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Fried Spaghetti Balls and Spaghetti Sushi

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Course Main Dishes

Equipment

  • Ice cream scoop
  • Sushi mat
  • Plastic foil

Ingredients
  

  • 14 oz capellini very fine spaghetti
  • 6 fl oz tomato sauce with pieces
  • 1 lb ricotta
  • 3 oz bread crumbs
  • 2 eggs
  • 2 tbsp chopped parsley
  • 3 oz parmesan
  • 1 pinch salt
  • 6 oz spaghetti
  • 4 oz ricotta
  • 3 fl oz tomato sauce with pieces
  • 1 tbsp grated parmesan
  • 5 mini meatballs about 1 oz each
  • 6 fl oz tomato sauce for serving
  • parmesan for serving
  • basil for serving

Instructions
 

  • 1. Cook the spaghetti and drain them. Leave the pasta to cool before transferring it to a bowl.
    2. Add all of the other ingredients and mix everything together.
    3. Use an ice cream scoop and your hands to form small spaghetti balls and fry them in oil at 325°F for about 3 minutes.
    4. Serve the Fried Spaghetti Balls with bolognese sauce, grated parmesan and parsley.
  • 1. Cook the spaghetti, refresh with cold water and leave the pasta to cool. Stretch out some plastic foil on a chopping board and line up each individual spaghetti side by side.
    2. Cut both ends of the pasta so that it's straight — you should now have a spaghetti rectangle in front of you.
    3. Mix the ricotta with the tomato sauce and grated parmesan.
    4. Now place the spaghetti rectangle with the foil on a sushi mat. Spread about 3 tbsp of the ricotta mixture on the left third of the pasta (leave a small margin free) and place 5 cooked meatballs on top of the mixture.
    5. Next, use the sushi mat to roll everything up. Remove the foil, leave the roll to cool and then cut it into 5 equally-sized pieces.
    6. Garnish the Spaghetti Sushi with tomato sauce, grated parmesan and fresh basil.

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