はんぺん肉団子のポルペッティーニ風フィジリパスタ
Hanpen & Ground Chicken Polpettini-style Finely chop half an onion and microwave it at 600 W for about 1 ½ minutes. Meanwhile, bring 800 ml of water with 8 g of salt to a boil. Once the water comes to a boil, cook 160 g of De Cecco fusilli for 11 minutes, following the package directions. By mistake, I actually only added 80 g. lol Once cooked, drain the pasta in a colander and shake off any excess water. Put 240 g of ground chicken, 6 tablespoons of breadcrumbs, 4 teaspoons of grated cheese, ½ teaspoon of salt, and a pinch of pepper in a bowl, then add the mashed hanpen. Mix it as if you’re kneading, to work on your grip strength. lol Shape the mixture into about 12 small balls, roughly the size of takoyaki (Japanese octopus balls) — it’s fine if they’re a bit uneven. haha Heat a frying pan and add ½ tablespoon of olive oil. Sear the hanpen meatballs until they’re nicely browned. Oops… they’re a little burnt, but no worries! I’ll keep the other side lighter 😀 Once they’re cooked, transfer them to another plate and set aside. 😀 In the same pan, add one clove of garlic, roughly “minced” with a garlic press (lol) → a little shortcut. Add another ½ tablespoon of olive oil. Sauté the garlic until fragrant (guess I won’t be going out today lol). Pour in a 400 g can of whole tomatoes — all at once! Lightly simmer while crushing the tomatoes. Add about 1/3 to 1/2 teaspoon of salt. Add 1 to 2 teaspoons of sugar (to balance the acidity of the tomatoes). Add oregano (to taste). I give it a light stir. Add some pepper — just whatever feels right — and give it a stir. Add 5 g of unsalted butter and stir as it melts. Add the hanpen meatballs, toss to coat, then cover and simmer over low heat for 5–6 minutes. Once it’s done, add the fusilli and toss to combine (I only have 80 g, lol, but for two servings it’s actually 160 g). From above, you can see the meatballs piled up ♪ It’s my child’s favorite dish. Now I’m off to boil another 80 g of fusilli, lol. I’d love it if you subscribed to my channel.
#はんぺん #鶏ひき肉 #ポルペッティーニ風 #フィジリ #パスタ #子供に人気 #創作料理 #家庭料理 #おうちごはん #節約レシピ #Hanpen #GroundChicken #Polpettini #FusilliPasta #JapaneseFood #JapaneseStyle #KidsFriendly #Homemade #CreativeCooking
はんぺんと鶏ひき肉（胸＆もも）を使った、ふわっとやさしい肉団子を
トマトソースで煮込んでフィジリに絡めたポルペッティーニ風パスタです。
我が家の子供達にも人気で、節約食材でもしっかり満足感◎
普段のランチや夕食にぜひどうぞ。
材料（2人分）
★肉団子
鶏ひき肉 … 240g（胸＆ももミックスがおすすめ）
はんぺん … 100〜110g
玉ねぎ … 1/2個
パン粉 … 大さじ6（タネの固さに合わせて調整）
粉チーズ … 小さじ4
塩 … 小さじ1/2弱
黒こしょう … 少々
オリーブオイル（焼き用）… 大さじ1/2
★トマトソース
ホールトマト缶 … 400g
にんにく … 1片
オリーブオイル … 大さじ1/2
塩 … 小さじ1/2
砂糖 … 小さじ1～2
バター … 5g
乾燥オレガノ … 好みで
こしょう … 少々
★パスタ
フィジリ（ディチェコ）… 160g
水 … 800ml
塩 … 8g（小さじ1と1/2強）
フリーBGM BGMer
Recipe & Cooking by Rio
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