Videos

Meatballs Emilia-Romagna with Pasta Sheets

by:
August 20, 2010

Watch Amanda show off her meatball skills and see how quickly thirschfeld's beautiful Meatballs Emilia-Romagna with Pasta Sheets comes together once you've prepped the ingredients.

This week's videos were shot and edited by talented filmmaker Elena Parker.

9 Comments

Limón January 3, 2011
This dish looks sensational!<br />I just send the recipe to my daughter that is studying overseas and she loves Italian food that tastes delicious, and is easy to prepare.<br />I almost could smell the aromas in your kitchen.
 
plarsen13 November 17, 2010
I am so excited to cook this dish this weekend for a my mother in laws birthday. she loves spaghetti and meatballs, so this will be a neat twist.<br />What advise do you have in preparing/cooking? And I would like to prep meatballs and sauce ahead of time. Should I brown the meatballs, or should I just prepare them ahead of time?
 
sygyzy August 25, 2010
What if you use just ground beef? Would it be horrible?
 
Amanda H. August 25, 2010
I think they'd still be great -- just don't get lean ground beef. Not that you would have... :)
 
AntoniaJames August 20, 2010
Looks divine! Love the inclusion of prosciutto in the soffritto . . . a brilliant (as usual) touch, Mr. Hirschfeld!! Seems like this would be perfect for a small dinner party, as the sauce and meatballs could be made ahead and the sheets of pasta easily prepared before serving. Definitely on my "must try soon" list. ;o)
 
Rhonda35 August 20, 2010
p.s. In the video, you started saying something about why you shoot for 10% less in size than stated in a recipe, but you didn't finish your thought - or I missed it - what is the reason?
 
Amanda H. August 20, 2010
Oh -- it's just that you always make them larger than you think so aim for 10% smaller than what you're aiming for and they'll be about right.
 
Rhonda35 August 20, 2010
The icing spatula/spreader is genius!
 
Amanda H. August 20, 2010
Why thank you!