Garganelli with Veal and Chanterelles

One of my favorite dried pasta shapes is garganelli, a small, ridged tubular egg pasta.  It’s traditionally served with a hearty duck or veal ragu.  Here I’ve used veal meatballs and chanterelle mushrooms.

 

For the veal meatballs

1 pound ground veal

1 egg, beaten

2/3 cup plain breadcrumbs

2/3 cup grated parmigiano

1 teaspoon grated nutmeg

½ teaspoon each salt and pepper

3 quarts chicken stock

 

For the pasta

1 pound garganelli

6 ounces chanterelle mushrooms, sliced in half

3 tablespoons butter

2 tablespoons olive oil

Fresh parmigiano

Fresh basil, roughly chopped

Salt and pepper

 

1.     For the meatballs:  Heat the chicken stock to a simmer in a medium stockpot.

2.    In a large bowl, combine the veal, egg, breadcrumbs, cheese, nutmeg, salt and pepper.

3.    Form the veal mixture into small 1 inch meatballs and drop into the simmering stock.  Cook for 6 – 8 minutes.  Drain and reserve.

4.    For the pasta:  Fill a large stockpot with water and 2 tablespoons salt, and bring to a boil.  Cook the garganelli until al dente.

5.    Heat the butter and oil in a large skillet over medium heat.  Add the mushrooms and sauté for 5 minutes.  Season with salt and pepper.

6.    Add the veal meatballs and continue to cook over low heat.

7.    Drain the pasta, reserving ½ cup cooking liquid.

8.    Add the pasta and reserved cooking liquid to the mushrooms and meatballs, and toss to coat.  Add the fresh basil.

9.    Spoon onto a serving plate, garnish with shaved parmigiano and pepper, and serve.