Hebrews 1:10-12
[10] And,
“You, Lord, laid the foundation of the earth in the beginning,
and the heavens are the work of your hands;
[11] they will perish, but you remain;
they will all wear out like a garment,
[12] like a robe you will roll them up,
like a garment they will be changed.
But you are the same,
and your years will have no end.”
An ej original recipe!
Topping
1/4 c Mozzarella
Sauvignon Blanc Chicken Meatballs
1 lb ground white meat chicken
1 shallot diced
1 t apple cider vinegar
1/2 t salt and pepper
Pinch of red pepper flakes
1 t smoked paprika
1 t dried basil
1 t dried thyme
1 t dried oregano
1 t garlic granules
1 t onion powder
1/4 c panko
1/8 c Sauvignon Blanc
1 t olive oil
1/4 t ground Fennel seed
1/2 t brown sugar
1/4 c grated Parmesan
Mix just till incorporated.
Make golf ball size Meatballs.
Sear in clarified butter till slightly browned.
Internal temp should be 165 degrees.
I quarter mine but you can leave them whole.
Set aside.
1 c cooked al dente Large shells, set aside reserve pasta water
Vodka Sauce
1 t clarified butter
1 t olive oil
1 small Shallot , diced
1 clove garlic, minced
Pinch red pepper flakes
14-ounce can diced tomatoes
1 c evaporated milk
1/4 cup vodka
2 T tomato paste
Make and set aside.
Add Pasta cooking water, for sauce consistency
Add 1/4 c ricotta
Kosher salt and freshly ground black pepper
Veggie
2 c Spinach
1 small Onion
1 t clarified butter
Sauté onions in clarified butter.
Add sauce ingredients.
Mash tomatoes with potato masher.
When sauce is reduced, add Meatballs.
Add pasta water to thicken.
Top with 1/4 c Mozzarella.
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