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HOMEMADE SQUASH ORECCHIETTE WITH NUTS AND VENISON MEATBALLS

February 28, 1990



Pasta 1 cup all-purpose flour 1/2 cup semolina 1 teaspoon salt 2 eggs 1/2 cup butternut squash pure'e

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Mix the two flours together, and form into a well on flat surface. Beat eggs, add squash and salt. Pour into well, using fork to incorporate flour into egg mixture slowly until dough is formed. Knead lightly, adding more flour if necessary to make firm dough.

To shape orecchiette, roll pasta into tubes 1/2-inch wide. Cut into 1/2-inch pieces. Flatten each piece into a small disc by pressing your thumb into it. Make the central depression rounder by turning thumb in place clockwise. Let dry. When ready to serve, cook in boiling water until al dente.

Meatballs 1 1/2 pound ground venison (20 percent fat or beef suet if necessary) 1 tablespoon garlic, chopped 2 tablespoons shallots, chopped 1 tablespoon thyme, chopped Salt and pepper

Mix ingredients together, and form into small meatballs.

Sauce 2 thick slices smoked bacon, julienned 3 tablespoons chopped parsley 1 tablespoon chopped garlic 2 plum tomatoes, rough chopped 1 cup chicken stock 1 cup heavy cream 1/2 cup Parmesan cheese 1/3 cup toasted, chopped, hazelnuts and walnuts

Saut'e bacon and meatballs over medium heat until crispy, leaving bacon fat in pan. Add garlic and tomatoes. Saut'e. Add chicken stock, cream, and pasta. Reduce until slightly thick. Add butter and finish reducing. Toss and sprinkle with cheese, parsley, and nuts. Serves 4. -From Biba's, Boston, Mass.