Thursday, July 25, 2013

Kesong Puti Stuffed Meatball Pasta

For this dish, I'm featuring Kesong Puti (soft white cheese made from unskimmed buffalo's milk), which for me, is the top cheese of the Philippines.

I think cheese is best when you can get it fresh or aged (processed/artificial is last option). For fresh, Kesong Puti wins as it is so versatile that it can be used for gourmet meals and desserts. I love to eat it on top of a crusty bread, drizzled with honey or fruit jam. As for for aged sharp cheese, Queso de Bola is the winner (better than parmesan - shaved to top on green salads and grated to top on pasta).

Hope this dish inspires you to use our local cheese w/c honestly is at par with the best cheeses of the world.

Here's how-to:

meatball - combine ground beef, bread crumbs (panko), salt & pepper, crushed garlic and olive oil. I use olive oil to bind any meat (like burger, kebab and meatballs) vs egg since I find egg leaves... well, an egg-y taste.

Add chopped parsley.

form a flat circle and place a cube of kesong puti in the center

Ball it up

Meatball assembly line

Create a golden brown crust by toasting the meatballs on a pan drizzled with olive oil. You need only to create a crust as the meatballs will continue to cook in the sauce later.

Dunk the meatballs in your simmering sauce (I just buy tomato sauce from a can and use it as a base, augment the flavor and add richness by adding sauted onions and garlic, chopped ripe tomatoes, tomato paste, a little water and dried and fresh herbs - Italian mix by mccormick, basil and oregano. Cut the acidity by adding a teaspoon of sugar and season with salt & pepper.
Allow to simmer until meatballs are cooked through.

I am using fetuccine for the pasta but you can use any pasta you like.
Plate up. Add a sprig of basil to pretty it up and sprinkle with parmesan cheese (no queso de bola this time of the year but use that - shaved or grated, when you readily have it in your kitchen).

No comments:

Post a Comment