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
- In a large mixing bowl add Matzo meal, eggs, mushrooms, parmigiano-reggiano, EVOO, sea salt, freshly ground black pepper, and tonic water.
- 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.
- 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.
- Prepare pasta according to package directions, cook pasta until it is al dente.
- 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.
- Plate pasta and top with antipasta, more grated cheese and Parmigiano + Mushroom Matzo Balls.
- Serve.
Recipe by The Cottage Market at https://thecottagemarket.com/elicoidali-alfredo-mushroom-matzo-balls/
3.5.3226