ANGELINA – SERVING Up The MEAL

ANGELINA’S PASTA With MEATBALLS

SICILIAN PASTA with MEATBALLS SICILIANA

For the Dough:

300g semola flour (durum wheat)
A pinch of salt
2 large eggs

For the Meatballs:
300g beef mince
2 tablespoons fresh parsley, finely chopped
50g grated caciocavallo cheese (or Pecorino, if unavailable)
50g breadcrumbs
Salt, to taste
Freshly ground black pepper, to taste
1 large egg

For the Broth:
2 tablespoons fresh parsley, chopped
A handful of celery leaves
1 medium carrot, peeled and roughly chopped
1 tablespoon tomato concentrate (or tomato paste)
½ medium onion, peeled and halved
1 medium potato
Salt, to taste
1kg beef joint eg shin