wintry letter to Nigel

Dear Nigel,

Freezing winter days urge me to eat something rich, filling, but not stodgy. So I decided to make cream pasta, following your cookery suggestions in the BBC TV series, “Simple Suppers”.

Well, I replaced chopped sausages with hand-rolled meatballs because to get hold of “good” quality sausages are not easy in my surrounding environment in Tokyo. Moulding plenty of edible balls is time-consuming, but the plain and repetitive action brings peace of mind in this floating world rather than causes a nervous breakdown... believe me.

CREAM PASTA WITH MEATBALLS

* Serves 2
200g penne (or any other pastas as you like)

Meatballs:
250g minced pork
1 tbsp breadcrumbs
1 tbsp milk
2 tsp Parmesan cheese, grated
1/4 tsp rosemary, finely chopped
Salt and pepper
Olive oil

Sauce:
200ml single cream
1/2 medium onion, thinly sliced
1 tbsp flat-leaf parsley, roughly chopped, plus extra to serve
2 tsp Parmesan cheese, grated, plus extra to serve
1 heaped tsp Dijon mustard
A dash of white wine
Salt and pepper
Olive oil

1. To make the meatballs, mix the minced pork, breadcrumbs, milk, Parmesan and rosemary together in a bowl until evenly combined. Season with salt and pepper, mixing with your hands.

2. Shape the dough into around 45 small balls (...phew!) and place on a tray.

3. Heat the olive oil in a frying pan. Add the meatballs and fry for 5 minutes, swirling frequently. When browned all over, remove from the pan and lay on kitchen paper.

4. To make the sauce, heat the olive oil in a frying pan. Stir the onion until softened and add the meatballs, flat-leaf parsley, Parmesan, Dijon mustard and wine. Then, pour the single cream and simmer for 5 minutes until the meatballs are cooked through. Season with salt and pepper.

5. Meanwhile, boil the penne. Bring a deep pan of salted water to the boil. Add the penne and cook until al dente according to the packet instructions.

6. Drain the penne, reserving a little of the cooking water, and toss with the sauce. Add a little of the cooking water if the consistency of the sauce is too thick.

7. Serve immediately, sprinkled with extra Parmesan and parsley.


Tips:
1. The point of this recipe is to keep the meatballs almost “tiny” like a teaspoonful size to balance with the penne.
2. In the process of #4, you can add Dijon mustard as well as its grainy version as Nigel does. Yet, my personal palate is happy with only the former.

Nigel, I really fancy your honest, healthy and uncomplicated approach on daily food. Your latest book, “Tender: volume I”, which is my current read, is not just about growing, cooking and eating vegetables in a not-vegetarian-but-omnivorous way. Your writing style and photography heal my stressed soul, indeed!


Last but not least... Nigel Slater is the most successful food writer and cook in Britain.