Category Archives: Appetizers

SICILIAN CAULIFLOWER AND POTATO CROQUETTES, CAZZILLI DI VRUOCCULI E PATATE

12301481_523460571155581_6765352164488669537_n Italians love fried little bits…fritti…and the fritti come in many forms.  Depending on the region you will often find little street stands or stores that specialize only in Fried Foods. Stop.  I see your eyes rolling.  Life’s too short not to enjoy a fried treat now and then.  The list of Italian fried bits is very long AND delicious but let me introduce you to this one from Sicily.  The CAZZILLO.  Plural, CAZZILLI.  Now pardon my comments here but Sicilians love the bawdy and love things that make you laugh in embarassment.  Cazzo is Italian for the male organ…Cazzilli is Sicilian for, well, a little one LOL.  Are you embarassed and shocked?  The Sicilians have done it again.  Have some fun, life’s too short not to laugh a little.  This dish combines the Sicilians love of a good joke with a few of their favorite foods, potatoes and cauliflower.  VRUOCCULI is actually a type of cauliflower, a little greener than our pure white American Cauliflowers.  This CAZZILLI recipe is a version of the typical Sicilian potato croquette combined with mashed cauliflower.  Sicilians make their potato croquettes either simply rolled in flour and fried OR breaded and fried.  Generally when I’m making a Napoletana style Potato Croquette (Panzarotti) I will bread them. But when making Sicilian ones I don’t bread them.  These Cazzilli have a hefty helping of grated Caciocavallo cheese in them.  Now Caciocavallo is not available everywhere so instead you can use the more accessible Provolone or Pecorino.  See, I”m not going to give you a recipe that you can’t reproduce in your kitchen.  Truth be told most cooks in their homes will use what’s on hand to make a dish so it’s fine to use any one of the three.  Caciocavallo is most Sicilian.  If you have a good cheese store by you see if they carry CACIOCAVALLO RAGUSANO, from Ragusa, Sicily. It’s amazing.   Now here’s a few tips.  Start with leftover or day old Mashed Potatoes.  Many recipes tell you to make it all the same day.  No.  There’s a magic that happens when a cooked starch sits overnight.  Trust me.  ItalianAmerican Moms and Grandmothers would make their versions of Potato croquettes usually with leftover mashed potatoes from the day before’s dinner. Same for RiceBalls (Arancini).  The end result is just better, and they don’t fall apart.  You’ll need 3 cups of mashed potatoes of this recipe.  Steam the cauliflower the day before as well.  One head of cauliflower for 3 cups of mashed potatoes.  When the cauliflower is still warm, mash it well.  set it in a strainer and let it drain overnight.  OR if you have leftover cauliflower, simply mash it.  So those are the starting points for these CAZZILLI.  Let’s get cooking now!!

TIME: 24 hours                   SERVES: 6 (up to 3 per person)

3 cups chilled day-old Mashed Potatoes

1 mashed steamed Cauliflower head

2 beaten eggs

1 1/4 cup grated CACIOCAVALLO or PECORINO or PROVOLONE cheese

2 tbs. All purpose flour

1 tbs. minced flat leaf Italian parsley

salt, fresh ground black pepper

Olive oil for frying

Lemon slices for serving

Simply blend ALL the ingredients and season with salt and lots of black pepper until you can form a small oval shaped croquette, about 2 inches long.  Roll each one in flour, and then chill for 1/2 hour.  In a large heavy high sided pan (pull out the cast iron skillet for this!) Bring 2 inches of  oil to 360 degrees F and start frying the Cazzilli.  DON’T CROWD THE PAN!!! 5-6 at a time works well.   Fry till golden on all sides, takes about 3 minutes per side.  Drain on paper towels.  When done frying transfer to a nice serving platter and garnish with lemon slices.  They are wonderful hot or at room temperature.  Enjoy your CAZZILLI!!! HAPPY COOKING.

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FRIED STUFFED MEATBALLS, ITALIAN AMERICAN STYLE, MY SISTER’S IDEA

0000HOW GOOD DOES THAT LOOK?  Of course you  are agreeing with me.  ItalianAmerican style Stuffed FRIED Meatballs, but here’s the thing, these are not simmered in sauce after frying.  These are filled, breaded, then fried.  Served on their own or on a bed of Sugo di Pomodoro (ok, I’m getting European here, that means Tomato Sauce).  At Easter dinner hosted by my sister Joann and her family she made a version of these for the antipasto. Delicious.   I took that idea and put some A FOOD OBSESSION touches into the mix and made them a week later.  Big hit.  And….they are great for entertaining.  Party apps or Antipasto for a dinner.  You can even use them as an Entree’.  So my version of my sister’s POLPETTE FRITTE RIPIENE contain ground beef, ground pork, Red Wine, Garlic, Soaked breadcrumbs, parsley, eggs, lots of grated Pecorino Romano, black pepper, a cube of either Scamorza (my preference) or mozzarella in the center.  Let’s stop here, if you follow me on Social media you know I love to use Scamorza cheese.  For those who are unfamiliar with it Scamorza is a Southern Italian cheese which starts its life out the same as mozzarella. Mozzarella is eaten fresh.  Scamorza is aged for a minimum of around 2 weeks and it becomes sort of the consistency of a Gouda cheese.  Yet it’s mild like mozzarella.  It’s actually the cheese that Southern Italians use in many “al forno” or baked dishes the way Italian Americans use Mozzarella.  It’s low in moisture and melts beautifully.  It’s perfect for these meatballs but mozzarella works too.  Scamorza looks like a small bag and it’s slightly yellow/gold in color.  Lasts a while in the fridge.  So thanks to a great meal and idea from my sister here’s my version of Fried Stuffed Meatballs.

FOR 24 MEATBALLS                                 TIME: 1 3/4 HOURS

1 LB. GROUND CHUCK

1/4 LB. GROUND PORK

2 BEATEN EGGS

1 1/2 CUPS STALE BREAD CUBES, OR 1/2 CUP PLAIN ITALIAN BREADCRUMBS, SOAKED IN MILK OR WATER, THEN SQUEEZE THE LIQUID OUT IF USING THE BREAD, OR JUST ADD ENOUGH MILK, CREAM, OR WATER TO HYDRATE THE CRUMBS AND LET THEM REST FOR 8 MINUTES.

1 1/2 CUPS GRATED PECORINO ROMANO CHEESE

2 TBS MINCED FLAT LEAF ITALIAN PARSLEY

2 FINELY MINCED CLOVES OF GARLIC

2 TBS. ITALIAN RED WINE

1/2 TSP. KOSHER SALT

1/2 TSP. GROUND BLACK PEPPER

24 SMALL CUBES OF SCAMORZA CHEESE,  LOW MOISTURE MOZZARELLA, OR DAY OLD FRESH MOZZARELLA. (TIP…USING FRESH MOZZARELLA THE SAME DAY IT’S MADE WILL RELEASE TOO MUCH LIQUID, USE IT ONE DAY LATER)

1 CUP SIFTED FLOUR

1 CUP PLAIN ITALIAN BREADCRUMBS MIXED WITH 1 CUP PECORINO ROMANO AND 1 TBS. FINELY MINCED ITALIAN FLAT LEAF PARSLEY, SALT AND PEPPER TO TASTE

3 BEATEN EGGS WITH 1 TBS MILK

OLIVE OIL FOR FRYING (YES YOU CAN FRY WITH OLIVE OIL)

MARINARA SAUCE, OPTIONAL

 

Finely mince the garlic and parsley.  In a large bowl, add the beaten eggs, the soaked bread/breadcrumbs, the wine, the grated cheese. Blend well.  Now add the meats and blend well.  Let this sit for 10 minutes.  Now make 24 -26 meatballs slightly bigger than a golf ball.  Insert a cube of the cheese into each one carefully making sure that you cover it well with the meat.  Roll the meatballs in the flour, then the egg/milk mixture, draining of the excess.  Then coat with the breadcrumb/grated cheese mixture. Place all the completed balls on a tray and chill for 10 minutes.  Using a heavy frying pan heat up 1/4 inch of Olive oil.  When the oil is hot, add the meatballs in batches keeping the heat on medium.  You want these to cook full so don’t have the oil so hot that the crumbs will burn and the insides stay raw.  Gently roll the balls until all sides are toasty golden.  Drain on paper towels. Should take 10 minutes.  Don’t over crowd…the oil temp drops and you will have steamed soggy meatballs.  They can be made ahead of time too and then gently reheated in a moderate oven for 10 minutes.  As a serving suggestion, you can plate them or serve them with Warm Marinara sauce.  Personally I love them as they are but I know many of you enjoy the sauce idea so serve them however you want.  HAPPY COOKING!!!

 

SAUSAGE AND PEPPERS MEATBALLS, PARTY TIME FAVORITES

IMG_4685More meatballs…can one ever have too many meatball recipes?  Imagine a world where instead of eating the same meatballs at every cocktail party, you know….the frozen bag of balls added to a slow cooker with Ketchup and Grape Jelly….those ones or added to brown gravy..those ones too? Imagine if there were different meatballs..all the time. A world of so many meatball recipes and styles you could eat a different one every day of the year.  That’s my goal.  To give the home cook ideas to move out of the same old same old.  Ok, sounding harsh here maybe but not my intent.  Variety.  Mix it up.  Like getting new clothes or a hair cut.  Bringing a fresh idea to a food type that everyone loves especially at parties.  I created this meatball recipe for a party where they wanted sausage and peppers but didn’t want big  links, or the rolls, or slices, or the mess associated with eating Sausage and Peppers at a party.  An appetizer party where everything is small, compact and can be juggled with a drink in one hand and a small plate in the other. Thinking outside of the old box.  I thought…put all the components of the Sausage and Peppers and Onions dish into a meatball.  There.  Done.  Easy.  The chopping of the peppers and onion and the rolling of the balls might be the most work involved.  Not sloppy.  Compact.  East to handle AND DELICIOUS. Get the flavor of a serving of Sausage and Pepper in a small meatball.  Are you excited? I’m excited.  Let’s go into the kitchen together and get this party started!!

1 1/2 lbs. SWEET ITALIAN SAUSAGE MEAT (PREFERABLY WITH FENNEL) OUT OF ITS CASINGS

1 LARGE EGG. BEATEN

1/4 CUP PLAIN ITALIAN BREADCRUMBS

3 FINE DICED CUBANELLE (ITALIAN FRYING PEPPERS)

2 FINE DICED MEDIUM SIZE ONIONS

2 FINELY MINCED CLOVES OF GARLIC

2 TBS MINCED ITALIAN FLAT LEAF PARSLEY

2 TBS HEAVY CREAM

1/8 CUP GRATED PECORINO OR PARMIGIANO CHEESE

PINCH OF BLACK PEPPER

2 TBS  RED  ITALIAN WINE

OLIVE OIL

Add olive oil , about 2 tbs to a wide skillet and when the oil is heated add the onions and peppers.  You will need some patience here, this is not a quick saute’.  Instead your really “sweating” the peppers and onions to slowly soften them.  Season with just a small bit of salt.  Shake them a few times to prevent them from getting crisp or brown on one side.  When they are soft, about 10 minutes into it, add the garlic and let this cook for about 3 minutes.  Now add the wine. and let this cook until the wine is just about evaporated.  Move off the heat and let this mixture cool.  Pour the heavy cream over the breadcrumbs and let them hydrate.  Takes about 5 minutes.  Now add that to all the other ingredients (including the peppers and onions)  and gently blend well. Let this mixture sit for 20minutes covered in the fridge.  Now form into small balls and fry them on all sides for at least 10 minutes.  Break one open to make sure it’s cooked thru.  Makes about 25-30. Serve on toothpics, or pics on the side.  You can also use a longer pick and do a meatball and a small ball of mozzarella for a party platter.  Or you can freeze or refrigerate for use later.  They reheat wonderfully on a lightly oiled sheet pan.  Sausage and Peppers without the mess…serve a few in an Italian Roll..delicious!!  See folks, so many ways to cook a dish….be creative, have fun, Happy Cooking!!

 

 

STUFFED MUSSELS….COZZE GRATINATE…

flakytart 001MUSSELS!!!!  Inexpensive and Delicious Mussels are a way of life here on the Eastern Seaboard.  I live in an area where they are literally scattered all over the beaches so we grew up eating them, pulling them off of the seaside rocks and pilings, or buying them in all the seafood markets and supermarkets.  Fresh live Mussels are very available.  Oh yes, there’s also the frozen ones sold but there’s nothing like eating one that was live only moments before you are eating it.  They are salty…they taste like the ocean….and they come in different sizes.  My preference?  Thanks for asking.  SMALL. Tiny is tastier.  The meat is sweet and in two bites you’re done.  For this recipe look for the Black Mussels in the net, usually on a pile of ice.  They are live.  They are probably from Prince Edward Island or somewhere else in the North Atlantic.  Today’s mussels are cultivated in the wild or wild caught.  Wild Caught need some additional cleaning, the cultivated not so much. There are also larger black ones or the New Zealand Green ones (like at the Chinese buffet restaurants).  I can’t.  Too big.  That’s alot of mussel you’re trying to chew, no thanks. BUT, i’m putting that out there because YOU may want to make this recipe with the large mussel.  Hmmm., to each their own, but i’ve never stuffed the larger ones so I’m not sure of the cooking time on them.   COZZE GRATINATE is Italian  for Mussels stuffed with Breadcrumbs and baked or cooked under a broiler.  Like baked Clams Oreganata, same dealio.  A few years ago in my home kitchen i was tooling around with my usual Mussels Oreganata and decided I want to stuff these mussels differently than I stuff my clams. That’s how it happens.  You find a new recipe..or you use your food knowledge to come up with something new.  Now I didn’t invent the Stuffed mussel but this is my own version of the stuffing.  It’s quite orange in color.  I add San Marzano tomatoes that get pureed then added to the stuffing mix.  You’ll love it.  Let’s make Stuffed Mussels!!

SERVES : 4-6           TIME: about 1 hour

1 1/2 CUPS COARSE ITALIAN BREADCRUMBS

2 FINELY MINCED GARLIC CLOVES

2 TBS FINELY MINCED ITALIAN FLAT LEAF PARSLEY

3 TBS PECORINO ROMANO

1/2 TSP. PEPERONCINO

PINCH OF SALT

PINCH OF OREGANO

3 TBS PUREED SAN MARZANO TOMATOES or ITALIAN PLUM TOMATOES

2 TBS EXTRA VIRGIN OLIVE OIL

 

For the Breadcrumbs…Saute’ the garlic in 1 tbs of Extra Virgin Olive Oil. Add the Breadcrumbs and toast this for about 2 minutes, then Add the tomato, cook for 2 minutes longer and place in a bowl.  Add all the rest of the ingredients and mix well.  Reserve for stuffing the mussels.

 

2 lbS. CLEANED ATLANTIC BLUE MUSSELS, LIKE PEI MUSSELS, SCRUBBED AND DEBEARDED

2 TBS. WHITE WINE

2 TBS OLIVE OIL

1 GARLIC CLOVE, SLiGHTLY BRUISED

Pre heat oven to 475 degrees. Place mussels in a wide pan.  Add the olive oil and white wine, and the garlic clove.  When the steam starts to come up from the pan gently add the cleaned mussels and cover the pan, shaking it  gently every few minutes.  Check to see if the mussels are starting to open.. When they are just starting to open up remove them from the pan and take off the empty side from the shell.  Arrange the mussels in a baking pan.   Drizzle the juice from the mussels in the pan over the mussels on a 1/2 shell. Then top each mussel with the Breadcrumb and tomato mixture.  Place into the oven and bake for 10 minutes or until they look toasty on top.  Remove from the oven and let sit for 5 minutes before serving.  They are just fantastic!!!!

 

STUFFED PEPPERS WITH SWEET SAUSAGE STUFFING, PEPERONI IMBOTTITI CON SALSICCE

00000 Let me introduce you to one of my many styles of making STUFFED PEPPERS.  This version uses Italian Frying Peppers also known as CUBANELLES.  They are a sweet variety that when cooked are even more flavorful I think than a cooked Bell Pepper.  When possible these are the pepper I use for my Sausage and Peppers and Onions because of their intense taste.  The stuffing is a mix of Sweet Italian Fennel Sausage, toasted and olive “oiled” breadcrumbs, Parsley, diced Cured Black olives, capers, garlic, and Provolone plus a bit of tomato paste to add some dramatic color.  One point I try to make when people speak to me about their cooking is to be creative and open minded.  There is no one “stuffed pepper” recipe.  All these stuffed vegetable dishes most likely were created by a thrifty or impoverished home cook who needed to stretch what they had in front of them to feed a family. When cooking regionally you can come up with dishes that evoke an area by using ingredients that are common to that region’s cuisine. I’m dipping into my favorite region of Italy with these “PEPERONI IMBOTTITI” (stuffed peppers) and that region is Napoli, the city of Naples and its surrounding towns.  Sweet Fennel Sausage, peppers, capers, breadcrumbs, tomato, cured black olives, Provola…even stuffed vegetables…they all are part of the Napoletana kitchen.  My Mom made a few versions of Stuffed Peppers, some I still make, some I’ve created from my years of cooking, traveling and researching food.  I’ve never met a stuffed pepper I didn’t like so let me introduce you to this one….PEPERONI IMBOTTITI CON SALSICCE, Peppers Stuffed with Sausage.

MAKES 8                                               TIME: 1 hour 15 minutes

10 CUBANELLE PEPPERS, TOPS OFF, GENTLY REMOVE RIBS AND SEED FROM INSIDE

4 SWEET ITALIAN SAUSAGE LINKS (WITH FENNEL) OUT OF THEIR CASINGS

2 SLICED CLOVES OF GARLIC

1 1/4 CUPS OF TOASTED ITALIAN BREADCRUMBS

1/2 CUP GRATED PROVOLONE

2 TBS CHOPPED ITALIAN PARSLEY

1/2 TSP OREGANO

2 TBS TOMATO PASTE

2 TBS WHITE WINE, plus 2 TBS FOR COOKING

5 BLACK OIL CURED OLIVES, PITTED AND FINELY CHOPPED

1 TSP CAPERS

1 TBS EXTRA VIRGIN OLIVE OIL, plus 2 TBS for cooking

SALT, PEPERONCINO to taste

 

In a large skillet, heat 1 tbs of the Olive Oil till it’s medium hot, then add the loose sausage meat.  With a wooden spoon break up the sausage as it’s cooking and move it around the pan from time to time.  When the sausage is nicely browned, add the garlic and cook for 5 minutes.  Now add 2 tbs of White Wine.  Let this simmer for 5 minutes.  In the meantime add 1 tbs of the Extra Virgin Olive Oil to the breadcrumbs and mix it well. then add the Provolone to this mix.  Let the sausage cool down for 10 minutes, then in a large bowl mix all the ingredients except the peppers together. Taste for seasoning.  Now gently stuff them into the peppers.  Don’t overstuff, they tear easily.  Preheat your oven to 375 degrees.  Add some olive oil and wine to a baking dish.  Lay the peppers into the dish/pan and cover with foil.  Bake for 1/2 hour.  Remove from oven and open the foil (away from your face!!) and gently turn the peppers over. Close the foil and bake for 15 minutes longer.  Then remove the foil and bake for 10 minutes.  Done.  They should be tender and loaded with flavor.  Garnish the peppers with chopped parsley.  Serve with Italian bread to sop up those pan juices and enjoy the peppers.  The peppers are amazing the next day. They also taste their best at room temperature.  Perfect for an antipasto table.

A taste of my home cooking in your home kitchen.  A little bit of Napoli as well.  Happy Cooking!!

 

FRIED BROCCOLI, BROCCOLI FRITTI

broccolifritti004 There’s a certain aroma and taste to our comfort foods that makes us feel safe.  Loved.  Part of something. Makes us feel OK.  We all have our own comfort foods that give us these needs and they help us when we are happy or sad.  Food has that astonishing quality for us.  When I think of comfort foods i think of many but the foods of my youth are the ones that work best.  ItalianAmericanism means you will have a fair share of things fried in breadcrumbs regardless of what part of Italy your family originally came from.  I’m postitive that my DNA craves fried or toasted breadcrumbs on a regular basis.  Certainly we can’t eat fried foods all the time but as a party food, a starter, a side the dish we will discuss in this post is one of the best in show.  BROCCOLI.  Specifically Breaded Fried Broccoli ItalianAmerican style.  Plenty of ways to fry up delicious cooked broccoli.  The way it was most served up was dipped in flour, then into eggs beaten with Locatelli Pecorino Romano, then into Italian Seasoned  breadcrumbs (Mom used the 4C Brand, and once in a while Colonna or Progresso.  Store sales dictated the purchases.) and then fried till golden on all sides.  Simple.  But they are a 5 star dish with all that flavor and you finish them with a squeeze of Lemon and maybe a sprinkle of peperoncino and more Pecorino.  Can you use Parmigiano-Reggiano? of course.  It’s just a more subtle taste.  I only think they can substitute for each other because they are both Italian Grating cheeses.  I don’t think they  taste even closely similar and I use them in different applications. But that’s just me and my foodcentric OCD at work.  When Mom made this it generally was a “next day” dish using Leftover broccoli.  I’d advise that as well.  Steam the Broccoli on Monday.  Make the Fritti on Tuesday.  Or let them fully cool after steaming and then use but they seem to turn out just right when the broccoli is leftover.

For Broccoli Fritti for 4

  • about 2 lbs of cooked, steamed, cooled or leftover Broccoli Florets
  • 3 eggs beated with 1/2 cup Grated Pecorino Romano
  •  Salt
  •  Black pepper
  • 1 cup  seasoned and sifted all-purpose flour
  • 3 cups Italian Seasoned Breadcrumbs to which you add 1/4 cup of grated pecorino
  •  Olive Oil or Corn Oil for frying
  • 2 lemons, quartered, for serving   
  •   broccolifritti 001          Let’s start cooking the broccoli!!!  Simply dust/dredge the cooked broccoli in the flour, dip into the beated eggs, then coat completely with the breadcrumb mixture.  When this is done place in the fridge for 1/2 hr- 45 minutes.  Get a large cast iron or heavy frying pan, filled 1/4 inch with the oil. When a small cube of bread sizzles and browns in it, your oil is ready.  Remove the Broccoli from the fridge.  and without crowding add the broccoli to the pan (GENTLY GENTLY ) or as they say in Italian.. Piano Piano!! and since the broccoli is already cooked, once one side is nicely browned, turn and do the same.  Don’t overcook….burnt breadcrumbs will ruin and dish and foul the oil.  Remove to paper towels on trays to drain.  Add more oil if necessary and remember to always LET IT COME BACK TO FRYING TEMPERATURE before you add the next batch… Cook these in batches.  When complete sprinkle the broccoli fritti with a little salt, pecorino and lemon juice and wedges.     Great for parties too because you can cook them ahead of time and either serve at room temperature or gently reheating in the oven.  Thanks for letting me into your kitchens as it’s my honor to share my recipes with you.  HAPPY COOKING!!!           

SAN MARZANO COCKTAIL MEATBALLS…

007Time to discuss one of my favorite food subjects…the MEATBALL.  Let’s start out with this tidbit, there’s no such thing as the “ITALIAN MEATBALL”. Why you ask?  Because I said so.  And here’s why…there are meatballs of all shapes and sizes and ingredients made all over Italy.  Most likely you’re assuming the meatball in the big pot of sauce is the “Italian Meatball”.  Well that’s certainly one of many. Meatballs as a cocktail party or party food are fantastic since they are small.  They work well at a party and are generally a one bite affair.  For parties one of the meatball recipes I’ve developed is the SAN MARZANO COCKTAIL MEATBALL.  What is that all about? Scenario, you’re at a party…you’re dressed up..nice suit, shirt, dress, whatever.  You pick up the meatball out of the pan or platter and it’s dripping with sauce.  YIKES! Big sauce stain on your tie…or your chest and the shirt.  Down your blouse or onto the front of your dress or skirt.  Now you’ve done it!!  But you really want that delicious sauce flavor with the meatballs right?  Let’s mix this up a bit…for a cocktail party…or any party..add the sauce TO the meatball mix, then make the meatballs and simply serve on a tray, platter or bowl with toothpicks.  This recipe is made in two parts. first the sauce, then the meatballs.  To start:

THE SAUCE (which becomes one of the ingredients in the meatballs)

1 28oz Can SAN MARZANO DOP Tomatoes, or any good variety of Imported Italian Plums or Domestic Plum Tomatoes

2 TBS OLIVE OIL

1 SMALL FINE DICED ONION

SEA SALT

PEPERONCINO

3 FRESH BASIL LEAVES

In a sauce pan heat the olive oil and then add the onion, season with salt and peperoncino.  Let this cook until the onions are translucent and soft.  TIP: if you get impatient the onions will never really soften in the tomato sauce and you’ll have crunchy onions in the mix.  Be patient.  Take your time.  No rush.  Once your onions are soft add the tomatoes which you will crush with your hands first in a bowl, then add them to the pot.  Add one basil leaf and bring this to a boil, stir, then to a simmer and let this reduce for 1 hour, stirring frequently, until it’s reduced by about 1/2.  Add the remaining 2 basil leaves, taste for seasoning and let it sit off the flame to cool completely.  Should take about 2 hours.

MEATBALLS  (makes about 30 ish)

3/4 lb GROUND CHUCK

1/4 lb GROUND VEAL

1/4 lb LOOSE SWEET ITALIAN SAUSAGE MEAT

1 JUMBO EGG, beaten

handful of chopped Italian Flat Leaf Parsley

1/4 tsp ground black pepper

1/8 tsp kosher salt

1/2 cup dry italian breadcrumbs

1/4 cup of the Sauce you made (that recipe above ^^^^)

3/4 cup freshly grated PECORINO ROMANO

2 FINELY (stressing the FINELY) MINCED GARLIC CLOVES

2 TBS OLIVE OIL

1/2 CUP ITALIAN WHITE WINE

In a large bowl, mix the breadcrumbs, eggs, cheese, parsley, S & P, Sauce, Garlic together.  Let this sit for 20 minutes. Why? we want the sauce to hydrate those breadcrumbs.  Your Panada (write it down, it’s the Italian word for a breadcrumb/bread mix moistened with eggs, herbs, oil,liquids like milk or water, etc. which forms the binding for the meatballs.  See, we are learning…I love teaching and sharing my food with you!!)  Since there’s a significant amount of liquid in the sauce (which is why we reduced it) you want those breadcrumbs to suck up all that moisture which in turn doesn’t steal moisture from the meats and balances the end product…dry crumbs on their own suck moisture from the meat and other sources.

Blend all the meats together.  Then add to the Panada after it’s sat for a while.  If it’s still too loose, add more breadcrumbs, but only a little at a time. Mix gently with lightly moistened hands (lightly, or you’re adding more water to the balls).  When fully mixed let the mixture sit for 15 minutes.  NOW start rolling walnut sized meatballs and line them on a parchment or waxed paper lined tray.  Chill for 10 minutes.  In a heavy skillet add 2 tbs. olive oil and heat.  Fry the meatballs for at least 5 minutes on each side without overcrowding.  Fry in batches.. Add more Olive oil as needed letting the oil get hot before adding more balls in the pan.  (why? the balls will soak in the oil..frying actually prevents that from happening).  When finished frying all the meatballs, deglaze the pan with the White Wine and gently add the meatballs back and simmer until the wine has evaporated.  Done.  Now serve with toothpicks to hungry guests OR let them cool…wrap them in pans and you can reheat them on trays in the oven for serving at your event/ party/dinner.  Meatballs and sauce all together  No drip. No stains.  No mess.    It was great cooking with you…hope to come into your kitchens again real soon!!!