{"id":5540,"date":"2013-08-16T06:55:01","date_gmt":"2013-08-16T13:55:01","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=5540"},"modified":"2013-08-16T06:55:01","modified_gmt":"2013-08-16T13:55:01","slug":"a-staycation-in-mid-august-freshly-made-tagliatelle-and-seafood","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2013\/08\/16\/a-staycation-in-mid-august-freshly-made-tagliatelle-and-seafood\/","title":{"rendered":"My Ferragosto Staycation | Freshly Made Tagliatelle con Polpette di Pesce (Tagliatelle with Seafood Meatballs)"},"content":{"rendered":"

copyright 2013\u00a0 Art of Living, PrimaMedia,Inc\/Maria Liberati
\nFerragosto..the biggest summer Holiday here and how will we spend it\u2026at home amongst the plum trees..a 6 Am wake up call so that I could make fresh tagliatelle for lunch..to go with polpette di pesce (Meatballs made with seafood).The plum trees are still full and I needed more for today\u2019s crostata..so had to pick before the sun got too hot\u2026
\nThe plums are a susine that are local to Abruzzo and they have not produced any fruit since the earthquake a few years ago..so this year we are celebrating their arrival..plum marmalade for close friends..cheesecake with plums..clafoutis di susine..torta di susine\u2026crostata di susine\u2026
\nAnd lunch was delicious\u2026.waiting for the crostata to come out of the oven..
\nTagliatelle con Polpette di Pesce (Tagoliatelle pasta with meatballs made of seafood)<\/strong>
\n\"fresh<\/a>
\nTagliatelle<\/strong>
\n\"freshly<\/a>
\n1 1\/2 cups flour<\/strong>
\n3 eggs<\/strong>
\nPlace flour on wooden board, make a well in center and add in eggs one at a time. Knead dough with eggs for approximately 15 minutes, till a smooth dough is formed. divide dough into pieces ,Then roll out into long pieces of dough and cut into tagliatelle or use a pasta machine to cut. Let Tagliatelle dry for\u00a0 a few hours before cooking.
\nPolpette di Pesce (Seafood Meatballs)<\/strong>
\n\"polpette<\/a>
\n1 1\/2 pounds of Fresh Cod-baked
\n1\/2 cup freshly made breadcrumbs
\n2 eggs
\nParsely-freshly chopped, small handful
\nThyme-teaspoon
\nFlour-as needed
\npinch of salt
\n1 clove garlic
\n1\/3 cup freshly grated parmigiana reggiano
\nIn a food processor place baked cod, breadcrumbs, thyme, parsley,parmigiana reggiano. Mix, then add in eggs, blend till well blended. Form into small balls (size of tennis balls) and roll in flour. Set aside. When finished, lightly fry in olive oil, place on paper towel to absorb oil.
\nTomato Sauce(Sugo)
\n1 lb of fresh plum tomatoes
\n2 cloves garlic
\n1 fresh carrot
\nClean and filet tomatoes. Place olive oil in sauce pan, add in garlic, chopped onion. Then add in tomatoes. Cook till tomatoes have made a sauce. When hot and boiling, add in seafood balls and ocntinue to cook that way for approximately 10 minutes.
\nCook tagliatelle for 2-3 minutes. remove seafood balls from sauce and place in serving dish. Place tagliatelle into sauce and toss. Serve with chilled,dry white wine\u2026
\n**\u00a0 43 days\u2026Count Down to Festa Italiana Seatlle, Washington..Hope to See You There!!<\/p>\n","protected":false},"excerpt":{"rendered":"

copyright 2013\u00a0 Art of Living, PrimaMedia,Inc\/Maria Liberati Ferragosto..the biggest summer Holiday here and how will we spend it\u2026at home amongst the plum trees..a 6 Am wake up call so that…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[27,28,51,11],"tags":[],"class_list":["post-5540","post","type-post","status-publish","format-standard","hentry","category-caro-diariodear-diary","category-holidays","category-italian-culture","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/5540","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=5540"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/5540\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=5540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=5540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=5540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}