Spaghetti (no10), with Tomato-Cretan raki Sauce and Meatballs

For the sauce
3 fresh cloves garlic, minced (or one teaspoon dry powder garlic.)
1/4 tablespoon crushed red pepper flakes
½ coffee cup extra virgin olive oil
4 medium peeled chopped tomatoes
¼ cup Cretan raki or tsikoudia
½ cup heavy creamSalt and pepper to taste
A pinch of grounded nutmeg
12 cherry tomatoes
½ cup Parmesan or Pecorino cheese, grated
¼ cup fresh basil cut into strips

For the meatballs
500grms veal minced meat
500grms pork minced meat
3 tablespoons oat flakes
2 large eggs
½ cup skimmed milk
1 fine chopped shallot
2 tablespoons balsamic vinegar
¼ cup fresh spearmint cut finely
Salt and pepper to taste
1 pack of spaghetti no 10 put your pasta pot (large) on to boil.

Prepare the meatballs by adding and blend all the ingredients until homogenized. Form them into balls, and cooked them in the oven for 30 minutes. (300 F)While the water is coming to a boil, get out a large sauté pan. Add the olive oil, garlic and peppers. Heat this on Medium High until it starts to sizzle. Don’t heat it too long. As soon as it’s sizzling, add the tomatoes and Cretan raki.Bring to a simmer.

Add the meatballs, heat this mixture on Medium until the meatballs are thawed and everything is hot. Should be about 15 minutes. By then the spaghetti water should be boiling. Add your spaghetti. Follow the directions on the package, but most spaghetti need 10 minutes to cook. Go back to your sauce. Add the cream, the cherry tomatoes and salt and pepper to taste. Turn your heat to Low and add your Parmesan. Stir. Leave simmer until the spaghetti is completed. When you dish up the sauce, sprinkle on the basil. The aroma will be heavenly.
When finished, thoroughly drain your spaghetti.

Bon appetite…….

MAY THE FORCE BE WITH YOU

About brexians

Demetrios Georgalas (A Surviving Globalization Consultant) was born in 1961 in Bern and grew up in Athens. In1985, graduated from Surrey University with a Tourism Management BSc (Hons). In 1998, graduated from LMTB under Freie Universitat Berlin, with a Diploma Lasers in Medicine. His professional career was started in the private sector and at the same time he created his first consulting company D+G Consultants Inc. Worked for major multinationals in Greece and abroad (FMCGs / Pharmaceuticals / Tourism). Demetrios Georgalas, having established also Travelling 2 Greece a destination management company, while with the D+G Consultants working in the areas of BTL and special marketing projects. He is activated except from Greece in the Balkans and in Turkey, consulting his clientele with new innovative proposals. Apart from his enterprising activities, he dabbles at blogging, travelling and cooking while he is married and has two children. In conclusion Demetrios Georgalas is an Athenian, Greek, Agnostic, Traveller, & Liberal he likes sci-fi, photography, blogging, travelling and cooking and if you like fascism or any kind of dogma, keep out! Δημήτρης Κ. Γεωργαλάς Γεννήθηκε στην Αθήνα το 1961, σπούδασε Τουριστική Διαχείριση στο Ηνωμένο Βασίλειο και κατέχει μεταπτυχιακό τίτλο στην Βιοτεχνολογία. Έχει εργαστεί σε μεγάλα τουριστικά γραφεία του εσωτερικού, και σε πολυεθνικές σε Ελλάδα και Εξωτερικό, στο χώρο των φαρμάκων, των ιατρικών μηχανημάτων και των FMCG’s. Από το 2001 είναι ελεύθερος επαγγελματίας, με δραστηριότητα στην διαχείριση προορισμού, τον θεματικό τουρισμό και τις ειδικές ενέργειες marketing. Είναι παντρεμένος και πατέρας δυο παιδιών, διδάσκει ειδικά θέματα εξωτερικού εμπορίου και κοινωνικής δικτύωσης, σε επιχειρήσεις και οργανισμούς. Ασχολείται ενεργά με το διαδίκτυο από το 1993 με άμεση εμπλοκή στα κοινωνικά δίκτυα και στο «ιστολογείν». Φανατικός ταξιδευτής, ερασιτέχνης φωτογράφος, μαχόμενος αγνωστικός και φιλελεύθερος. Όραμά του μια Ευρωπαϊκή Ελλάδα. https://brexians.wordpress.com
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1 Response to Spaghetti (no10), with Tomato-Cretan raki Sauce and Meatballs

  1. Ο/Η Mimi λέει:

    Sounds wonderful!Thank you for your recent comments on my blog, French Kitchen in America.Mimi

    Μου αρέσει!

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