Fettuccine Arugula Pesto with Polpettini and Bruschetta
Mackerel Meatballs (makes 12 mini meatballs, or polpettini)
2 tablespoons extra-virgin olive oil
1 teaspoon crushed red pepper flakes
1 tablespoon dried oregano
1 large onion, diced small
4 garlic cloves, minced
1½ cups chick peas, drained and rinsed
Salt and pepper to taste
1 cup canned mackerel, drained and broken into small pieces with a fork
1 egg, beaten
1 lemon, zested
⅓ cup parsley, chopped
⅓ cup Italian seasoned bread crumbs
For the Arugula Pesto
4 unpeeled garlic cloves, toasted
¾ cups pine nuts, toasted
4 cups arugula
2 cups basil
Salt and pepper to taste
2 lemons, zest and juice
½ cup extra-virgin olive oil
1 pound fettuccine nests
½ cup reserved pasta water
1 cup pitted Kalamata olives, quartered
1 cup sun-dried tomatoes, drained and julienne
Parmesan Reggiano, shaved
For the Bruschetta
Baguette, 8 slices
4 tablespoons extra-virgin olive oil
2 cups chickpeas, drained, rinsed and blended
2 lemons, zest and juice
Salt and pepper to taste
Arugula, 3 leaves per baguette slice
8 teaspoons crumbled feta cheese
½ cup red onion, pickled
Fill a pasta pot with water and season the water generously with salt. It should taste like the sea. Bring the water to a boil. While the water is boiling, prepare the meatballs - get a large bowl and set it aside. Heat a saute pan over medium. Add the olive oil, crushed red pepper flakes, dried oregano, onions, garlic, chickpeas, salt and pepper. Stir to combine. Cook for five minutes.
Use a potato masher to fully incorporate the chickpeas into the onion and garlic mixture. Add the mackerel and stir to combine. Turn off the heat and let cool for 5 minutes. Crack one egg into a small bowl and then pour the egg into the larger bowl (ensures no shells get into the large bowl). Use a whisk to stir the egg. Add the lemon zest and parsley to the large bowl. Add the meatball mixture and bread crumbs. Stir the meatball mixture until the ingredients are incorporated. Wet your hands with water (makes it easier to form the meatballs). Form the meatball mixture into mini meatballs (polpettini) using a melon scooper. Using the same saute pan, turn the heat to medium-high. Add half of the meatballs to the pan as to not overcrowd the pan. Rotate the meatballs so browning occurs on all sides.
To make the pesto, toast the unpeeled garlic cloves and pine nuts in a small pan over medium heat for about 5 minutes. While the garlic and pine nuts are toasting, add the arugula, basil, salt and pepper, lemon zest and juice to a blender. Remove the peel from each garlic clove and add to the blender. Add ½ cup toasted pine nuts to the blender. Blend the pesto, while slowly adding the olive oil. Set aside in a bowl. Add the fettuccine nests to the boiling water and cook according to package instructions.
While the pasta is cooking, brush olive oil on each side of the baguette slices and sprinkle with salt and pepper. Place on a baking sheet and put in the oven and broil for about 4 minutes until the bread is crisp and slightly brown. Using a blender, add the chickpeas, lemon zest and juice, and salt and pepper. Blend while adding olive oil to create a hummus. After removing the bread from the oven, smear the hummus mixture on the bread. Top with arugula, 1 teaspoon crumbled feta cheese and 3 pickled red onions per baguette slice.
Remove the pasta from the boiling water and transfer to a saute pan. Add the reserved pasta water and the pesto, Kalamata olives and sun-dried tomatoes. Using a soup ladle, twirl a serving of the pasta and place it on a plate. Top the pasta with three meatballs (per person) and place two pieces of bruschetta (per person) next to the pasta. Top the pasta with ¼ cup toasted pine nuts and Parmesan Reggiano.
*You can buy pickled red onions or make your own by placing ½ cup sliced red onions, ½ tablespoon sugar, ¾ teaspoon salt, ¼ cup apple cider vinegar and ½ cup water into a small saucepan over medium heat until sugar is dissolved. Set aside for at least 20 minutes.
Serves 4 to 5
- Chelsea La Valle