9 (Thu) February 2012
Animal Pasta in Meatball Mash Sauce
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ
This so-called “meatball mash” sauce originated from an accident. Some time ago, while making a simple tomato sauce with meatballs, I discovered 30 minutes into the cooking that – having forgotten to add an egg as a binding agent to the initial meatball mix – they’d disintegrated and turned the whole thing into a chunky ragu. But the result was quite pleasing, the bread crumbs and milk providing a softer texture and rounder flavor. It was a big hit with the kid. Now, I add bread crumbs and milk on purpose to achieve the same effect.
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