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Spaghettoni with Nonna's Beef Polpettine, Tomato Sauce & Parmesan

Spaghetti alla chitarra is a traditional dish hailing from Abruzzo, Italy and is made using a tool resembling a guitar, or chitarra (pictured below). The chitarra is a wooden frame with parallel wires that the pasta dough is pushed through to give the individual strands their shape. 

Meatballs, or polpette, have been a staple in Italian cooking since Ancient Roman times, and were even featured in the ancient cookbook, Apicius. When you think of this dish I am sure that you too also envision a red-and-white tablecloth spread over tiny tables, adorned with a dribbling candle stick, populating spots across the US. Nothing says Italian food like a big bowl of spaghetti and meatballs—unless you are actually Italian. Indeed, you'll be hard-pushed to find this dish in Italia, unless, of course, it is to cater to the palate of American tourists. But we see no reason to be too puritanical, for our beautiful beef polpettine, served as they are over a rich tomato sauce and fresh spaghettoni, are simply sublime. And the sprinkling of authnetic Parmigiano cheese certainly ups the italianità quotient.

Photo by: @onehungryasian

INGREDIENTS (allergens in bold): Coming soon...

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Spaghetti alla chitarra is a traditional dish hailing from Abruzzo, Italy and is made using a tool resembling a guitar, or chitarra (pictured below). The chitarra is a wooden frame with parallel wires that the pasta dough is pushed through to give the individual strands their shape. 

Meatballs, or polpette, have been a staple in Italian cooking since Ancient Roman times, and were even featured in the ancient cookbook, Apicius. When you think of this dish I am sure that you too also envision a red-and-white tablecloth spread over tiny tables, adorned with a dribbling candle stick, populating spots across the US. Nothing says Italian food like a big bowl of spaghetti and meatballs—unless you are actually Italian. Indeed, you'll be hard-pushed to find this dish in Italia, unless, of course, it is to cater to the palate of American tourists. But we see no reason to be too puritanical, for our beautiful beef polpettine, served as they are over a rich tomato sauce and fresh spaghettoni, are simply sublime. And the sprinkling of authnetic Parmigiano cheese certainly ups the italianità quotient.

Photo by: @onehungryasian

Ingredients

INGREDIENTS (allergens in bold): Coming soon...

Recipe Card

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Nutrition

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