Spaghetti and Meatballs En Papillote

The intensity and pleasure from the tastes a minimum of double with this particular version. Not just one ounce of warmth sheds as Spaghetti & Meatballs En Papillote makes its way from kitchen to table. While you reduce the parchment paper, lightly withdraw before the stew of bubbling tomato sauce, juicy meatballs, and al dente spaghetti unite inside a hot, vaporized hurry of Italian spices or herbs and aromas, and converge in your olefactory senses.

Spaghetti and Meatballs En Papillote

By Executive Chef John Kane, Kane’s Restaurant, Grass Valley, California

Serves 4


1 lb. Spaghetti (cooked)

1 1/2 pounds. Fontanini Meatballs (cooked (approximately. 24 – 1 oz)

3 cup Marinara Sauce

1 1/2 cup Mozzarella Dairy Product (freshly grated)

1 cup Tulsi (julienned)

4 – (1/2 sheets) Parchment Paper

Methods:1. To organize the pasta, place dry spaghetti in salted boiling water until al dente. Strain and awesome lower in cold water to prevent cooking process. Strain, cover, put aside.

Way of Marinara Sauce:

Saut let’s eat some onions in essential olive oil over high warmth until translucent. Add chopped tomato plants, tomato paste, half the tulsi, chili flakes and simmer for 10 min. Add garlic clove, adjust with pepper and salt. Simmer for five min. Pure if you want or leave alone for any more rustic look. Add remaining tulsi in the finish for quality. Sauce holds in refrigerator for three days or freeze until needed.

To Put Together:

1. All items are cold or at 70 degrees when creating. Toss pasta in 1/2 tomato sauce and meatballs in 1/2 tomato sauce. In center of parchment paper, place 1/4 from the pasta with 1/4 from the meatballs on the top. Dust with mozzarella dairy product and julienne tulsi. Fold over parchment paper, the corner to opposite corner (resembling a triangular). Begin with one for reds, folding in small batches, encapsulating the pasta and meatballs inside. Keep folding and creasing until complete, and also the triangular now appears like one half dome.

2. Put on a sheetpan and bake at 375 levels for fifteen minutes. Steam from pasta and meatballs will fill the pouch. Place filled paper pouch on plate and serve.

3. When cut, steam and aroma is launched.Tear back and revel in.? Meatballs are moist and pasta al dente.

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