Spaghetti
and Meatballs En Papillote
By Executive Chef / Owner Jone Kane
- Kane's Restaurant, Grass Valley, California
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.
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:
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.
Other
Great Related Links:
Cooking
with Wild Mushrooms
Executive
Chef John Kane Bio
Bonewerks
CulinArte'
Lundberg
Family Farms
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