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Ankarsrum recipe

Ingredients

FETTUCCINE 1 batch of pasta dough

FRESHLY GRATED PARMESAN

Frikadeller

  • 500 gram beef
  • 1 potato
  • 50 gram finely grated parmesan
  • 50 gram parma ham, finely chopped
  • 1 pressed garlic clove
  • 0.5 chopped yellow onion
  • 60 gram breadcrumbs
  • Salt and peppe
  • 2 tbsp cream
  • Butter for frying

Tomato sauce

  • 6 peeled tomatoes
  • 1 yellow onion, chopped
  • 1 tbsp butter
  • 200 ml water
  • 0.5 dl olive oil
  • 1 tbsp tomato puree
  • 1 tbsp honey
  • Zest and juice of 1 lemon
  • Salt and pepper
  • Fresh basil

Fettuccine and meatballs

A classic that makes anyone happy.

Food
Food

    Fettuccine

  1. Divide the pasta dough into smaller pieces.

  2. To roll out the pasta, attach the lasagna roller onto the assistant. Start with the thickest setting and run the pasta through. Then change the thickness one step at a time and run the pasta until you get the desired thickness.

  3. Attach the pasta roller for fettuccine. Feed the pasta strips through the fettuccine roller. Let the pasta land on a generously floured surface.

  4. Boil directly or hang to dry.

  5. Cooking time about 2–3 minutes.

    6. PARMESAN

  6. Turn the Assistent on its side and assemble the grater attachment.

  7. Start the Assistent and grate the desired amount of parmesan cheese.

    8. Frikadeller and tomato sauce

  8. Turn the Assistent on its side and assemble with the mincer and the hole disc of 4.5 mm.

  9. Cut the meat into thick shreds and grind at medium speed. Use the plunger to push the meat through.

  10. Finish with half a raw onion, a potato or a piece of carrot to get all the meat out of the mincer (it doesn’t matter if some of it ends up in the mince).

  11. Mix together the meat, parma ham, parmesan, garlic, yellow onion and breadcrumbs until thoroughly combined.

  12. Add cream.

  13. Shape to round frikadeller (like meatballs) in desired size and fry in butter.

  14. For the tomato sauce: Coarsely chop the tomatoes and saute with the onions in a medium saucepan.

  15. Add water, olive oil, tomato paste, honey and the zest and juice of a lemon.

  16. Let it cook for 10 minutes and season with salt and pepper.

  17. Puree the sauce and then pour in the pan over the Frikadeller. Let this simmer together for a few minutes.

  18. Top with chopped basil and fresh parmesan.

  19. Serve together with the rolled fettuccine.

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