Spaghetti with Zucchini Sauce and Zucchini Meatballs
Try this Spaghetti with zucchini sauce and zucchini meatballs recipe
Try this Spaghetti with zucchini sauce and zucchini meatballs recipe
- 1 jaje
- mesne okruglice
- 400 grama mljevene piletine / ili meso po zelji
- 1 srednja tikvica / ca 150 grama
- 2 manje mrkve / ca 100 grama
- ca 50 grama krusnih mrvica
- 2 manja cesnja cesnjaka
- 2-3 zlice sitno sjeckanog persuna
- soli papra
- umak ( pesto ) od tikvica
- ca 400 grama mladih tikvica
- 1 manji luk
- 1 cesanj cesnjaka
- i jos za umak
- 3 zlice mljevenih badema
- 3 zlice ribanog parmezana
- ca 12 listova bosiljka
- 1 cesanj cesnjaka
- maslinovo ulje
- majoran sol papar, chili
- i jos
- 400 grama spageta
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Umak ( pesto ) od tikvica: Luk sitno nasjeckati i malo prodinstati na maslinovom ulju. Dodati na kockice sjeckane tikvice. Dinstati dok ne puste svu vodu i omeksaju. Pred kraj dodati 1 sitno sjeckani cesnjak, neka pusti miris. Sve malo ohladiti. Mjesavinu tikvica staviti u visoku posudu, dodati bosiljak, mljevene bademe, ribani parmezan, 1 cesanj cesnjaka, 5-6 zlica maslinovog ulja, zacine ( sol, papar, malo majorana, chilija po zelji ) i sve skupa izmiksati sa stapnim mikserom u kremu. Ako je potrebno dodati jos malo ulja da dobijete gustu kremu. Ovaj umak sam vec jednom objavila pod nazivom "Pesto od tikvica ", ali je jelo bilo cisto vegatarijansko. Mogla sam staviti i link na njega, ali sam se odlucila ponovo ga ispisati, jer ako netko hoce isprintati recept, ovako ima sve na jednom mjestu.
- Okruglice: Tikvice izribati na najsitniji ribez, malo posoliti, ostaviti dok pripremite ostale sastojke da puste vodu. Mrkvu izribati na najsitniji ribez, persun sitno nasjeckati. Cesnjak protisnuti kroz presicu ili isto sitno nasjeckati. Dobro ocijedite tikvice. Pomijesajte sve sastojke i malo pouljenim rukama oblikujte male okruglice. Probajte u okruglice staviti 2 zlice mljevenih badema, a za tu kolicinu smanjiti mrvice ili ako ste skroz hrabri potpuno zamijenite mrvice bademima. Jos su finije, ako se doda i malo mljevenih bucinih sjemenki, ali to su sve opcije koje zavise od ukusa. Nisam navela u sastojcima, jer znam da svi nemaju moj ukus :) pa zato pisem ovdje samo kao prijedlog. Ugrijete malo ulja na tavi i prepecite polpete da porumene. Izvadite na tanjur. Ako zelite mozete okruglice ispeci i u pecnici, pazite da se ne presuse, pogotovo ako su od bijelog pileceg mesa,
- Skuhajte tjesteninu "al dente", ocijedite ju iznad jedne manje posudice. U vrucu pomijesajte umak od tikvica, ako je pregusto, dodajte jos malo vode u kojoj se kuhala tjestenina da dobijete kremasti umak, umijesajte okruglice, zacinite jos po potrebi. Servirajte sa malo ribanog sira.
Ingredient lists omit the physical friction required to transform raw vegetables into a cohesive emulsion. Two distinct processing tools drive this recipe: a microplane or fine rasp grater and an immersion blender. Without a fine grater, shredding zucchini and carrots into a pulp that binds with ground poultry proves nearly impossible. Coarser shredding leaves fibrous chunks that prevent meatballs from holding together during pan-searing. Similarly, a standard countertop blender struggles with small-batch pestos because the blades spin above the low-volume ingredients. An immersion blender operates directly inside a narrow container, generating the high shear force necessary to puree cooked zucchini, basil, almonds, and parmesan into a smooth, oil-bound cream.
The Moisture Management Protocol
Zucchini consists of over ninety percent water. Excess moisture ruins both components of this dish. Salting the grated zucchini draws out internal water through osmosis within ten to fifteen minutes. Squeezing this liquid out by hand is non-negotiable. If retained, that water dilutes the meatball binding agents, resulting in crumbling patties. In the sauce preparation, dicing the squash small and cooking it until it releases all moisture concentrates the natural sugars before blending. Sautéing onions first until translucent provides the necessary flavor base without adding extra liquid volume.
Starch Control and Thermal Management
Ground chicken dries out rapidly under direct heat. Monitor pan temperatures closely when browning the meatballs; medium heat prevents the exterior from burning before the center reaches a safe internal temperature of 74 degrees Celsius. Alternatively, oven baking requires careful observation to avoid desiccation. When combining the pasta with the pesto, reserve half a cup of starchy cooking water. The starches in that water act as an emulsifier, binding the cheese-and-oil sauce tightly to the spaghetti strands rather than letting the mixture pool at the bottom of the bowl.
