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Pieter Stalenhoef, the Aspiring Chef, Shares His Recipe for Traditional Meatballs

Creating delicious traditional meatballs is one of Pieter Stalenhoefu2019s favorite things to do for the simple reason that they form one of the basic elements of so many pasta dishes. There are a variety of meats available in the market; however, Pieter follows the traditional methods and prepares meatballs using beef or pork shoulder, the way it is done in most parts of Italy. He is very particular about the flavors and uses salt, chili peppers, oregano, and fennel to provide a classic base to his preparation. He mixes these dry ingredients with some crunchy panko breadcrumbs to get the perfect texture and preps the meat at the same time with eggs and fresh ricotta. Next, he combines and kneads all these ingredients to achieve sheen, non-sticky mixture. He pan-fries the meatballs in olive oil while using a spoon basting to achieve the perfect level of basting; making a dish that is perfect to go well with any tomato-based pasta sauce!

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Pieter Stalenhoef, the Aspiring Chef, Shares His Recipe for Traditional Meatballs

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  1. Pieter Stalenhoef, the Aspiring Chef, Shares His Recipe for Traditional Meatballs A long-time equity analyst in Boston, Pieter Stalenhoef is an aspiring chef who has been passionate about the culinary arts since a very young age and it pretty much explains why he spends much of his time away from work trying out new recipes. Creating delicious traditional meatballs is one of Pieter Stalenhoef’s favorite things to do for the simple reason that they form one of the basic elements of so many pasta dishes. Even though they might look like they are easy to cook at first, they need to be prepared very patiently. There are a variety of meats available in the market; however, Pieter follows the traditional methods and prepares meatballs using beef or pork shoulder, the way it is done in most parts of Italy. Pieter is very particular about the flavors and uses salt, chili peppers, oregano, and fennel to provide a classic base to his preparation. He mixes these dry ingredients with some crunchy panko breadcrumbs to get the perfect texture and preps the meat at the same time with eggs and fresh ricotta. He believes that fresh ricotta adds a tanginess that cuts through the richness. Next, he combines and kneads all these ingredients to achieve sheen, non-sticky mixture.

  2. Pieter Stalenhoef pan-fries the meatballs in olive oil while using a spoon basting to achieve the perfect level of basting; making a dish that is perfect to go well with any tomato-based pasta sauce! Pieter is a CFA Charter holder and also a member of several other professional organizations. He has years of experience handling research and analyst positions with Evergreen Investments in Boston. He used to assist several healthcare analysts in researching new investment ideas too.

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