Spaghetti
and Meatballs En Papillote
The
intensity and pleasure of the flavors at least double with this
version. Not one ounce of heat is lost as Spaghetti & Meatballs
En Papillote makes its way from kitchen to table. As you cut
into the parchment paper, gently pull back until the stew of
bubbling tomato sauce, juicy meatballs, and al dente spaghetti
unite in a hot, vaporized rush of Italian spices and aromas,
and converge on your olefactory senses.
Made
with:
Fontanini Meatballs
Serves
4
Ingredients:
1 lb. Spaghetti (cooked)
1 1/2 lbs. Fontanini Meatballs (cooked (approx. 24 - 1 oz)
3 cup Marinara Sauce
1 1/2 cup Parmesan Cheese (freshly grated)
1 cup Basil (julienned)
4 - (1/2 sheets) Parchment Paper
Procedures:
1. To prepare
the pasta, place dry spaghetti in salted boiling water until
al dente. Strain and cool down in cold water to stop cooking
process. Strain, cover, set aside.
Method
for Marinara Sauce:
Sauté onions in olive oil over high heat until translucent.
Add chopped tomatoes, tomato paste, half the basil, chili flakes
and simmer for 10 min. Add garlic, adjust with salt and pepper.
Simmer for 5 min. Purée if you wish or leave alone for
a more rustic look. Add remaining basil at the end for freshness.
Sauce can hold in refrigerator for 3 days or freeze until needed.
To
Assemble:
1. All products
are cold or at room temperature when constructing. Toss pasta
in 1/2 tomato sauce and meatballs in 1/2 tomato sauce. In center
of parchment paper, place 1/4 of the pasta with 1/4 of the meatballs
on top. Dust with parmesan cheese and julienne basil. Fold over
parchment paper, one corner to opposite corner (resembling a
triangle). Start from one side, folding over in small increments,
encapsulating the pasta and meatballs inside. Keep folding and
creasing until complete, and the triangle now looks like a half
dome.
2. Place on a
sheetpan and bake at 375 degrees for 15 minutes. Steam from
pasta and meatballs will fill the pouch. Place filled paper
pouch on plate and serve.
3. When cut, steam
and aroma is released.Tear back and enjoy.
Meatballs are moist and pasta al dente.
