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 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.