🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Meatballs Emilia-Romagna with Pasta Sheets

4dfd9fc7 35c5 4a52 94b2 a5d5949287da  081710f52 me 0509

I have a question about step 5 on the recipe "Meatballs Emilia-Romagna with Pasta Sheets" from thirschfeld. It says:

"Once you smell the garlic add the wine and the bay leaves. Reduce the wine to a glaze and then add the stock and rosemary sprig. Reduce the liquid by half. Add the milk and cream. Let it come to a boil and then then place the pan into the oven. "

I'm assuming that the tomatoe paste goes here, but the other question, is do the meatballs go into the sauce or do they continue to cook on their own in the oven?

asked by Mikitchen over 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 1431 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Based on my read of the recipe, it seems the meatballs and sauce are supposed to go in the oven separately. But I think I would put the meatballs in the sauce before putting them in the oven. This way they can begin to absorb all those delicious flavors.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

72b8c92f c97c 49cf 8fc2 4b08462521f6  me
added over 5 years ago

yes the tomato sauce goes in there. And I always let the meat balls cook on their own but you could add them to the sauce after the fat has rendered if you wanted. Do not put them in the sauce before the oven or they won't brown and as the fat cooks out it will make your tomato sauce greasy. You want them to brown up nicely for flavor.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.