Pasta ala Acee with Frog Meatballs
Prepared during Mystery Box Challenge: Happy Ever After
Junior MasterChef Pinoy Edition
by Acee Salangsang
Ingredients:
Eggs
Frog meat
Pumpkin
Salt and pepper
Sour dough bread
Spaghetti Pasta
Capers
Heavy Cream
White Onion
Garlic
Parmesan Cheese
Butter
Olive Oil
Fresh Basil
Curled Parsley
Flour
Eggs
Instructions:
1. For the pasta: In a large bowl, add flour and salt in and mix it well. Create a well in the center.
2. Add olive oil, 1/4 cup of water, egg and yolk in the well. With a fork, whisk the center until olive oil, water and egg and slowly bring bits of flour from the sides into the well while you whisk. If it gets too dry, add 1 tablespoon of water as necessary.
3. Continue with the fork until you get a shaggy looking, slightly wet, lump of dough. Dust your hand generously with flour and start kneading with one hand, first. Add more sprinkles of flour as necessary at this point if it gets too sticky.
4.Knead until the dough is smooth and resistant. You want to get the glutens worked up because gluten is what gives pasta that nice al dente bite to it when it is cooked. Make the dough into a ball, wrap it up with a plastic wrap and, (this is quite important) let it rest for at least 30 minutes.
5. Use a pasta machine, start at the highest number (usually 7) and end it at the lowest (1). Cook the freshly made pasta until al dente.
6. For the frog meatballs: debone the frog, set aside the meat. In a bowl, season the frog meat with salt and pepper, add egg, cornstarch and chopped basil. Form the meatballs.
7. For the creamy pumpkin sauce: sauté onion and garlic add the cubed pumpkin, simmer for 5 min. add the cream, capers. Set aside. In a food processor, puree the mixture until smooth.
8. Arrange the pasta in a plate and pour the creamy pumpkin sauce. Garnish with curly parsley and toasted sour bread.
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