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Pici verde with roast tomatoes and paprika meatballs
Fruit and vegetables
200g/7oz
spinach
, washed well
1
onion
, finely chopped
2
garlic
cloves, finely chopped
2 tbsp finely chopped
parsley
400g/14oz
cherry tomatoes
, halved
sprig
thyme
, leaves only
2
garlic
cloves, finely sliced
fresh
basil
leaves
Cooking ingredients
300–350g/10½–12oz Italian '00' flour (
strong white flour
)
1 tbsp
olive oil
, plus extra
100g/3½oz soft white
breadcrumbs
2 tsp sweet smoked
paprika
1 tsp hot smoked
paprika
(or to taste)
1 tsp dried
oregano
salt and freshly ground
black pepper
salt
, to taste
2-3 tbsp
olive oil
Dairy, eggs and chilled
50ml/2fl oz soured cream or
crème fraîche
1 free-range
egg
grated
parmesan
Meat, fish and poultry
300g/10½oz
minced
beef
300g/10½oz
minced
pork
Back to recipe
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