Tagliolini alla Chitara con Funghi e Piselli


For the meatballs:

  • 8 ounces (228 grams) ground veal
  • ¼ cup (28 grams) freshly grated Parmesan- Reggiano cheese
  • ½ cup (30 grams) unseasoned bread crumbs
  • 1 small garlic clove, minced
  • 1 large egg yolk
  • 2 teaspoons chopped fresh Italian parsley
  • Kosher salt and freshly ground black pepper
  • 1 cup plus 2 tablespoons olive oil plus more for drizzling (optional)
  • 1 medium onion, chopped
  • 12 ounces white button mushrooms, wiped clean, stems removed and sliced ½ inch thick
  • 1 ½  cups fresh sweet peas or thawed tiny frozen peas
  • ½ cup vegetable stock
  • 6 fresh mint leaves
  • 1 ½ pounds (112 grams) tagliolini pasta
  • 4 tablespoons unsalted butter
  • ¼ cup (28 grams) freshly grated Parmesan Reggiano cheese
  • kosher salt and freshly ground black pepper


To Make the Meatballs: 

Place the meat in a large bowl, add the Parmigiano, egg yolk, bread crumbs, garlic and parsley and season well with salt and pepper.  Mix thoroughly but delicately so as not to compress the meat, which would toughen it. Take a piece of the meat mixture about the size of a small grape and roll it between the palms of your hands into a small ball. Place on a plate and repeat.

Line a large shallow plate with paper towel and set aside. Heat 1 cup of olive oil in a 10-12 inch skillet over medium heat. Place as many meatballs in the pan as u can without crowding them and panfry until browned and crisp on one side, about 3 minutes. Flip and cook until the other side is brown and crisp. Remove the meatballs with a spatula and place on the prepared plate to drain.

Heat the remaining 2 tablespoons of olive oil in another large skillet over medium- high heat. Add the onion and sauté until translucent. Add the mushrooms, season with salt and pepper and sauté about 5 minutes. Add the peas, toss, and cook until the mushrooms release their liquid. Add the stock and mint and cook for another 5 minutes. Taste and, if necessary adjust the seasoning. Add the meatballs, toss well and set aside, covered, to keep warm.

Fill a 10 quart stockpot with 7 quarts of water.  Add 2 tablespoons kosher salt and bring to a boil. Add the pasta and cook until al dente. Reserve ½ cup of the cooking liquid, then drain pasta and stir into sauce. Add the butter, the Parmigiano and a few tablespoons of the reserved cooking water, and heat over very low heat. Taste and adjust the seasoning, then toss thoroughly, drizzling with more olive oil if desired.