Today it is officially the 2019 Spring Equinox and on this very special day that officially welcomes Spring 2019 and precedes the inevitable arrival of sunny and warm days… we prepare a delicious recipe, in a light, fresh and fragrant key, just like this wonderful season.
Spaghetti with crunchy vegetables with meatballs, the light recipe
Spaghetti with meatballs are not a very famous first course in Italy, curiously, they are much more abroad. It is a course rich in taste and flavor, even more, if prepared with the right ingredients and raw materials.
Ingredients for 4 people
400 grams of spaghetti
Amica Natura BIO meatballs
fifteen cherry tomatoes
a red pepper
a yellow pepper
a clove of garlic
80 grams of fresh pecorino
red hot pepper
First of all, wash all the vegetables. Cut into cubes, both the courgettes and the peppers, the cherry tomatoes halfway.
Bring the salted water to a boil in a large pot, cook the spaghetti and drain it al dente. In another pan, brown the meatballs as indicated on the package with a little oil.
Take a large, non-stick pan, the wok is great too. Pour a drizzle of extra-virgin olive oil, sauté the garlic clove, then remove it. Add the diced peppers and courgettes and sauté the vegetables for 5 minutes, leaving them crispy. Add the tomatoes too. Remove the crunchy vegetables from the oil and set them aside in a dish.
Drain the pasta al dente, keeping a little cooking water. Sauté in the pot where you cooked the vegetables, stirring it with pecorino cheese and cooking water. Add the chilli. Finally, incorporate the meatballs and crunchy vegetables, serve hot with a drizzle of raw oil and freshly sprinkled basil.
Our friend food blogger Magda, like always delights us with one of her delicious recipes, a first course with a family taste, easy and fast, perfect for everyone. Today Magda used the Amica Natura’s vegetarian frozen meatballs with broccoli to make her recipe, a new addition to the “Mix La Polpetteria” collection by Amica Natura.
Pasta with meatballs in sauce, are not in all respects a great classic of traditional Italian cuisine, in reality, even if present in some regional recipes, they are much more famous in the States, where they are even one of the symbolic dishes of the Italian typical kitchen in the world.
Spaghetti meatballs are in fact super popular overseas, where they are commonly served in Italian restaurants and even sold ready to be consumed. They became famous also for the film Lilli and the Vagabondo, with an unforgettable scene in the collective imagination.
Then we discover the recipe, back in vogue in Italy, made with quality ingredients for a first course … tasty.
Spaghetti meatballs with tomato | Amica Natura
250 g of tagliatelle or spaghetti
meatballs Nature Friend with broccoli
a handful of fresh basil leaves
500 g of fresh organic tomato sauce
2 cloves of garlic
a spoon of sugar
2-3 sprigs of fresh thyme
1/2 teaspoon of dried oregano
salt and pepper
extra-virgin olive oil
In a pot heat 2-3 tablespoons of oil. Fry 2 shallots and 2 finely chopped garlic cloves. Add the tomato puree, 2-3 sprigs of thyme, 10 basil leaves, 1/2 teaspoon of dried oregano, a teaspoon of sugar.
Lightly oil a baking dish, place the still frozen meatballs in it. Add a little oil and bake in preheated oven at 180 degrees for about 10-15 minutes.
In the meantime put the water on the fire to boil the pasta. When it boils, cook the tagliatelle or pasta you have chosen. Draw it taking care that they remain well “al dente”.
In a bowl, pour the well-drained pasta, the tomato sauce and mix it all together. Finally, add the meatballs and sprinkle with grated Parmesan cheese. Once ready, serve the hot pasta.
Our new Sicilian food blogger Giovanna, prepared for us today a delicious recipe based on the new gourmet frozen Italian fish balls Amica Natura of the “Mix La Polpetteria” collection. The white sturgeon fish balls are an high quality product, made with precious raw materials, such as sturgeon, fish selected from local farms, 100% Italians, blast frozen on the spot and worked immediately once arrived at the Amica Natura factories, with the addition of potatoes and aromatic herbs that make this preparation delicate, tasty and at the same time, nutritious and genuine.
The fish “Delicate” meatballs of the Italian brand Amica Natura (Alcass) are ready in just a few minutes and like all high quality made in Italy frozen foods, without preservatives, allowing you to bring a plate to the table in a short time.
Giovanna of the food blog “La Tavola Allegra” reinterprets this recipe for a second fish dish in an imaginative, creative and romantic way, given that she made it just for the Valentine’s dinner. With very few ingredients, Giovanna succeeded in bringing to the table a fanciful, colorful and elegant-looking recipe.
Sturgeon fish balls for 4 people
150 gr pumpkin already cleanes
extra-virgin olive oil
a pinch of nutmeg
salt and pepper q.b.
Let’s start by making a Zucchini Cream. Take the pumpkin already clean and cut into cubes; finely chopped 1/4 onion and place in a large saucepan, along with 2 tablespoons of oil e.v.o.
Then turn the heat on a moderate flame and as soon as the onion turns golden, add the pumpkin into cubes and sauté for a few minutes. At this point wet the pumpkin with a ladle of vegetable stock (or hot water), cover with a lid and cook over low heat for about 10 minutes.
When cooked, add salt and pepper and add a pinch of nutmeg. Leave the pumpkin to cool and then blend it using the minipimer, until obtaining a smooth and lump-free cream. Keep the pumpkin cream aside and proceed with the cooking of the fish balls.
Slice the onion finely and put it in a large pan with 2 tablespoons of oil e.v.o. Fry the onion, then add the still frozen fish balls. Mix everything well, cover with a lid and cook for about 12-13 minutes.
When the meatballs are cooked, add salt and now you are ready for the dish. On a flat plate, distribute a generous amount of pumpkin cream and place the fish balls with the sautéed onion on top. Serve on the table all very hot and steaming.