Spaghetti with mushroom and walnut âneatballsâ recipe
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Made with veg and nuts instead of meat. I tend to make a big batch and then store them in the freezer, to have them on hand. They have a very earthy and rich flavour, thanks to the walnuts and mushrooms, and work well with the sweet and smoky tomato sauce.
Prep time: 30 minutes, plus 20 minutes chilling |
Cooking time: 1 hour
1 white onion, finely chopped
2 garlic cloves, crushed
1 tsp smoked paprika
220g walnuts, roughly chopped
Large handful of fresh parsley, chopped
Large handful of fresh coriander, roughly chopped
For the smoky tomato sauce
Roasted fig, mozzarella and pancetta skewers recipe
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Prep time: 20 minutes |
2 bay leaves
175g ciabatta
METHOD
Place the rosemary and bay in a pestle and mortar with a good pinch of sea salt and freshly ground black pepper, and crush them to a rough pulp. Slowly add four tablespoons of olive oil and keep crushing and muddling together. Leave to one side.
Lay six skewers out in front of you (if using wooden or bamboo be sure to soak in water first for 30 minutes to stop them burning). Then get all the components ready.
Cut the ciabatta into 3-4cm cubes. Cut the figs into quarters. Thread the fig wedges, halved mozzarella balls and bread cubes on to the skewers, distributing them evenly. Wrap the pancetta around the skewers, focusing on protecting the mozzarella so that it doesnât ooze everywhere. Lay them on a baking sheet and rub over the herb oil, leaving behind any large pieces of bay.