Cooking, especially at home, shouldn’t be difficult.
The point is to find and use good ingredients
Marutaka Farm/まるたか農園 in Miyakoda, Hamamatsu City makes a truly extravagant tomato puree made with tomatoes originally grown solely to be eaten fresh. Not wishing to throw away good produce during the peak harvest season they started making this sauce with the pulp of the tomatoes with the sole addition of salt!
You can adapt it to any Italian recipes but must keep in mind it is not as concentrated as European tomato purees but more like sauces.
Each jar contains 270 g, enough to devise a recipe for two.
Chicken Meatballs Spaghettini with Marutake Farm Puree
Japanese sake or white wine (just enough for taste)
Mayonnaise (to liaise instead of eggs)
Above proportions are up to your taste, so experiment!
Mix the whole and make small balls.
Fry some thinly sliced onions in olive oil first in a large and fairly deep frypan onver medium high fire until they have become transparent.
Add meat balls and fry until they have change color to a light brown. Lower fire to medium low.
Start preparing the spaghettini.
Add a whole jar of Marutaka Tomato Puree and cook for a while. Add 1 large tablespoon of Port wine, 1 large tablespoon of basil sauce, pepper and a little curry mix powder. Add chili pepper powder if you like your pasta hot.
Add plenty of grape tomatoes and cook on a medium fire for a while or until spaghettini are ready.
Drain the pasta and transfer it into the sauce pan. Mix well. Add edamame and sliced black olives and mix again.
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2 thoughts on “Chicken Meatballs Spaghettini with Marutaka Farm Puree”
Using mayonnaise instead of eggs is very original! The dish sounds delicious of course! A perfect Japanese-Italian fusion (edamame beans make the Japanese part 😉 )
Absolutely righ! LOL