Image by fionaandneil via FlickrWho doesn't know how to make spaghetti and meatballs? I'm always up for yet another new twist on this comfort food favorite. Besides, spaghetti sauce and the meatballs are something you can make ahead if you only have snippets of time to do the meal.
As chef reminds us, when we go to form the meatballs make sure you have both a wet ice cream scoop and wet hands as it makes for easier handling.
Take a look at the salad in the video as it's just beautiful, chock full of all those foods good for you, ending a long winter and starting Spring. Apples, shallots and radishes are all good support for your sinuses, lungs and colon health to banish colds and flu. Carrot and fennel pack those extra minerals we need to restore us after a dreary winter.
These are simple recipes that would be wonderful any time of the year or for that special weekend just for the two of you!
Apple, radish and arugula salad with pecorino and balsamico
From: Chef Shea Gallante, executive chef and co-owner of Ciano in New York City
Ingredients:
1 Macoun apple
3 radishes
4 oz rocket arugula
1 small fennel bulb
8 cherry tomatoes
1 fresh basil sprig
1 small shallot
1 small or medium carrot
1 oz hazelnuts
1.5 oz balsamic vinegar
2.5 oz extra-virgin olive oil
.25 oz sherry vinegar
Sea salt to taste
Fresh-cracked black pepper
Pecorino or like cheese
Preparation:
Cut the apple into batons and reserve in water with 1 lemon squeezed in it until ready to use. Thinly slice the radishes, carrots and fennel. Cut the tomatoes in half. Pick the leaves of basil and chiffonade.
In a 350-degree oven, toast the hazelnuts until just before golden brown, about 5 minutes. Allow to cool, then roughly crumble.
Wash and thoroughly dry the arugula.
Combine the balsamic, sherry and extra-virgin olive oil and whisk together. Toss the tomatoes, fennel and carrots with the dressing. Strain off the excess dressing and in another large mixing bowl combine the arugula, basil, radishes and apple (completely dried off from the water). Toss gently. Season with salt, pepper and just enough of the dressing to coat the salad. Add the vegetables and nuts and plate. Shave the cheese over the top.
Spaghetti and meatballs
From: Chef Shea Gallante, executive chef and co-owner of Ciano in New York City
Ingredients:
1/2 pound dried spaghetti of choice
1/2 cup torn basil
1/2 cup extra-virgin olive oil
3/4 cup grated Parmesan cheese
For the tomato sauce:
1 medium red onion, diced
1 fennel head (split in half)
1 oz garlic, finely chopped
3 cans whole plum tomatoes (8 oz each)
1 oz sugar
2 basil sprigs
4 oz olive oil
Salt to taste
Pepper to taste
For the meatballs:
1 pound ground veal
4 oz ground pork
4 oz ground beef (80% or less lean)
2 oz Italian bread
2 oz ricotta cheese
1/4 cup parsley (chopped)
1/2 cup Parmesan cheese (grated)
2 oz garlic (chopped)
1 cup onion, small dice
2 eggs
Salt to taste
Pepper to taste
Oil for frying (your choice)
Preparation:
For the sauce:
Place the plum tomatoes in a food processor and blend until they are a rough-chop consistency. In a medium sauce pan, sweat the onion in olive oil for about 15 minutes until the moisture is cooked out completely. Add the sugar, tomato, basil sprigs and fennel, salt and pepper to taste, and simmer on a very low heat for about an hour. Then remove the basil sprigs and fennel and set aside the sauce to cool.
Method for the meatballs:
Cut the bread into bite-size pieces and mix with the eggs and ricotta cheese. Let stand for 30 minutes to moisten the bread. In a medium sauté pan, add 1 oz. of the cooking oil and gently cook the onions and garlic, adding no color and cooking until tender, approximately 5 to 7 minutes. Cool and add to the bread mixture.
In a large mixing bowl, mix the ground meat and add the parsley and grated Parmesan. Add the ricotta and bread mixture and mix until entirely incorporated. Season with salt and pepper. Season lightly to begin with, and cook a little test piece to check the seasoning. Roll the meatballs into 2-oz. balls.
In a large pot or high-sided frying pan, fill with 2 inches of canola or other frying oil of preference. Heat the oil to 350 degrees and fry the meatballs so that the outside is golden brown, approximately 45 seconds, making sure the meatballs do not cook all the way through. Pat the excess oil from them and transfer to an ovenproof baking dish.
Preheat the oven to 275 degrees F. and bake the meatballs until they are cooked all the way through, approximately 35 to 40 minutes. Reserve.
To complete the dish:
Place the meatballs in just enough sauce to cover and warm the meatballs through gently in the sauce, approximately 5 minutes.
Meanwhile, in a large pot, season water with salt and bring to a boil. Boil the spaghetti until al dente. Strain immediately and return to the pot with enough tomato sauce to half cover. Continue to cook over a very low heat until just beyond al dente. Finish with extra-virgin olive oil, torn basil, and cheese. Serve immediately.
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