If you are bored with traditional pasta, it is worth preparing a version with a velvety sauce and a distinct, yet harmonious taste. This combination is delightful and suitable for many occasions.
If you want to try something different that delights with its taste, it is worth replacing the traditional Bolognese sauce with another recipe. We’re talking about Polpette in Bianco, that is Italian meatballs served in a light and creamy sauce based on cream and broth.
The sauce for the meatballs is mild, thanks to which the meat is the main flavor in the dish. Moreover, garlic adds a slightly sweet flavor and goes perfectly with salty additives. The whole thing is impressive and stays in your memory for a long time.
Additionally, the aroma of the dish is deepened by the addition of capers and black garlic, making this dish not only a great everyday dinner, but also it can be an elegant and delicious proposition for special occasions or a romantic candlelight dinner at home.
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To prepare this unique dish, we will need a lot of products. However, don’t let the long list of ingredients scare you away, because we already have many of them in our home, and the effect of combining them together is stunning. To make meatballs, we will need:
- 1 egg,
- 50 ml of milk,
- 50 g breadcrumbs,
- 500 g of minced beef and pork,
- 20 g of parmesan,
- 3 cloves of black garlic,
- salt and pepper.
Whereas To make white sauce, we need to prepare:
- 1 tablespoon of olive oil,
- 100 ml of cream 30%,
- 30 g of butter,
- 300 ml of broth,
- 40 g shallots.
In addition, we need to prepare the paste 15 g of capers, 30 g of olives, 1 clove of black garlic and 20 ml of olive oil. Let’s not forget about our favorite pasta, with the above proportions we can use 350-400 g of dry product.
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To prepare this dish, start by cooking the pasta in salted water until al dente. Then pour the breadcrumbs into a bowl, add milk, meat, egg, grated cheese, salt, pepper and finely chopped black garlic. Mix everything thoroughly until the mass becomes uniform. We form small balls from it.
Heat the olive oil and butter in a pan. Place the meatballs on it and fry, turning them from time to time, until they are evenly browned and golden. Remove them from the pan and add the chopped shallot. Fry until soft, add cream and broth and cook until the sauce thickens slightly.
Then make a paste in a blender by mixing capers, olives, black garlic and olive oil. Add it to the sauce and mix vigorously. Put the meatballs back into the pan and simmer for a few minutes over low heat. Mix the pasta with the sauce and serve with meatballs placed on top of the dish.
