Monday, April 19, 2010

Of mice and meatballs


Best you just shoot me now, get it over with.

So, I made the ricotta.

The pesto.

Some silky smooth sheets of pasta.

Added some fresh crabmeat.

And wound up with this tasteless crap.

Not even Red could save it.

I am ashamed.

And must go.

6 comments:

Morta Di Fame said...

Ha! That looks unbelievable!

Mister Meatball said...

Sorry to disappoint, MDF, but it really did suck, no lie. (I wouldn't have cast myself as the soon-to-be put out of his misery Lenny otherwise, trust me.) Shows how pictures don't always tell the story, huh. Thanks for checking in.

Kate. said...

gah, what happened? burntness? that is a real bummer. i made a good fresh pasta dish inspired by this jamie oliver one: http://www.foodnetwork.com/recipes/jamie-at-home/fresh-tagliatelle-with-sprouting-broccoli-and-oozy-cheese-sauce-recipe/index.html
that's supposed to help cheer you up, i guess? :)

Mister Meatball said...

Kate: Too dry (should have added some bechamel maybe, or something else), which is why I doused it with red sauce. And crabmeat (requested by an associate whose identity shall remain, per Mr. Cheney's location, undisclosed) was a mistake. Appreciate the commiseration.

Anonymous said...

Spied a spaghetti pie with a layer of prosciutto--got me thinking about making one. Does Mister Meatball have a family recipe? Or better yet, make one and post the pix.

Mister Meatball said...

Anonymous: Our spaghetti pie couldn't be simpler, fact doesn't require a recipe. All it is is a mixture of cream, eggs and cheese (mixture of Reggiano and Pecorino I'd say) poured over the pasta and then baked. Adding prosciutto into the mix would be terrif. Now you got me thinkin of it. Don't be surprised if you don't see it here sometime.

Another pie to try is escarole and polenta. Saute the escarole with anchovy, garlic, maybe raisins, whatever you want. Put it in a pan and pour cooked polenta on top, then bake.

Crazy good!

Look for it one day too.

Thanks for checking in.