Try this veal and sage meatballs and pasta with gorgonzola walnut sauce recipe serves at it best as a dish at dinner time.
1 pound gemelli pasta or other short cut pasta
2 cloves garlic, thinly chopped
1 pound ground veal
6 to 8 sage leaves, thinly chopped, a few tablespoons
1/2 cup bread crumbs, a few handfuls
1/3 cup shredded Parmigiano-Reggiano
1/4 teaspoon freshly shredded nutmeg, watch it
Ground black pepper
Extra-virgin olive oil, for showering
3/4 cup chopped walnuts, separated
2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup dry white wine
1 cup cream
1 cup Gorgonzola, crumbled
1 cup chicken stock
3 to 4 cups (1 bunch) arugula or baby spinach, dirt free and trimmed
Preheat the oven to 425 degrees F.
Put water on to boil for pasta. When it is about to a boil, salt the water and boil pasta to al dente.
While pasta is on work, place veal in a mixing cup and include the egg, garlic, sage, bread crumbs, cheese, nutmeg and salt and pepper, according to your taste. Drizzle a small amount of extra-virgin olive oil into the mixing bowl, combine and roll little 1-inch balls. Place balls in a distinct layer on a nonstick cookie leaf and bake 8 to 10 minutes in a pre heated oven until meat is golden and cooked.
Toast the walnuts and put them into a food processor. Mince the walnuts and set aside.
In a deep skillet over average heat melt butter. Whip flour into butter and cook for 60 sec then beat in wine and condense by half. Whip in stock, when it bubbles and starts condensing, mix in the cream and decrease heat to medium low. Boil to set the sauce fairly good, 2 to 3 minutes, thaw in the Gorgonzola and mix in the ground walnuts then season the sauce with pepper, according to taste, and maybe a touch of salt.
Grate the greens into thin strips.
Flip the pasta with the sauce. Serve pasta topped with enough pile of greens to combine with as you are eating.