Roman Meatballs In Fresh Tomato Sauce
Recenlty I was away for a few weeks on an amazing culinary adventure that took me to Brittany, Normandy, and Rome. I ate way too much and got to cook with an amazing chef in Rome. I’m happy to be home and am excited to share a wonderful Roman recipe with you. It’s just a bit involved, but I’m sure you’ll love making this delicious Roman dish. By the way, no pasta is in this dish. Good old spaghetti and meatballs are entirely an American invention.
INGREDIENTS
For Meatballs:
1 Pounds Ground Mixed Meat (70% Beef & 30% Pork)
1 Egg
1 Cup Grated Parmesan Cheese
3 1/2 Ounces Grated Edam Cheese
1/2 Cup Unseasoned Breadcrumbs
1/2 Loaf Leftover Bread Soaked In Milk (Only Soft Part – No Crust)
1 Tablespoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Cup Unbleached Flour
Sauce:
6 Tablespoons Olive Oil
2 Teaspoons Kosher Salt
2 1/2 Pounds Fresh Tomatoes (Peeled)
3 Garlic Cloves
1 Finely Chopped Onion
To make the meatballs mix the ground beef and ground pork together in a large-size bowl. Squeeze the milk from the bread. Add the cheeses, egg, breadcrumbs, milk soaked bread, kosher salt, and pepper. Mix well and set aside for 30 minutes. Shape into medium-size meatballs and then roll in flour. Set aside. Make an x mark on the bottom of the tomatoes and blanch them in boiling water. This makes them easier to peel. Remove from the boiling water and peel. Chop the peeled tomatoes. In the meantime, smash the garlic cloves. Keep the skin on the garlic cloves. In a large-size frying pan over a low heat add the smashed garlic. Cook for 2 to 3 minutes. Add the copped tomatoes to the garlic. Cook for 15 to 20 minutes and then add kosher salt. In a small-size sauté pan add chopped onions and cook over a medium-high heat until soft. Make sure not to burn them. Remove onions from heat and add to sauce. Roll meatballs in flour and add to sauce. Simmer meatballs in sauce for 25 minutes until they are cooked all the way through. Turn carefully once or twice. Remove from heat and transfer to serving bowl. Serve hot. Makes about 16 meatballs depending on how large you make them.
Grissini
While in Rome I had the best grissini (breadsticks). While grissini is typical of Turin they were on every restaurant table that I visited. They really aren’t too difficult to make and are so much better than buying those packaged ones from the supermarket. You can make them plain or sprinkle them with kosher salt, sesame seeds or any herbs you may like.
INGREDIENTS
2 Cups Unbleached Flour (Plus More As Needed)
1 Tablespoon Olive Oil
1 Teaspoon Active Dry Yeast
3/4 Cup Warm Water (Not Hot Water)
Semolina Flour
1 Teaspoon Kosher Salt
Dissolve the yeast in the warm water. In a large-size bowl combine flour, olive oil, kosher salt and yeast mixture. Knead for at least 30 minutes. Divide dough into 12 pieces and let rest for 5 minutes. Form pieces into oblong rolls. Set them out on a damp surface, flatten them by hand, and let them rise for 1 hour. Preheat your oven to 400 degrees. Sprinkle a baking sheet with semolina flour. Cut dough into strips and set them out on the semolina. By hand, draw each out to at least 12 inches in length. Place in oven and bake for about 10 minutes until crisp and golden. If you are going to sprinkle them with your favorite salt, sesame seeds or herbs do this right before baking. Remove from oven and let cool. Makes about 2 dozen depending on the size you make your grissini.
Cavatelli With Broccoli & Sausage
I also had this wonderful dish in Rome last week. It’s easy to make and absolutely delicious!
INGREDIENTS
1 Pound Fresh or Dried Cavatelli Pasta
6 Tablespoons Olive Oil
2 Garlic Cloves
4 Unseasoned Sausages
1/2 Pound Chopped Broccoli
1/2 Cup Grated Pecorino Romano Cheese
1 Cup Dry White Wine
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Remove the leaves and chop broccoli. Boil broccoli in unsalted water for just 2 minutes. You do not want broccoli to be mushy. Remove and set aside. Remove sausage from casings and throw away casings. In a large-size sauté pan add olive oil and turn heat to medium-high. Add garlic and cook until it starts to brown. Reduce heat to low and stir in sausage bits at a time until all sausage is in the pan. Add kosher salt and pepper. Give a good stir. Add white wine. Cook for 10 to 15 minutes. Add the broccoli and pecorino cheese. Cook for 3 more minutes. Remove from heat. Boil pasta in salted water until “al dente.” Drain pasta and add to sauté pan with broccoli and sausage mixture. Serve hot. Garnish with extra cheese if you want. Serves 4
Italian Barley Soup
Here is one of the dishes I had in Rome last week. It is perfect for a fall meal and is excellent the next day as well.
INGREDIENTS
2 Diced Carrots
1 Diced Onion
2 Diced Celery Stalks
2 Tablespoons Olive Oil
1 Cup Dry White Wine
2 Cups Chicken or Vegetable Stock
1 Tablespoon Kosher Salt
1 Tablespoon Freshly Ground Pepper
3 Diced Medium Potatoes
1 Pound Dried Barley
1 Sprig Rosemary
2 Bay Leaves
1 Sprig Sage
1 Tablespoon Olive Oil For Garnish
In a large-size sauté pan add 2 tablespoons olive oil and turn heat to low. Add the carrots, onions, and celery. Cook for 5 minutes until slightly brown. Turn the heat up to a medium-high. Stir in the white wine and cook for 5 minutes until wine has evaporated. Rinse the barley under cold water and drain. Add the barley to the mixture. Turn the heat to high and bring to a boil. Add the kosher salt, pepper, and chicken or vegetable stock. You will want all of the barley to be covered with liquid so use more stock if needed. Turn the heat to a simmer and cook for 1 hour. Add the barley, rosemary and bay leaves. Add the potatoes and cook for 20 more minutes. Make sure to stir occasionally to keep the soup from sticking. Remove from the heat and remove the herbs. Ladle into soup bowls and garnish with just a little olive oil. Serve immediately. Serves 4
Baby Eggplant Salad
INGREDIENTS
1 Pound Unpeeled Baby Eggplants
2 Garlic Cloves
1 Teaspoon Ground Paprika
1 Teaspoon Ground Cumin
3 Tablespoons Freshly Squeezed Lemon Juice
1 Tablespoon Olive Oil
1 Bunch Chopped Fresh Italian Parsley
Fill a large size pot with water and salt. Cut the eggplants into quarters (lengthwise). Place the garlic cloves and eggplants into the water and bring to a boil over a high heat. Boil until the eggplant pieces are tender. Drain and throw away the garlic. Place the eggplant pieces into a large size bowl. Combine with the paprika, cumin, lemon juice, olive oil and chopped parsley. Mix gently and place into the fridge for 2 to 4 hours. Remove from the fridge when ready to serve. Serve chilled. Serves 4
Summer Orzo Salad
I get tired of the same old side salads so I created this lively Summer Orzo Salad that goes with just about everything.This salad is also great for a picnic or potluck because it doesn't contain mayo.
INGREDIENTS
1 Cup Cooked Orzo
1 Tablespoon Olive Oil
3 Large Chopped Shallots
1/4 Cup Fresh Lemon Juice
1 Cup Halved Grape Tomatoes
10 Sliced Radishes
1/2 Cup White Beans
1/2 Cup Chopped Fresh Basil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1/4 Cup Prepared Italian Dressing
Cook the orzo in a large size pot of boiling water for 8 to 10 minutes until al dente. I used a fancy black and white orzo, but you can use any kind that you like or have on hand. Drain the orzo and drizzle on the olive oil. Give a good stir so the olive oil coats all of the orzo. Set aside. In a small size bowl place the chopped shallots and pour the lemon juice over the shallots. Let the shallots sit in the lemon juice for about 10 minutes. In a medium size bowl add the tomatoes, radishes, white beans, kosher salt and pepper. Drizzle the dressing over the vegetables and mix well. In a large size serving bowl add the orzo. Drain the shallots and discard the lemon juice. Add the shallots to the orzo and give a good stir. Now add the vegetable and dressing mixture and combine well. Finally add the chopped basil and give another good stir. Cover with plastic wrap and place into the fridge for 2 to 4 hours. You can make this ahead and let it sit in the fridge overnight. If you need to add more dressing feel free to do so, but you really don’t want this salad to be drenched in dressing as it really should just be moist. When you are ready to serve remove from the fridge and serve immediately. Serves 6
Camille's Smoked Salmon Frittata
Victoria and Camille have been cooking together almost from the moment Camille was born. Camille’s tiny hands broke eggs for cakes, stirred frosting and of course licked the beaters. Victoria couldn’t keep Camille out of the kitchen so she purchased a little lightweight stool for her to stand on in order to reach the counters. Because Camille has been cooking for over 20 years she has become an expert in coming up with her own recipes and cooking ideas. She loves to cook for family and friends alike and I must admit her Banana Bread is out of this world. Here is Camille’s Smoked Salmon Frittata that she concocted last night. It was delicious and naturally there are no leftovers. Give her frittata a try for dinner, lunch or breakfast. It’s nice having a multi-meal dish at your fingertips.
INGREDIENTS
1 Diced Medium Onion
1 Tablespoon Butter
12 Fresh Eggs
1 Cup Milk
1/2 Cup Feta Cheese
1/2 Cup Cheddar Cheese
1/4 Cup Sliced Mushrooms
1 Cup Spinach
3/4 Cup Smoked Salmon
1 Teaspoon Freshly Ground Pepper
Preheat your oven to 350º F. In a medium size ovenproof skillet sauté the onions and butter for about 5 minutes over a medium heat. You will want the onions to be translucent. Turn off the heat and let the onions rest. In a large size bowl add all of the eggs. Whisk until well combined. Add the milk, cheese, mushrooms, spinach, salmon and pepper. If you want to add salt you can, but I chose not to because the salmon is already salty. Mix everything together in the bowl and then pour everything over the onions that have been resting in the pan. Place in the oven and bake for 50 minutes until lightly browned and a knife comes out clean. Remove from the oven. Serve directly from the skillet and enjoy. If you’re serving this dish for dinner you could top with sliced avocado. Serves 8
Italian Chocolate Cake
The ricotta cheese really adds to this chocolate cake. Plus the chocolate frosting has ricotta too! Delicious!
INGREDIENTS
2 Cups Sugar
1 3/4 Cups Unbleached Flour
3/4 Cup Cocoa
1 1/2 Teaspoon Baking Powder
1 1/2 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
3 Eggs
1 Cup Ricotta Cheese
1/2 Cup Olive Oil
2 Teaspoons Vanilla Extract
1 Cup Boiling Water
Preheat your oven to 350º F. Prepare a bundt pan (grease & flour) or use two 9 inch round cake pans. In a large size bowl combine the sugar, flour, cocoa, baking powder, baking soda and kosher salt. Add the eggs, ricotta, olive oil and vanilla. Beat for 2 minutes. Stir in the boiling water. Don’t worry that the batter may look a bit thin. Pour into the cake pan(s) and place into the oven. Bake for 30 to 35 minutes. Remember that all ovens heat differently so check at 30 minutes. If you are using a bundt pan then baking may take a bit longer. Remove from the oven and let cool for 10 minutes. Remove the cake from the pan(s) and cool completely before frosting. Frost with Ricotta Chocolate Frosting. Serves 10.
Ricotta Chocolate Frosting
1/2 Cup Softened Butter
2/3 Cup Cocoa
3 Cups Powdered Sugar
1/3 Cup Ricotta Cheese
1 Teaspoon Vanilla Extract
Soften the butter by leaving out on the counter for 30 minutes. In a large size bowl add the butter. Stir in the cocoa. Add the powdered sugar, ricotta and vanilla. Beat until creamy. Makes about 2 cups.
Orzo Salad
Try this whole wheat pasta and spinach salad tossed with sun-dried tomatoes and garbanzo beans. It’s satisfying enough to have as a light main course and, of course, perfect for serving alongside your grilled entrées.
INGREDIENTS
1/2 Pound Whole Wheat Orzo
1/4 Pound Baby Spinach (About 4 Packed Cups)
4 Tablespoons Lemon Juice
24 Pieces Sundried Tomatoes in Olive Oil (Chopped Plus 1 Tablespoon Olive Oil From The Jar)
15 Ounces Cooked Garbanzo Beans (Rinsed & Drained)
Cook the orzo in a large size pot of salted boiling water for 8 to 10 minutes until al dente. Drain and rinse in cold water and then drain again. In a large bowl toss the orzo with the spinach, lemon juice, sundried tomatoes, olive oil and garbanzo beans. Refrigerate for 1 hour or serve room temperature. Serves 4
Grilled Sausage & Pepper Salad
Forget the bun and have grilled Italian sausage, feta cheese and sweet, roasted peppers in a green salad that is ideal for summer weekend eating. Serve with crusty bread.
INGREDIENTS
4 Italian Sausages
1/2 White Onion Cut Into Thick Rings
1 Head Chopped Romaine Lettuce
4 Ounces Crumbled Feta Cheese
3 Whole Fire Roasted Red Peppers (Drained & Chopped)
Preheat your grill (or grill pan) to a medium high heat. Grill the sausages and onions for 15 to 20 minutes. You will want the sausages to be cooked through. Remove from the heat and let cool slightly. When the sausages are cool enough to handle, slice them thickly on the bias and cut the onion into chunks. In a large size serving bowl toss the romaine lettuce, feta cheese and red peppers. Spoon the romaine mixture onto plates and top with the sausages and onions. Serve with your favorite vinaigrette dressing or serve plain. Serves 4
