Fidanzati with Green Sauce and Salsiccia Meatballs
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Servings
2
Fidanzati pasta paired with savory salsiccia meatballs, all bathed in a vibrant green sauce bursting with fresh, wholesome flavors.
Ingredients
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250g Pasta Fidanzati (½ a bag)
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4 small Salsiccia sausages (plain or spicy flavor)
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4 stalks of kale, leaves only, without stem
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2 cloves of garlic
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½ cup Organic extra virgin olive oil
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2 large handfuls Parmigiano Reggiano
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2-3 drops White Balsamic Vinegar
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Fresh Pepper
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1-2 small drops acacia honey
Green Sauce
Directions
Cook the pasta in lightly salted water until al dente. Save 1 cup of the cooking water.
Press the stuffing out of the Italian sausages. Roll it into small meatball sizes and fry them until golden in a hot pan with a little extra virgin olive oil.
Cook the kale and garlic in a pot of lightly salted boiling water for five minutes.
Drain the water in a sieve and pour ice cold water over the cooked kale and garlic.
Drain the water and put the cabbage and garlic into a blender. Add the Parmigiano Reggiano and a splash of the cooking water.
Blend until the sauce is green and smooth, adding additional cooking water as needed. If the sauce seems too thin, add a little extra grated Parmesan cheese.
Put the sauce in a large pot and warm it up very carefully, stirring constantly. Season with fresh pepper and acacia honey.
Toss the cooked pasta in the sauce and serve immediately. Place the meatballs on top, grate plenty of Parmesan cheese over the top and garnish with small kale leaves.
