Ingredients (10 portions)PreparationAdvance Preparation:
Pre-heat oven to 180ºC/ 350ºF gas 4. Warm suitable serving bowls.
1. Place the meat balls on an oven roasting tray and cook thoroughly.
2. Make up the bouillon whiskingin 25g of paste to 1ltr boiling water. Decant the the arrabatia sauce into a suitable saucepan, bring to the boil simmer for 2 minutes, cover and keep hot until required for use.
3. Cook the linguine in simmering bouillon, drain.
4. Place the linguini in warmed bowls, top with meatballs and mask over or serve separately with the hot sauce.
Typical Nutrient Values per serving:
684 calories, 12.2g sugars, 20.2g fat, of which saturates 6.5g, 1.72g salt (based on sodium).
Handy hint:
For the meatballs recipe see Italian Meatballs in the recipe list.
Serve with hot crusty Foccaccia bread and sprinkle with Pumpkin seeds
Healthy Hint
Keep added salt to a minimum. Use an unsaturated oil (olive or sunflower) and reduce the quantity used. This helps to provide a healthy balanced dish.
CCPs
Minimise hand contact with high risk protein to reduce possibility of cross contamination
Always wash your hands after handling raw food
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding
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