Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Fusilli or other fresh pasta
6 oz Mushrooms
Fresh basil, parsley, chives

---------------------FOR THE MEATBALLS--------------------------
1 lb Lean freshly minced pork
Parmesan cheese
Fresh basil
Garlic
1/2 sm Egg; lightly beaten
A little butter or oil

-----------------------FOR THE SAUCE----------------------------
1/2 oz Butter
1 1/2 tb Plain flour
1/4 pt Double cream
1/2 pt Stock (scant)
Parmesan cheese
Dijon mustard

Mix all the meatball ingredients thoroughly; I season the meat with 1
tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic
clove, as well as salt and pepper. Flour your hands and shape the
mixture into about 32 small balls. Fry in batches in a non-stick pan
for 5 minutes or more until golden and cooked right through. Shake
the pan frequently so the meatballs keep in good shape and cook
evenly. Transfer to a casserole and keep hot.

Slice the mushrooms thickly, saute them well and add them to the
meatballs. Then "wash out" the frying pan with the chicken stock.
Make a smooth rich sauce with the butter, flour, stock and cream. Add
any juices that have collected in the casserole and simmer for
several minutes. Away from the heat, season with salt and pepper, 2
tablespoons Parmesan and 1 heaped teaspoon Dijon mustard. Pour the
sauce over the meatballs, cover and keep hot in a low oven. The
mixture can be kept hot for some time without spoiling, or it can be
prepared ahead and reheated close to serving.

Boil the pasta until al dente and drain well. Add it to the casserole
together with a small handful of fresh herbs -- about 2 tablespoons
each basil and chives, and 1 of parsley -- and toss gently to mix
well. Garnish with more basil, and serve with an undressed salad.

From WWiVNet. Electronic format by Cathy Harned.

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