Sunday Tasmanian - Tassie Living - - ON SUNDAY -

SERVES 4 “Use sausages to make quick meat­balls”

8 (700g) chicken sausages 2 tbs finely chopped basil leaves 2 large zuc­chini 300g spaghetti 2 tbs ex­tra vir­gin olive oil 2 tbs sherry or red wine vine­gar 30g un­salted but­ter 2 tbs pine nuts, toasted and chopped Grated parme­san and mi­cro radish or

ex­tra basil to serve Squeeze the chicken from the sausage cas­ings and mix in the basil. With slightly wet hands form 16 meat­balls us­ing about 1½ tbs mix­ture for each. Chill for 10 min­utes to firm up.

Mean­while cut the zuc­chini into long thin rib­bons (a man­do­line is ideal), then with a sharp knife cut each rib­bon into thin strips. Sea­son with 1 tsp salt and set aside.

Bring a large saucepan of wa­ter to the boil. Add the spaghetti and cook un­til al dente. Drain, re­serv­ing 1/3 cup (80ml) cook­ing liq­uid.

Heat the oil in a large fry­pan over medium heat. Add the meat­balls and cook, turn­ing, for 8-10 min­utes un­til cooked through and dark golden.

Deglaze the pan by adding the vine­gar, re­served cook­ing wa­ter and but­ter, and scrap­ing the pan with a spoon. Toss spaghetti with zuc­chini and serve with meat­balls and sauce from the pan. Scat­ter over pine nuts, parme­san and herbs. NU­TRI­TION • 30G PRO­TEIN • 18G SAT FAT • 57G CARB • 2G SUG­ARS • 1225MG SODIUM • 910 CAL (3820KJ)

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