Elicoidali Alfredo + Mushroom Matzo Balls
Author: Andrea Cammarata
  • 1 pound Elicoidali pasta , cooked al dente
  • 1 cup alfredo sauce (jar or homemade)
  • ½ Matzo Ball Meal
  • ¼ cup chopped mushrooms
  • 2½ tablespoons grated parmigiano-reggiano
  • 2 tablespoons extra virgin olive oil
  • 2 eggs slightly beaten
  • 2 tablespoons tonic water
  • ½ sea salt
  • freshly ground black peppercorns
  • two inches of canola, vegetable, or peanut oil heated to 350°F
  • ½ cup artichoke, olive, and sundried tomato antipasta
  1. In a large mixing bowl add Matzo meal, eggs, mushrooms, parmigiano-reggiano, EVOO, sea salt, freshly ground black pepper, and tonic water.
  2. Mix until ingredients come together, scoop a tablespoon of Matzo ball dough into the palm of your hand and lightly form into a ball. Do not compact the dough.
  3. Gently drop Matzo balls into the hot oil and cook for about 5 minutes. Using a slotted spoon remove Matzo balls and place them on a plate lined with paper towel. Reserve.
  4. Prepare pasta according to package directions, cook pasta until it is al dente.
  5. Drain pasta add it to a large bowl and toss with a tablespoon of EVOO and half of the grated cheese, add Alfredo sauce and toss a little bit more.
  6. Plate pasta and top with antipasta, more grated cheese and Parmigiano + Mushroom Matzo Balls.
  7. Serve.
Recipe by The Cottage Market at https://thecottagemarket.com/elicoidali-alfredo-mushroom-matzo-balls/