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Spaghetti with polpettine, prosciutto and peas


Serves: 4-6
timePrep time: 25 mins
timeTotal time:
Spaghetti with polpettine, prosciutto and peas
Photograph by Lauren Mclean

Spaghetti with polpettine, prosciutto and peas


Serves: 4-6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
625Kcal
Fat
25gr
Saturates
11gr
Carbs
63gr
Sugars
4gr
Fibre
5gr
Protein
38gr
Salt
1.3gr

Theo Randall

Theo Randall

Italophile Theo Randall runs his acclaimed restaurant at the InterContinental, having previously earned a Michelin star at The River Café. Theo takes an unfussy approach to delicious Italian food in his best-selling book, Pasta.
See more of Theo Randall’s recipes
Theo Randall

Theo Randall

Italophile Theo Randall runs his acclaimed restaurant at the InterContinental, having previously earned a Michelin star at The River Café. Theo takes an unfussy approach to delicious Italian food in his best-selling book, Pasta.
See more of Theo Randall’s recipes

Ingredients

  • 1 x 500g pack Taste the Difference Freedom Food British veal mince
  • 70g sliced prosciutto, finely chopped
  • 100g dried fine breadcrumbs (or 50g if you use Panko breadcrumbs)
  • 1 tsp finely chopped mint leaves
  • 1 large egg yolk
  • 75g Parmesan cheese, freshly grated, plus extra to serve
  • 2 tbsp olive oil
  • 75ml double cream
  • 400g-500g spaghetti
  • 200g shelled fresh or frozen peas

Step by step

Get ahead
The meatballs can be made up to the end of step 1 a day ahead. Cover and chill. The raw meatballs can also be frozen – open freeze in a single layer until solid, then transfer to freezer bags.
  1. In a large bowl, thoroughly mix together the veal, prosciutto, breadcrumbs, mint, egg yolk and 75g Parmesan with your hands. Add seasoning, then roll the mixture into 24 balls.
  2. Put a large pan of salted water on to boil for the pasta. Heat the oil in a large frying pan and add the meatballs one by one, making sure they are not too close together. Cook carefully, turning over each ball individually so they cook evenly, for about 10 minutes, until cooked through. Remove the meatballs from the pan to a plate when they are ready, then drain off any excess fat from the pan. Return the meatballs to the pan with the double cream and heat gently for 5 minutes.
  3. Meanwhile, cook the spaghetti according to pack instructions, adding the peas for the final few minutes. When the pasta is al dente, drain it, reserving 5-6 tablespoons of the pasta cooking water, then return the pasta and peas to the pan with the reserved water. Toss the meatballs with the pasta and peas. Reheat over a low heat for a couple of minutes and serve with black pepper and the extra Parmesan.
Chef quote
Polpettine are mini meatballs and the flavour of veal is less heavy than beef which, combined with peas, makes this a light, spring-like dish.

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