Neil Rankin’s Meatball and Squid Linguine
Chef, cookery writer and restaurateur, Neil Rankin is back with a meatball linguine recipe with a twist!
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Ingredients
For the meatballs:
- 150g beef/lamb mince
- 150g pork mince
- 1 shallot minced
- 2 cloves garlic minced
- 30g pancetta small cubed
- 1 tsp oregano
- 30g grated Parmesan
- 1tsp black pepper
For the Marinara sauce:
- 200g San Marzano tomatoes
- 2 bay leaf
- 2 garlic cloves thick sliced
- 1 tsp oregano
- Salt and black pepper to taste
- 30ml olive oil
For the Squid/Cuttlefish:
- 200g prepped squid bodies or cuttlefish, sliced very finely into linguine like ribbons
To finish:
- 30ml oil
- 1 garlic clove sliced
- Salt
- Half a lemon
- 20g Parmesan
- 20g chopped parsley
Method
First make the meatballs: In bowl gently mix together the ingredients. Form into small balls and fry in a lightly oiled frying pan until brown on all sides.
To make the sauce: fry the garlic in oil until it becomes fragrant. Add the bay leaf and the tomatoes and cook down until less watery. Add the oregano, pepper and salt to taste.
Finish cooking the meatballs either in the sauce or in a warm oven. In a pan heat some oil and add a few more garlic slices and when it’s fragrant addthe squid and cook for 3-4 seconds.
Deglaze with lemon juice then toss in the meatballs and the sauce and plate. Finish with grated parmesan and parsley.
Ingredients
For the meatballs:
- 150g beef/lamb mince
- 150g pork mince
- 1 shallot minced
- 2 cloves garlic minced
- 30g pancetta small cubed
- 1 tsp oregano
- 30g grated Parmesan
- 1tsp black pepper
For the Marinara sauce:
- 200g San Marzano tomatoes
- 2 bay leaf
- 2 garlic cloves thick sliced
- 1 tsp oregano
- Salt and black pepper to taste
- 30ml olive oil
For the Squid/Cuttlefish:
- 200g prepped squid bodies or cuttlefish, sliced very finely into linguine like ribbons
To finish:
- 30ml oil
- 1 garlic clove sliced
- Salt
- Half a lemon
- 20g Parmesan
- 20g chopped parsley
Method
First make the meatballs: In bowl gently mix together the ingredients. Form into small balls and fry in a lightly oiled frying pan until brown on all sides.
To make the sauce: fry the garlic in oil until it becomes fragrant. Add the bay leaf and the tomatoes and cook down until less watery. Add the oregano, pepper and salt to taste.
Finish cooking the meatballs either in the sauce or in a warm oven. In a pan heat some oil and add a few more garlic slices and when it’s fragrant addthe squid and cook for 3-4 seconds.
Deglaze with lemon juice then toss in the meatballs and the sauce and plate. Finish with grated parmesan and parsley.
