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About the Dish

  • Shallot

    Shallot

  • Ground Fennel Seed

    Ground Fennel Seed

  • Italian Seasoning

    Italian Seasoning

  • Ground Pork

    Ground Pork

  • Diced Tomato

    Diced Tomato

  • Linguine

    Linguine

  • Salad Greens

    Salad Greens

  • Lemon

    Lemon

METHOD

1
• Combine 6 cups water and 1 teaspoon kosher salt in a medium saucepan over high heat. • When water boils, stir in pasta. Cook until pasta is tender, about 10 minutes. • Reserve 1/4 cup of pasta water. Drain pasta, and set aside.
2
MISE EN PLACE • Peel and mince shallot. • Halve lemon. Juice 1 half. Reserve remaining half for another use.
3
• Place a sauté pan over medium heat. When hot, add 1/2 teaspoon olive oil. • Stir in half of shallot. Cook 2 minutes. • Stir in fennel, and cook 1 minute. • Transfer mixture to a large bowl.
4
• Add to shallot mixture 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper and pork. Combine well. • Form into 1-inch balls (you’ll have about 20 meatballs).
5
• Return pan to medium heat, and drizzle with 1/2 teaspoon olive oil. • When oil is hot, add meatballs. Cook without disturbing, 2 minutes.
6
• Turn meatballs. •Add remaining shallot, and cook, stirring 2 minute.
7
• Stir in tomato, Italian seasoning and 1/4 teaspoon kosher salt, and cook 2 minutes. • Stir in 1/4 cup reserved pasta water. • Reduce heat to low, and simmer until sauce thickens, 3 to 4 minutes.
8
In a bowl, toss salad greens with 1/2 teaspoon olive oil and lemon juice.
9
• Divide pasta between two plates and top each with half of the meatballs and sauce. • Serve with tossed greens, and enjoy!
10