Ingredients
- 8 green asparagus
- 400 g of ground veal
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400 g of spaghetti
- 80g stale bread
- 100 g of milk
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3 cloves of garlic, peeled and chopped
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6 basil leaves + a few for serving
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2 sliced spring onions
- 8 button mushrooms
- 20 g flaked almonds
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olive oil for cooking
Preparation
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Two hours before preparation (or better, the day before), soak the bread in milk.
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Mix the bread soaked in milk, then mix it with the veal, 2 cloves of garlic, the finely chopped basil leaves and the spring onions. Form 12 balls and reserve them in the fridge.
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Peel the asparagus. Cut them into 1 cm pieces – except the tips, keep whole. Clean the mushrooms and cut them into strips.
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Heat 4 tbsp. tablespoons of olive oil in a large skillet. At the same time, bring a large pot of salted water to a boil.
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Put the mushrooms and almonds in the pan, brown them for 5 minutes over medium heat then add the last clove of garlic. Continue cooking for 1 min. Reserve on a plate.
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Immerse the spaghetti and asparagus in the pot of boiling water. Cook them for 8 minutes for an al dente texture.
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Pour 2 tbsp. tablespoon of oil in the pan. Add the meatballs and fry them for 10 minutes, turning them regularly. Keep them warm. Do not rinse the pan.
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Drain the spaghetti and asparagus. Transfer them to the pan with 1 ladle of cooking water. Add the mushrooms and almonds, salt, pepper and mix. Serve immediately, with the meatballs and a few basil leaves.
