Today I offer you a version of chitarra with meatballs, a typical dish from the Teramo area. I should start by saying that this is one of Abruzzo’s quintessential first courses and you absolutely must try it if you happen to stay in this region.
This recipe differs from the original in only one way: the pallottine, i.e. the small meatballs, in the typical Abruzzese recipe are fried in a little extra-virgin olive oil, while I prefer to cook them directly in the sauce.
A lighter version and also a tasty alternative to the classic ragù. A first course that the whole family will enjoy, even the little ones!
For other traditional recipes, see the collection First courses of Italian cuisine
- Difficulty: Medium
- Cost: Economical
- Preparation time: 40 Minutes
- Cooking time: 50 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 1/2 cups All-purpose flour
- 3 Eggs
- as needed Semolina (for dusting)
- 3 1/4 cups Tomato purée (passata)
- 1 Carrot
- 1 Onion
- as needed Extra-virgin olive oil
- as needed Salt
- 5.3 oz Ground meat
- as needed Nutmeg
- 3 tablespoons Parmigiano Reggiano (or pecorino)
- as needed Salt and pepper
Preparation
To make Chitarra with meatballs, first prepare the maccheroncini. On a work surface make a well with the flour and the eggs. Combine with a fork, then work with your hands to bring all the ingredients together until you obtain an elastic, homogeneous dough.
Roll the dough with a rolling pin to a thickness of about 2/3 millimeter (about 1/32 inch) and to dimensions slightly smaller than the chitarra.
Transfer the sheet onto the chitarra, roll it with the rolling pin and apply light pressure until the maccheroncini are formed. Then toss them in semolina so they don’t stick, shape them into nests and lay them on a tray lined with parchment or on a cloth, also dusted with semolina.
In a saucepan, sweat the chopped onion in some extra-virgin olive oil, then add the chopped carrot. Add one tablespoon of water and cook for a few minutes.
Then add the tomato purée, season with salt and simmer over low heat for 15–20 minutes.
In a bowl put the ground meat, add the Parmigiano (or pecorino) and a sprinkle of nutmeg. Mix the ingredients well, then salt and pepper to taste.
With your hands form small meatballs about 3/16 inch thick (roughly 0.2 in). Add the pallottine to the tomato purée and cook for 15–20 minutes, until the meat is cooked through.
If you want to follow the traditional recipe: pour two tablespoons of extra-virgin olive oil into a pot and heat it; then fry the small meatballs until golden brown. Once cooked, drain them with a slotted spoon and place them on paper towels. Add the meatballs to the sauce and cook for another 15–20 minutes to flavor the sauce.
Cook the pasta in plenty of salted water. Once ready, drain and add it to the pan with the sauce. Toss well, sprinkle with grated cheese and serve. Enjoy!
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