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Ingredients
Pappardelle with Turkey Meatballs, Zucchini and Fresh Tomato Sauce
- Ingredients
- 1 day-old White roll
- 2 shallots
- 3 garlic cloves
- 3 Tbsps olive oil
- 600 grams turkey breasts
- 1 egg
- 1 tsp medium-hot Mustard
- ½ tsp freshly chopped thyme
- ½ tsp freshly chopped Basil
- salt
- freshly ground peppers
- 2 Zucchini
- 1 Eggplant
- 1 Red paprika
- 1 green paprika
- 600 grams chopped Tomatoes (canned)
- 1 tsp dried oregano
- 400 grams Pappardelle noodles
- 2 Tbsps vegetable oil
For the meatballs: Soak the bread in cold water. Peel 1 shallot and 1 garlic clove and finely chop. In a pan, heat 1 tablespoon olive oil and sweat the shallot and garlic until soft. Remove from the heat and let cool. Rinse the meat, pat dry, cut into cubes and process through a meat grinder. Combine with the shallot and garlic mixture, add the egg, squeezed out bread, mustard and herbs and season with salt and pepper. Cover and chill in the refrigerator.
Meanwhile, for the sauce: Rinse the zucchini, eggplant and peppers. Slice the zucchini. Cut the peppers and eggplant into 1 cm (approximately 1/3 inch) cubes. Peel the remaining shallot and garlic and chop finely. In a saucepan, heat 2 tablespoons olive oil and sweat the shallot and garlic until translucent. Add the remaining vegetables and sauté briefly. Add the tomatoes and oregano and season with salt and pepper. Simmer for 15-20 minutes over medium heat.
For the pasta: Cook the pappardelle in salted boiling water until al dente. Divide the meat into 20-30 gram portions (around 1 ounce), form into small meatballs and sauté for 5-8 minutes in hot oil, turning, until golden brown on all sides. Drain the pasta, transfer to a serving platter, drizzle the sauce over top, add the meatballs and serve.