In the spirit of recycling and making life easier, I thought I would post what I did with the extra sauce I made from my last supper post (here). I made twice the sauce quantity on purpose because I thought I would be able to rehash it as something new. I have posted the recipe as if having to make the sauce from scratch.
I love the spicy fennel pork meatballs at
Polpo and do have their cookbook but this is my super quick and cheating method (see the pre-made meatballs in the ingredients) since I was away from home and feeling lazy. They were a quick invention but turned out surprisingly well, hence the post...
Ingredients,
serves 2:
420g super market pork meatballs (I used these ones)
2 tsp fennel seeds
1 small chilli
180g pasta of your choice – something big that cups
the sauce works best
3 tbsp
olive oil
1
medium sized chilli (deseeded and minced)
1
large red onion (peeled and super finely chopped)
I red
bell pepper (peeled and super finely chopped)
1 can
of chopped tomatoes
1 tbsp
of sugar
salt
and pepper
1
glass of red wine
The Meatballs
1. toast the fennel seeds for a minute or so, being careful not to
burn.
2. Grind them up with a pestle and mortar.
3. Deseed and mince your chilli
4. Mix the meatballs all together with the chilli and fennel and
reform into large balls (a little bigger than a lime). 420g made 6.
The
sauce
5. Pour the olive oil into the pan, heat up and add the chilis. Put
in salt and pepper.
6. Stir for a minute then add the onions and pepper. Then a
tablespoon of sugar.
7. Allow to soften then add the tomatoes and keep on a low simmer.
Back to the Meatballs
8. Brown each side of the meatballs (yes I know they are round but
you know what I mean) in an oiled frying pan.
9. Transfer into the hot sauce and boil in it for twenty minutes,
stirring every now and again to make sure it doesn’t burn. After 10 minutes add
the wine.
The Pasta
10. Get the pasta water ready and time so that the pasta is done at
the same time as the meatballs.
To Serve
Pasta first, then a generous dollop of sauce, followed by three meatballs
each, perching on top, covered with more sauce. Garnish with basil if you have some to
hand.
 |
| Gangnam style |
Spicy fennel pork meatballs, Spicy
fennel pork meatballs, Spicy fennel pork meatballs, Spicy fennel pork meatballs
recipe, Spicy fennel pork meatballs recipe, Spicy fennel pork meatballs recipe,
Spicy fennel pork meatballs Polpo, Spicy fennel pork meatballs polpo recipe, Polpo,
Spicy fennel pork meatballs polpo recipe,Flo graham-dixon recipe, Flo
graham-dixon recipe, Gordon ramsay piquant sauce, Gordon ramsay piquant sauce
recipe, flo’s cheat’s dinner, flo’s meatballs, pork chops, rosemary, garlic,
pepper, chilli, tomato,Food
blog, food blog recipes, foodie, foodie blog recipes, London food blog, best London
food blogs, best London based food blogs, London based food blogs, food blog
recipes, foodie, foodie blog recipes, London food blog, best London food blogs,
best London based food blogs, London based food blogs, recipe, flo and elle recipe, flo recipe, elle
recipe, flo blog recipe, elle blog recipe, dinner party recipe, elleandflo, elle
and flo, elle and flo sisters, elleandflo blog, elle and flo blog,
elleandflo.blogspot.co.uk, elleandflo.blogspot.com, elleandflo, elle and
flo, elle and flo sisters, elleandflo blog, elle and flo blog,
elleandflo.blogspot.co.uk, elleandflo.blogspot.com, flo and elle, flo and elle
blog, floandelle blog, flo and elle blogspot, floandelle.blogspot.com,
floandelle.blogspot.co.uk flo and elle sisters, sisters blog, flo and
elle, flo and elle blog, floandelle blog, flo and elle blogspot,
