Summary
A combination of duck breast and duck confit makes fabulous meatballs, as does monkfish, even rabbit. Sure, you can make great meatballs with pork, beef, veal or even lamb, but top the pasta and sauce with an "un-meatball" and the dish reaches an entirely new level -- without losing its basic nature.
Pair rich duck meatballs with a sauce befitting their rustic extravagance. Lace the tomato sauce with the mellow earthiness of porcini mushrooms and a generous pour of red wine, then cook it longer, letting the flavours and textures of the sauce build and deepen. Duck doesn't want a light sauce but one with a long trajectory, a lower register, a soothing complexity.Good spaghetti has a nutty flavour and a distinct mouth-feel to it, a bite and flavour that can stand up to the weight of the sauce and the meatballs that top it. Fresh pasta is too tender, so choose a high-quality dried spaghetti. Take it to just this side of al dente, because pasta cooks a little after you lift it out of the water (especially because you don't want to rinse it). Then it's just a matter of building the plate -- a swirl of spaghetti, a ladleful of sauce, a single meatball or a dozen of them. Twirl your fork, and ignore the passing ships.See the full content of this document
Extract
Spaghetti And... Huh?
It's a whole new 'ball' game when your glorious comfort pasta hangs out with duck, rabbit or monkfish
By Amy ScattergoodSPAGHETTI and meatballs isn't just good comfort food, it's the kind of food that you crave with a beautiful desperation, that you secretly prefer to those precious items on chic tasting menus, that you would want for your last meal. Be honest. You're trapped on one of those imaginary desert islands that doesn't have restaurants or take out: What would you want to eat?Some kind of magic happens when a plate of spaghetti is doused ...See the full content of this document
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