Ingredients
- Serves 4
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Method
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Soak the stale bread in the milk until soft. Squeeze out the excess liquid.
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Gently sauté the finely diced eschalot and garlic until they are soft and translucent, add in the chopped marjoram. Leave to cool.
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Toast the fennel seed and celery seed and blitz into a powder.
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Combine the veal, spices, soaked bread, garlic, and eschalot together in a bowl. Ensure they are mixed together thoroughly. Season with salt.
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Moisten your hands with a little water, this will help stop the mix from sticking to your hands. Shape into balls around the size of a 10 cent coin.
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Toss the meatballs in the panko as you go so they don’t stick together.
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Deep fry at 180 degrees for 1 minute to set the protein and brown the crumb.
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Strain onto paper towel.
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Sauté the garlic and eschalot in a little evoo until soft and translucent.
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Add in the chopped sage and cook for 30 seconds to release the flavour.
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Turn up the heat and deglaze the pan with the vermouth. Reduce the vermouth by ¾.
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Add in the chicken stock, bring to the boil and allow to reduce. Add in the capers.
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Add in the meatballs.
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Emulsify the butter into the sauce to form a nice silky thickened consistency.
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At the same time, cook your pasta in a large pot of salted boiling water.
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When the pasta is al dente, strain it from the water and add to the pan of sauce.
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Season the sauce with lemon juice and salt. Toss to combine and ensure the sauce has reduced enough to coat the pasta.
- Serve with plenty of pecorino cheese.