Homemade ribbons of pasta and crunchy slivers of purple carrot weave their way around sage, walnut and pork meatballs to make this dish. It's all dressed in lemon, olive oil and parsley to make this deliciously light and easy dish.
600g Pork Mince
1/2 Cup Milk
1 Cup Breadcrumbs
3 Teaspoons Sage
1/2 Cup Crushed Walnuts
1/4 Cup Walnut Pieces
5 Cloves of Garlic, Peeled and Minced
2 Purple Carrots, peeled and ribboned
1 Red Onion, finely sliced
300g Fresh Parpadelle
1/4 Cup Lemon Juice
Couple of handfuls of Italian Parsley, Roughly Chopped
Preheat the oven to 200 C.
Salt the hell out of the onions, and then cover with warm water. This will wilt the onions and draw out the sweetness.
Soak the half the breadcrumbs in the milk. Massage the pork, sage, crushed walnuts and garlic. Then, add the soaked breadcrumbs. Mix them in well, and then crack in the eggs. Mix them in well, then add the rest of the breadcrumbs. Oil your hands and form meatballs. Put into an oiled roasting dish. and bang into the oven for twenty minutes or until nicely browned.
Mix the lemon juice and half a cup of olive oil with a teaspoon of salt. Shake really hard until well combined and the salt has dissolved. This is your dressing.
Boil a pot of well-salted water. Boil the parpadelle until al dente. In the last minute, blanch the purple carrot ribbons.
Drain and toss pasta and purple carrot ribbons in the dressing. Drain the onions, rinse them under warm water. Wring them out and the mix them through. Take the meatballs out of the oven, mix them through too. Sprinkle the italian parsley over, salt and pepper to serve.