Wolfgang Puck BPSM0050A2 Instruções de Operação descarregar pdf (Página 25)

48 - Food Grinder Attachment

My Spaghetti (cont.)

8 Wetting your hands with cold water, roll about 1/2 cup of meatball

mixture into a large, even meatball and place it on a large baking

sheet. Repeat with the remaining mixture, making 8 large meatballs

in all.

9 In a large stock pot or saucepan over medium heat, heat the tomato

sauce until it is very gently simmering. One at a time carefully lower

the meatballs into the simmering sauce. Reduce the heat and

simmer, covered until meatballs are cooked through and sauce has

thickened, about 45 minutes.

10 Bring a large pot of water to boil with a tablespoon of salt and oil.

Add the spaghetti and cook till “al dente,” tender but chewy, if using

dry follow manufacturers’ instruction.

11 With a slotted spoon, remove the meatballs from the sauce and

transfer

them to a plate. Remove 1 1/2 cups of sauce from the pan and keep

it warm. Drain the spaghetti thoroughly. Twirl or mound the pasta

into 8 warmed bowls. Top with meatball, sauce and garnishes.

Recipe courtesy Wolfgang Puck “Live Love Eat"

(Random House, 2002)

47 - Food Grinder Attachment

My Spaghetti and Meatballs

Serves 6

INGREDIENTS

4 tablespoons unsalted butter

1 medium onion, quartered and peeled

3 cloves garlic, peeled

4 slices italian bread, crusts discarded

1/4 cup whole milk

2 pounds veal, cubed

1 large egg

1/4 cup grated parmesan cheese

1 tablespoon fresh parsley, chopped

1 tablespoon fresh basil, chopped

1 teaspoon fresh thyme leaves

1 teaspoon salt

1/4 teaspoon freshly ground pepper

5 cups My Favorite Tomato Sauce

(Or 4 cans Wolfgang Puck Tomato Basil Soup)

1 pound spaghetti

Chopped fresh flat leaf parsley for garnish

Parmesan cheese grated for garnish

METHOD

1 Assemble and attach the food grinder to the stand mixer with

the coarse plate attached.

2 Grind the onion and garlic. Set aside.

3 Proceed to grind the meats. Set aside.

4 Grind the bread into the large bowl of the stand mixer.

5 Remove the coarse plate from the meat grinder and replace it

with the fine plate. Proceed to regrind the meats.

6 In a medium skillet, melt the butter. Add the onion and garlic and

sauté until soft, about 5 minutes, taking care not to brown the

onions. Set aside to cool. Add the milk to bread crumbs, set aside

until all the milk is absorbed. When onions are cooled, and milk

absorbed, add all the ingredients to the stand mixer bowl.

(Except the garnish items.)

7 With the dough hook attached, mix the ingredients on speed 4 for 1

to 2 minutes. Make sure to combine all the ingredients, but not over

beat them.

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