Tagliatelle with Chanterelles, Meatballs and Sesame Seeds by @dececco_pasta

45 min

2 servings

🍝

160 g

Tagliatelle

🍄

250 g

Chanterelle mushrooms

🥩

150 g

Ground beef

🧀

50 g

Parmigiano reggiano

🍷

50 ml

White wine

🌱

20 g

Sesame seeds

🧄

2 cloves

Garlic

🌿

Parsley

🫒

Olive oil

🧂

Salt

🌾

Flour

💧

Water

  1. Knead
    • Ground beef
    • Parmigiano Reggiano

    Knead the ground beef with the Parmigiano Reggiano, then form into small meatballs.

  2. Dust
    • Flour
    • Olive oil

    Dust the meatballs with flour and fry them in extra virgin olive oil.

  3. Drain
    • Olive oil

    When golden, drain and blot off excess oil with absorbent paper, then set aside.

  4. Brown
    • Garlic
    • Olive oil
    • Chanterelle mushrooms

    Brown the halved garlic cloves in a pan with a little olive oil, then add the chopped chanterelle mushrooms.

  5. Add
    • White wine
    • Parsley

    After 5 minutes add the white wine and some chopped parsley, and let it reduce.

  6. Cook
    • Water

    Cover and cook on low heat for a further 10 minutes, adding hot water only if needed.

  7. Step
    • Sesame seeds

    In a non-stick pan, toast the sesame seeds for a few minutes over low heat, then set aside.

  8. Cook
    • Tagliatelle
    • Salt
    • Water

    Cook the tagliatelle in plenty of boiling salted water until al dente, about 5 minutes.

  9. Drain
    • Tagliatelle
    • Chanterelle mushrooms
    • Parmigiano Reggiano

    Drain the pasta and toss it with the mushrooms, Parmigiano Reggiano and meatballs.

  10. Plate
    • Sesame seeds

    Plate, add a little sesame seeds on top and serve.

Tagliatelle with Chanterelles, Meatballs and Sesame Seeds by @dececco_pasta

45 min

2 servings

🍝

160 g

Tagliatelle

🍄

250 g

Chanterelle mushrooms

🥩

150 g

Ground beef

🧀

50 g

Parmigiano reggiano

🍷

50 ml

White wine

🌱

20 g

Sesame seeds

🧄

2 cloves

Garlic

🌿

Parsley

🫒

Olive oil

🧂

Salt

🌾

Flour

💧

Water

Preparation Steps

  1. Step 1/10

    Knead the ground beef with the Parmigiano Reggiano, then form into small meatballs.

    🥩Ground beef
    🧀Parmigiano Reggiano
    🥣Mixing bowl

  2. Step 2/10

    Dust the meatballs with flour and fry them in extra virgin olive oil.

    🌾Flour
    🫒Olive oil
    🍳Pan

  3. Step 3/10

    When golden, drain and blot off excess oil with absorbent paper, then set aside.

    🍳Pan
    🧻Absorbent paper

  4. Step 4/10

    Brown the halved garlic cloves in a pan with a little olive oil, then add the chopped chanterelle mushrooms.

    🧄Garlic
    🫒Olive oil
    🍄Chanterelle mushrooms
    🍳Pan

  5. Step 5/10

    After 5 minutes add the white wine and some chopped parsley, and let it reduce.

    🍷White wine
    🌿Parsley
    🍳Pan

  6. Step 6/10

    Cover and cook on low heat for a further 10 minutes, adding hot water only if needed.

    💧Water
    🍳Pan

  7. Step 7/10

    In a non-stick pan, toast the sesame seeds for a few minutes over low heat, then set aside.

    🌱Sesame seeds
    🍳Non-stick pan

  8. Step 8/10

    Cook the tagliatelle in plenty of boiling salted water until al dente, about 5 minutes.

    🍝Tagliatelle
    🧂Salt
    🍲Pot

  9. Step 9/10

    Drain the pasta and toss it with the mushrooms, Parmigiano Reggiano and meatballs.

    🍝Tagliatelle
    🍄Chanterelle mushrooms
    🧀Parmigiano Reggiano
    🥩Ground beef
    🧺Colander

  10. Step 10/10

    Plate, add a little sesame seeds on top and serve.

    🌱Sesame seeds
    🍽️Plate

Composition

Ingredients

Types

Pasta, Grains, Vegetables, Fungi, Meat, Dairy, Alcohol, Seeds, Herbs, Oils, Spices, Liquids

Ingredients

Tagliatelle, Chanterelle mushrooms, Ground beef, Parmigiano reggiano, White wine, Sesame seeds, Garlic, Parsley, Olive oil, Salt, Flour, Water

Notes

Chanterelle mushrooms (fresh), Parsley (amount not given, chopped), Olive oil (amount not given, extra virgin), Salt (amount not given), Flour (for dusting the meatballs before frying, amount not given), Water (hot, only if needed while the mushrooms simmer)

Allergens

Gluten, Milk, Sulphites, Sesame

Dietetics

Dietary regimen

High-Protein, Egg-Free, soy-free, Sugar-Free

Calories

650 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 55g, Fat: 30g, Fiber: 4g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 700mg, Calcium: 320mg, Iron: 3.5mg, Potassium: 650mg, Zinc: 5mg

Vitamins

Vitamin D: 1.2µg, Vitamin B12: 1.8µg, Vitamin B3 (Niacin): 7mg, Vitamin A: 90µg

Preparation

Time Information

Preparation

25 minutes

Cooking

20 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Mixing bowl, Pan, Non-stick pan, Pot, Colander, Absorbent paper, Plate

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Autumn, Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@dececco_pasta

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Crunchy, Chewy, Creamy

Flavors

Savory, Umami, Garlicky, Earthy, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 1-2 days (store in an airtight container,reheat thoroughly before serving), freezer : up to 1 month (best to freeze the meatballs and mushroom sauce separately from the cooked pasta,thaw in the fridge before reheating)