Monthly Archives: November 2018

POLPETTINE DI SALSICCE E MANZO, BEEF AND SAUSAGE SMALL MEATBALLS WITH SAGE, WINE, PARMIGIANO

POLPETTINE!!! I can’t get enough of these meatballs..the smaller type, from any cuisine anywhere in the world.  There are HUNDREDS of versions and every so often I create my own version based on what’s in the fridge.  POLPETTINE DI SALSICCE E MANZO CON SALVIA, VINO, E PARMIGIANO is just one of them.  How delicious does food sound in other languages?  I think very.  MINI MEATBALLS OF ITALIAN SAUSAGE AND GROUND BEEF WITH SAGE, RED WINE AND PARMIGIANO.  Sounds better in Italian don’t you think?  I’m not reinventing the wheel here, I ‘m creating using a specific traditional flavor combination.  Beef and Sausage are commonly used in meatball making.  Sage is so earthy and Parmigiano’s nutty complex flavor combined with a simmer in red wine, olive oil and garlic are simply amazing together.  Towards the end I added a spoonful of crushed tomato just to balance it all out but not turning it into a pan of meat balls in sugo di pomodoro. Let’s create this delicious pan in your kitchen now shall we?  ANDIAMO.

FOR 24 POLPETTINE:

1/2 LB. FRESH ITALIAN PORK SAUSAGE MEAT (NO FENNEL IS POSSIBLE)

1/2 LB. FRESH GROUND CHUCK BEEF (80% LEAN, 20 % FAT)

1/2 CUP PLAIN ITALIAN BREADCRUMBS SOAKED IN 3 TBS. HEAVY CREAM

1 LARGE OR JUMBO EGG BEATEN

2 FRESH SAGE LEAVES FINELY MINCED

2 CLOVES FRESH GARLIC FINELY MINCED

1/4 CUP FRESHLY GRATED PARMIGIANO REGGIANO

1/4 TSP. GROUND BLACK PEPPER

NO SALT ADDED BECAUSE THE COMBO OF THE SAUSAGE MEAT AND THE PARMIGIANO WILL ADD THE SALTINESS TO THE POLPETTINE

1/3 CUP RED WINE

1/3 CUP CHICKEN STOCK

PINCH OF SEA OR KOSHER SALT

EXTRA VIRGIN OLIVE OIL

1 TBS. CRUSHED ITALIAN TOMATOES

A FEW EXTRA SAGE LEAVES

1 PEELED FRESH GARLIC CLOVE

In a large stainless steel mixing bowl combine all the ingredients up to the Red Wine.  Mix well, but just until it’s a homogenized mixture. Roll into small walnut sized balls.  Place on a tray.  In a large wide frying pan heat 2 tbs. of the olive oil and place as many meatballs as you can WITHOUT them touching each other.  You may have to do this in 2 batches.  This recipe makes around 24 meatballs. Brown the meatballs on all sides.  Remove to a platter until you’ve finished frying them all.  Add one more TBS of Olive Oil and the Garlic clove.  Let this get fragrant and then add the wine and deglaze the pan.  Get all the bits off the bottom of the pan and then add 1/3 cup of Chicken stock.  Bring to a boil, then add the meatballs all in.  Let them simmer for 15 minutes on medium/low.  When you see most of the liquid is reduced, you’re almost done.  Stir in the tomato.  Pinch of salt.  Remove to a serving platter and add a nice amount of freshly grated Parmigiano-Reggiano and garnish with sage leaves. OR, do it all right out of the pan (as shown in the picture).  

Now you’re done.   Serve as is, with bread to sop up those juices.  Accompany with a side of sauteed greens like Broccoli Rabe or Escarole.  Maybe some roasted potatoes or a seasoned Rice. 

DILL MUSTARD CREAMED ONIONS, FOR THANKSGIVING OR ANY DAY

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Welcome to the end of the year holidays in the USA.  First up is Thanksgiving, the 3d Thursday of November.  Personally, it’s my favorite holiday.  It’s about being thankful for just about anything.  I like that premise.  I’m thankful for you all reading and following my blog and my social media pages.  Thank you all. Creamed onions, you like them?  There’s 2 camps out there I think.  There’s Camp “THEY TASTE LIKE WALLPAPER PASTE” and there’s Camp “WE HAVE THEM EVERY YEAR AND LOVE THE TRADITION”.  Ok, there’s no scientific proof of any of that…lol. It’s just my own personal casestudy.  I’m a newcomer to CREAMED ONIONS as part of the Thanksgiving Day Dinner. Prior to Thanksgiving 1975 I had never seen or heard of them.  I know, 1975, Ancient history.  Let me continue. My wife’s family made them.  They were totally foreign to me.  And she only lived 15 minutes away from me!! I loved creamed anything but each year I thought, this dish is pretty tasteless.  It could use A FOOD OBSESSION MAKEOVER. Using the traditional base of this dish one can add some enhancements which now turn it into a flavorful side with some personality.  Mustard and Dill are very complimentary especially with the sweet onions and the cream sauce.  After some experimenting with different combos (one included bacon or smoked ham but was too overpowering) I came up with this one.  I hope it becomes a treasured part of your Holiday cooking.  Works well with Roast Turkey, Game, Chicken, Beef, Pork, Lamb, even Seafood.  Let’s cook.  This will make enough for 8 sides. 

MUSTARD AND DILL CREAMED PEARL ONIONS

8 CUPS WATER

2 10 OUNCE BAGS OF PEARL ONIONS(FROM THE PRODUCE SECTION)

3 TABLESPOONS OF ALL PURPOSE FLOUR

4 TABLESPOONS OF KOSHER SALT

PINCH OF ALLSPICE

2 TABLESPOONS OF UNSALTED BUTTER

2 CUPS MILK, USE WHOLE MILK

1 TABLESPOON OF DIJON MUSTARD

DASH OF WORCHESTERSHIRE SAUCE

1/2 TSP OF DRY ENGLISH MUSTARD

2 SPRIGS OF CHOPPED FRESH DILL

FRESH GROUND BLACK PEPPER

In a large heavy saucepan bring the water to a boil and add 1 1/2 tbs of the salt.  Add the onions.  In 12-15 minutes they will be tender.  DRAIN.  When they are cool enough to touch trim off the root ends and pop the onions out of their skins.  A sharp pairing knife works best for this.  Lay them out on a tray to dry.   

In that same heavy saucepan melt the butter over low heat.  Add the flour and dry mustard, and allspice.  Whisk until it starts to sizzle and let it cook for 2 minutes.  Add the Worchestershire and whisk. Now the remaining flour, Dijon, and then slowly whisk in the milk.  Bring the heat down to low and let this cook for 10 minutes, stirring frequently. Keep the heat on low and add the onions.  Cook slowly for another 10 minutes.  Give a few frequent stirs.  Onions should be tender and the sauce should be thick and reduced. NOW add the dill and taste for seasoning adding any salt as necessary and give a good grinding of black pepper.  Let this sit for a few hours before gently reheating and serving.  Or make it ahead of time and gently reheat after you’ve let it come to room temperature.