Tang
Spatula
Oil can
Saucepan
Hotpot
Large bowl
Wash the zucchini carefully (do not peel) and remove the 2 ends, cut into long strips and marinate in a bowl with curry powder and olive oil.
Wash the tomatoes, widen the crown and divide into 4.
Peel the garlic (2 cloves for in the sauce , 2 cloves for under mince mixture)
Mix the minced meat with the garlic, Mediterranean herbs, handful of fresh cilantro, egg, breadcrumbs, pepper and salt.
Prepare the bacon in and roll meatballs, then roll the minced meat in the bacon, press nicely so they do not fall apart during baking.
Heat the Tiger Fire plancha over high heat with plenty of wood.
Place your sauce pan on the plancha on the inside of the ring. Add the tomatoes and garlic and allow to thicken into a nice sauce.
Season with salt, pepper and some additional Mediterranean herbs.
Place the base for the hotpot. Fill the hotpot with water and pinch of salt and place on the base.
Let the ring also get well heated and then add a dash of olive oil to the outside of the ring.
Place the meatballs on the outside of the ring, turning frequently.
When your water boils add the pasta and cook according to directions.
2 minutes before your pasta is done, grill the zucchini on the outside of your ring on both sides.
Place the meatballs more towards the inside so that your mince is also definitely cooked.
Take the large bowl and spoon in the pasta along with the tomato sauce. Add a small spoonful of cooking liquid to your sauce pan (clean it out) and add to your pasta.
Add the zucchini to your pasta and scoop among them.
Remove the meatballs from the heat.
Serve the pasta along with the meatballs and sauce.
You can add some extra spice to the tomato sauce by adding a chili pepper. Cook this along from the beginning in your sauce pan.
Those who are not fans of cilantro can replace it with parsley.
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