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Saturday, May 2, 2015

FOOD: Patties stuffed with goat cheese

Sauce: heat the olive oil in a pan and cook the onion and garlic until wilted. Add the tomato and bring to a boil. Add the remaining ingredients and keep boiling for a further 20 minutes, adding more liquid in the form of water or stock if necessary.

For the spaghetti, beat the flour with salt and olive oil in the mixer with the kneading attachment, until the oil has been absorbed. Add the beaten eggs a little at a time and keep kneading on slow speed until the dough firms up. If necessary, add a few drops of water. Let the dough rest for ½ an hour, wrapped in plastic. Then roll out the dough in a pasta machine, using the blades to cut into spaghetti. Spread out the strands in a tray sprinkled with semolina.

Preheat the oven to 180°C. Place all the patty ingredients in a bowl, and knead well. Form into small evenly-shaped discs, place a teaspoon of goat cheese in the centre and then close the patty around it, making it an oval shape. Brush with a little oil, lay out on a lightly greased oven tray and cook for 15-20 minutes until golden, turning once halfway into the cooking time. Drizzle with tomato sauce, cover the tray with foil and keep cooking for further 20 minutes.

Meanwhile, boil the pasta in plenty of salted water, drain and serve together with the patties, sprinkled with Parmesan flakes.

Ingredients Patties:
600g mince (beef with pork)
1 small onion,
finely chopped
1 tsp English mustard
1 tbsp finely chopped basil
3 tbsps finely chopped parsley
6 tbsps ouzo
1 egg
3 slices stale bread,
no crust, crumbled
100g soft goat cheese
Salt, pepper

Tomato sauce:
6 tbsps olive oil
1 small onion,
finely chopped
1 clove garlic,
finely chopped
4 medium red tomatoes, grated
6 tbsps white dry wine
1 tbsp finely chopped basil
1 tsp oregano
Salt, pepper, Parmesan flakes for serving

Homemade spaghetti:
400g all-purpose flour
½ tsp salt
4 tbsps olive oil
4 eggs, lightly beaten

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