Let them eat....Bombardino al puño americano

I was very happy to be back in the kitchen again for staff lunch last week. I came up with a new meat ball shape that could well turn into a new pasta shape. I’m sure the Eye-ties will be more than happy to let an eengleesh peeg make an addition to their pasta idiom. They will welcome me with open arms I am sure. Yeah course they will.

 

I mixed lemon zest, chopped garlic, toasted fennel seed, salt and pepper along with some parsley, sage (no rosemary) and thyme into this new source of Iberico pork that I have found. Half minced belly and half mince leg. I gave it  a really good mix, fried a taster, adjusted the seasoning and the got on with making them into meatballs. I find all these repetitive jobs; meatballs, falafels, croquettes, etc tedious but this time I really enjoyed it cos I discovered this new shape. Basically it is the shape of the inside of my fist.

 

I’m gonna call it Pasta al Puño Americano (Pasta a la Knuckleduster) because it is the shape of those primitive knuckledusters that didn’t have the bar over the front of the fist. Just metal bars that you hold in your fist to strengthen the impact. You know, like the one the guy uses who nearly beats Charles Bronson at the end of Streetfighter. Course, Charly Bee beat the crap out of him in the end. Anyway.

 

You very simply pick out a certain amount of the mix and squish it in your hand leaving a slight curve on one side and reverse scalloped edge on the other. And that’s it. It is much quicker than usual cos it doesn’t require all that rolling around to get it into a nice ball shape.

 

Brown them gently in largish pan, deglaze with red wine and add it to your 8 hour tomato sauce and cook till the balls are cooked through then mix this into DeCecco Bombardino with a little of the cooking water. Killer.

 

I don’t have a picture so I leave you with a picture of a wedding cake I made recently.