatballs

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by eakonom

 
 
I made this recipe as a special treat for my friend while in Malta. Spending half a day in 3 different supermarkets and visiting couple of Maltese fruit & veg stands looking for spinach I was told that this isn’t the season for spinach. I’ve managed to find out earlier that it is not the season for thyme and rhubarb either, which apparently is sometime in winter. Nevertheless it didn’t make me give up on that recipe and I came up with using some rocket instead. This gave the meatballs some green blushes but somehow lost its peppery flavour. The mellow flavour of spinach should work perfectly in this recipe as the main accent is on the roasted garlic giving it some lovely smokiness and sweetness at the same time and the rest of the ingredients being quite mild to expose that flavour.

Method


First roast the garlic in an oven preheated to 200C for about 15min or until soft. If you concerned about your carbon footprint you may want to bake a cake in the meantime as it is a bit of a waste of energy heating the oven only for the garlic.

Actually I made a lovely rhubarb crumble while doing this recipe with some crushed cantuccini biscuits combined with the crumble that my friend was nagging me about for quite some time. In fact my friend enjoyed it so much that I ended up having only one piece before it magically disappeared. It would be even more scrumptious if the custard didn't get ruined by some very strange Maltese vanilla sugar that made it completely inedible.

Now, back to the point. Let's get on with that pasta sauce! Chop the spinach finely and mix it with the minced chicken, olive oil and some salt and pepper. Take a spoonful of the mixture and roll it in your hands to shape meatballs of the size of a walnut.

Heat the tomato passata in a saucepan stirring in the mascarpone cheese. In the meantime squeeze the roasted garlic out of the skins onto a chopping board and smash it with the flat side of the knife. Mix the garlic paste with the tomato and mascarpone sauce and season with salt and pepper. Arrange the meatballs in the sauce carefully as they are quite delicate and break easily. Cover and leave to simmer for about 10 min, which is just enough to cook the pasta. As far as I'm concerned it works quite well with parpadelle but you can use any other flat pasta.

Enjoy!
Show/hide comments

comments powered by Disqus