Polpettini Diavola

Sacla’s Diavola Sauce, true to its name, is wonderfully devilishly hot and spicy. It works superbly with mild-tasting meatballs on a classic pasta such as penne. Too fiery for your kids’ palates? Add an optional 100g mascarpone or low-fat soft cheese stirred in when the sauce is added to the meatballs
Serves 4-6

500g minced lean beef
handful fresh parsley and basil, scissor snipped
4 spring onions, finely sliced
grated zest of 1 lemon
½ teaspoon each of salt, ground pepper and ground cinnamon
100g stale bread, sliced
3 tablespoons extra virgin olive oil (and extra for pasta)
1 x 290g jar Sacla Diavola Sauce
500g penne rigata pasta secca

• Into a large bowl put the meat, snipped herbs, spring onions and the 3 seasonings.
• Dip the bread under warm running water until softened. Squeeze it out and put the crumbs into the bowl.
• Mix, squeeze and stir until the meatball mixture is even.
• Pinch off pieces the size of a walnut. Compact and roll them to make 30-32 even meatballs.
• Heat the oil until very hot in a large, ideally non-stick frying pan. Brown the meatballs,, in 2 batches, turning them often using tongs, for 6-8 minutes.
• Return all the meatballs to the pan; pour in the Sacla Diavola Sauce, shake the meatballs to coat them and reduce heat to low.
• Cool the penne following pack instructions and drain.
• Drizzle over a little extra olive oil and pour into a heatproof serving dish then spoon over the meatballs and their sauce. Add additional herb sprigs as garnish if liked.
• Serve hot.


Barbera Gnocchi Bolognese

Bologna, the “belly” of Italy, is known for its culinary excellence. This recipe, made using Sacla’s Barbera Bolognese Sauce and potato dumplings (gnocchi) continues a rich tradition.
Serves 6

3 tablespoons extra virgin olive oil
1 large onion, sliced
4 garlic cloves, crushed and sliced
2 celery stalks, sliced
500g minced pork or beef (or a mixture)
2 x 290g jars Sacla Barbera Bolognese Sauce
2 x 400g packs potato gnocchi (gnocchi di patate)
2 teaspoons dried oregano or marjoram
½ teaspoon salt
25g Parmesan, freshly grated

• Heat 2 tablespoons of the oil in a large, heavy-based pan and sauté the onions, garlic and celery together for 3 minutes, over medium heat, stirring.
• Add the minced meat; turn up the heat to high; stir and cook for 5 minutes until the meat is lightly browned. Stir in the Sacla Barbera Bolognese Sauce.
• Reduce heat to simmering. Cook, uncovered, for 8 minutes more.
• Cook the gnocchi, following the pack instructions, and drain. Use the remaining oil to coat a heatproof serving dish. Tip in the hot gnocchi and spoon over the sauce. Grate some Parmesan all over the surface. If you like set the gnocchi under a preheated grill for 3-4 minutes until the cheese is bubbling. Alternatively serve the cheesy gnocchi without any further cooking.
• Serve hot, accompanied perhaps, by a leafy side salad.


Tricolore Lasagne

This delicious lasagne, simplified by using melting mozzarella in place of béchamel, is distinguished by the use of Sacla’s new Tricolore Sauce and layers of fresh leaf spinach.
Serves 6-8

500g minced lean beef
2 x 290g Sacla Tricolore Sauce
2 carrots, thinly sliced
½ teaspoon each of salt, black pepper and ground allspice
600g fresh leaf spinach, washed not dried
A little extra virgin olive oil, for greasing
150g plain lasagne sheets (about 6-8)
250g water-packed mozzarella (drained weight)

• Combine the first 6 ingredients in a large, flameproof casserole or sauté pan and cook over high heat for 5 minutes, stirring frequently.
• Reduce the heat to medium; add 100ml water and cook for 10 minutes more. Turn off the heat.
• Cook the still-wet spinach leaves in a large pan until they wilt and turn brilliant green. Spoon half of them into the base of a lightly oiled 27cm x 21cm rectangular baking dish. Layer half of the lasagne sheets over these.
• Spoon over half the meat sauce. Repeat the entire process once again.
• Bake, foil-covered, in an oven preheated to 190°C/375°F/ Gas Mark 5 for 35 minutes. Uncover. Slice the mozzarella and lay it over the surface.
• Continue baking, uncovered, for 15 minutes or until the cheese is melted, hot and bubbling. Serve hot, in large rectangles.

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Last updated: almost 2 years ago