Spaghetti for 4 (Amount you can hold between your thumb and first finger Serves One)
1/2 lb Ground Veal - Spiced to Taste and Formed into Small Meatballs
Small container Cherry Tomatoes - Cut in Quarters
Bunch Fresh Basil - Rolled and Sliced
8 - 10 Queen Green Olive - Sliced
Small Jar Artichoke Hearts. Rough Chop if Large Pieces
2 Cloves Garlic - Chopped fine
2 Shallot - Chopped fine
3/4 cup White Wine
Parmesan Cheese - Fresh
Spices, Garlic Powder, Italian Seasoning, Garlic Powder, Sea Salt, Fresh Cracked Pepper, Chili Flakes, Seasoning Salt
4 Quarts Water Salted.
Garlic Bread, Bun or Toast.
4 - 6 Anchovy Fillet (Optional)
| | 1. Bring Salted Water to a Boil in a Large Soup Pot
2. When Water shows small bubbles on Bottom, Place a Large Skillet On a Separate Burner on High Heat
3. Add Olive Oil to Coat Bottom and Brown the Ground Veal Meatballs
4. When Done, Remove from Pan and Set Aside.
5. Deglaze the Pan With White Wine and Reduce
6. When Reduced add in Shallots and Garlic, Sauté until soft, be Careful not to Burn Garlic as it Becomes Bitter.
7. Add in the Olives, Artichoke Hearts and Cherry Tomatoes
8. Cook Until Warmed Through
9. Add in Fresh Sliced Basil Leaves
10. Season with Salt and Pepper and Chili Flakes to taste
11. Return the Veal Meatballs to the Pan, reduce heat and cook until Spaghetti is done. (Option – Add in Anchovy Fillet)
12. Drain Spaghetti, (do not rinse), and return to pot,
13. Serve Spaghetti in Pasta Bowls, divide Sauce Between Portions,
14. Just before Serving Top with Fresh Parmesan Cheese and Serve with Garlic Bread, Bun or ToastA special thanks to a FamilyCorner.com community member for this recipe. Thanks "debknechtel"! For submitting this recipe and getting it featured in this newsletter, this member has earned their official "Chef Guy" icon!
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