نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

معكرونة بارباديلي باللوز مع كرات الدجاج والعدس

Italian 20 Mins Prep · 30 Mins Cook

To prepare the meatballs, place the rye bread in a food processor and blitz until breadcrumbs form.
Place the breadcrumbs in a large bowl along with the milk and set aside to soak.
Finely chop the leek, mushrooms and crush the garlic.
Heat 1 tbsp of olive oil in a large non-stick pan over a medium heat and sauté the leek, garlic, shiitake, aniseed and season well. Cook for 5 minutes and remove from the heat.
Drain the lentils. Rinse well.
Finely chop the parsley.
Add the mushroom mixture, chicken mince, drained lentils, egg, parsley and mustard to the breadcrumb mixture and mix well to combine. Season well.
Roll teaspoonfuls of the mixture into walnut-sized balls and set aside.
Heat 2 tbsp of oil in a large non-stick frying pan and place over a medium heat.
Fry the balls in batches and cook, turning occasionally for 5 minutes, or until golden.
Meanwhile, cook the pasta in a pot of salted boiling water for 6-8 minutes, or until al dente.
Drain and reserve 250ml of cooking liquid.
Slice the mixed mushrooms.
Using the same pan the meatballs were fried in, fry the mixed mushrooms in 1 tbsp of extra virgin olive oil over a high heat until golden.
Increase the heat and stir in the cream, reserved pasta liquid, zest of the lemon and chilli flakes and bring to a simmer, cook until thickened. Adjust the seasoning.
Return the balls to the pan, add the pasta and gently toss to combine.
Serve topped with the almonds and Parmesan shavings.