Watch Amanda show off her meatball skills and see how quickly thirschfeld's beautiful Meatballs Emilia-Romagna with Pasta Sheets comes together once you've prepped the ingredients.
This week's videos were shot and edited by talented filmmaker Elena Parker.
This dish looks sensational!
I just send the recipe to my daughter that is studying overseas and she loves Italian food that tastes delicious, and is easy to prepare.
I almost could smell the aromas in your kitchen.
I am so excited to cook this dish this weekend for a my mother in laws birthday. she loves spaghetti and meatballs, so this will be a neat twist.
What advise do you have in preparing/cooking? And I would like to prep meatballs and sauce ahead of time. Should I brown the meatballs, or should I just prepare them ahead of time?
What if you use just ground beef? Would it be horrible?
Amanda is a co-founder of Food52.
added about 1 year agoI think they'd still be great -- just don't get lean ground beef. Not that you would have... :)
Looks divine! Love the inclusion of prosciutto in the soffritto . . . a brilliant (as usual) touch, Mr. Hirschfeld!! Seems like this would be perfect for a small dinner party, as the sauce and meatballs could be made ahead and the sheets of pasta easily prepared before serving. Definitely on my "must try soon" list. ;o)
p.s. In the video, you started saying something about why you shoot for 10% less in size than stated in a recipe, but you didn't finish your thought - or I missed it - what is the reason?
Amanda is a co-founder of Food52.
added about 1 year agoOh -- it's just that you always make them larger than you think so aim for 10% smaller than what you're aiming for and they'll be about right.
The icing spatula/spreader is genius!
Amanda is a co-founder of Food52.
added about 1 year agoWhy thank you!
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