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Yield 5 portion of cooked spaghetti scaled at 6 ounces

1 lb of dry spaghetti
2 lb of chicken meat
1 cup of Tuscan bread without the crust
2 whole eggs
sea salt and ground black pepper
1 cup of fresh grated Parmesan cheese
1 quart of tomato sauce
1 cup of chicken demi-glace

Spaghetti with chicken meat balls


Prepare the chicken meat balls, by grounding the chicken meat into a bowl. Soaked the crust-less Tuscan bread in cold milk for five minutes, than squeeze out the milk and add to the ground chicken meat, add the whole eggs with the seasoning of sea salt and ground black pepper, then the fresh grated Parmigiano Reggiano, mix well and incorporate all the ingredients together. Oil it the palm of your hand and start rolling your chicken meat balls about 3 ounces each. Place in a lightly oil it sheet pan then baked in a hot oven at 300 degree F. for about 18 minutes, then remove it let them cool down at room temperature. In a sauce pan add the tomato sauce with the chicken demiglace and bring to boil, add the cooked baked chicken meat ball and simmer for 5 minutes. Cooked the spaghetti in a salted boiling water and then sauteed them "al dente" in a large skillet with the sauce and the chicken meat balls, sprinkle more grated fresh Parmigiano cheese at the end tossed and presented on a dish.

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