Penne with Spoon-dropped Baby Meatballs in Spinach Sauce
Region: Italy
Category: Pasta with Beef
Season: Any
Difficulty: Labor Intensive

Of course it looks like a pesto, but the mild flavor of this green sauce, salsa verde, made of spinach is a delight and certainly not as heavy as a pesto. The meatballs should be quite soft so that they are formed by using a spoon.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 60 minutes

10 ounces spinach, heavy stems removed, washed well

1/4 cup mascarpone cheese

3 tablespoons heavy cream

4 garlic cloves, lightly crushed

1 small onion

1 large egg and 2 egg yolks

1 teaspoon finely chopped fresh rosemary

3/4 pound lean ground beef

6 tablespoons freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground black pepper to taste

3 tablespoons extra-virgin olive oil

1/2 cup dry white wine

3/4 pound penne

1. Place the spinach in a large saucepan with only the water adhering to it from its last rinsing.  Wilt over high heat, about 4 minutes.  Drain well in a strainer, pushing out excess water with the back of a wooden spoon.  Transfer to a food processor with the mascarpone, 1 tablespoon cream, and 1 garlic clove.  Process until a puree, about 30 seconds.

2. Clean the food processor bowl and add the onion and 2 garlic cloves.  Process until finely chopped.  Add the egg and rosemary and process 30 seconds.  Add the ground beef, 1/4 cup parmigiano cheese, and season with salt and pepper and process until pasty. 

3. In a large skillet, heat 1 tablespoon olive oil over medium-high heat with the remaining garlic clove.  As the garlic begins to sizzle slightly, use a teaspoon to drop small marble-sized balls of ground meat into the pan.  Shake the pan occasionally as you continue to drop.  Once the meat is sizzling vigorously, pour in the wine and remaining cream and cook 3 minutes, shaking, stirring, or lifting with a spatula so all sides of the meatballs cook.  Reduce the heat to low and add the spinach purée, cover, and cook until browned, stirring occasionally, 12 to 15 minutes.

4. In a bowl, beat the egg yolks with the remaining parmigiano cheese, remaining olive oil, and pepper.

5. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to a mixing bowl and toss with the egg yolk mixture and then with the green sauce and meatballs.  Serve hot.

Variation: 

Note: 

Posted: 12/14/2006