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MAKE IT YOURSELF: FENNEL MEATBALL PENNE
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INGREDIENTS
1 Tbs fennel seeds
500g minced pork
2tsp chilli flakes
1 tsp flaky sea salt
2 to 3 large cloves garlic
200g grape or cherry tomatoes
400g broccolini
500g penne
2tsp olive oil
Salt to taste
10g Italian parsley (optional) -
METHOD
1. The night before cooking, toast the fennel seeds in a small non-stick pan over medium heat, moving the seeds around the pan, until fragrant and lightly browned, about two minutes. Pour onto a plate and let cool. After 10 to 15 minutes, pour the seeds into a mortar and pestle or spice grinder and pound or process until fine.
2. Place the pork in a medium mixing bowl. Add the fennel, chilli flakes and sea salt. Mix well with hands. Cook a tiny bit of the pork mixture by microwaving it or placing it in a toaster oven. Taste and add more salt or chilli flakes if needed. Cover the bowl with clingwrap and refrigerate overnight.3. Before cooking, take the pork out of the refrigerator. Bring a large pot of water, with 2-3 Tbs salt added to it, to the boil.
4. While it is boiling, peel and finely chop the garlic. Set aside. Rinse the tomatoes under running water, pat dry with paper towels and halve them. Rinse the broccolini under running water and pat dry with paper towels. Slice off and discard the last 1cm of the stem. Cut the rest of the broccolini into 5cm lengths.
5. Shape level tablespoonfuls of the pork mixture into balls. You should have 22 to 24.
6. Pour the penne into the boiling water and cook until al dente.
7. In the meantime, heat the olive oil in a large, deep and wide pan over medium heat. Cook the meatballs in two or three batches. Do not crowd them. Cook on one side until brown, then flip over and brown the other side. Transfer to a bowl as they are cooked.
8. When the pasta is ready, scoop about 250ml of the starchy pasta water out of the pot and set aside. Drain the pasta.
9. To the same pan that you used to cook the meatballs, add the broccolini. Stir-fry for about one minute, then add the chopped garlic. Stir for 30 seconds. Do not let the garlic brown. Add the tomatoes and stir-fry for another one or two minutes. Add the pasta and stir to mix it all together. If the pasta looks dry, add some of the cooking liquid to the pan, 1 or 2 Tbs at a time. Taste the pasta and add salt if necessary. Add the meatballs and give the pasta a final stir.
10. Scoop into a large serving bowl, top with chopped parsley if using and serve immediately.
Serves six