Adapted from Lidia and Recipe Tin Eats Yield: 6 servings, plus about 3 quarts extra (total of about 4 dozen meatballs and 3 quarts sauce)
1 medium carrot, coarsely chopped
2 stalks celery, coarsely chopped
1 large red onion, coarsely chopped
1 lb ground beef
1 lb ground pork
2 large eggs, beaten
2 teaspoon dried oregano (omitted)
1/2 cup fresh parsley, chopped (basil sub!)
2 cups bread crumbs
1 tablespoon kosher salt
1/2 tsp black pepper
4 garlic cloves, minced
1/2 cup Parmigiano-Reggiano (or parmesan), freshly grated
2.5 tbsp olive oil
1/2 medium onion, chopped (about 1 cup)
2 garlic cloves, minced
1 teaspoons kosher salt, plus more as needed
1 fresh bay leaves, or 2 small dried bay leaves
3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
1/2 teaspoon peperoncino flakes
24 oz / 700 g tomato passata, preferably San Marzano
1 cup grated Grana Padano or Parmigiano-Reggiano, optional to serve
Grate the onion using a standard box grater in a large bowl until you have about 1/2 cup of grated onion and juices.
Add bread, mix to combine so the onion juice soaks the bread and disintegrates. Set aside while you prep the other ingredients (5 min or so).
Add all the remaining Meatball ingredients. Use hands to mix well.
Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture. (Note 5)
Heat 1 1/2 tbsp olive oil in a large non stick fry pan over medium high heat. Add the meatballs and brown all over – about 3 – 4 minutes.
When they are browned but NOT cooked through, carefully transfer them onto a plate.
Heat 1 tbsp of olive oil into the fry pan.
Add the onion and garlic and sauté for 2 to 3 minutes until translucent. Add the remaining Sauce ingredients. Bring to a simmer, then turn down to medium low so it bubbles gently rather than splattering everywhere. Let simmer for 2 hours.
Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.
Cook the meatballs for 8 – 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste.
While the meatballs are cooking, cook your pasta of choice.
Serve the meatballs on pasta, garnished with extra parmesan and parsley if using.
I wanted to cook Lidia’s recipe authentically, but it was so much quantity! And I’m not a fan of beef, much less veal, so… I incorporated another website (she has delicious chicken stew!) that fried the meatballs instead of baking them. These were wildly delicious and approved by all. We didn’t incorporate the carrot and celery (considering the 2 lbs. or meat vs. 3 lbs from Lidia), but we did use the red onion, eggs, and basil instead of parsley (Jesse’s family doesn’t like oregano for some reason). I would throw in a bay leaf into the sauce next time (we forgot). We used gluten-free bread crumbs, and crumbled Grana Padano into the meatball and on top to serve. Grana Padano was not incorporated into the sauce. Ground meat came from the Ossining Farmer’s Market, Sunset View Farm. I also made some garlic bread with EVOO and rubbed garlic to clean up the sauce after, demi baguette from Farmer’s Market too.
12 ounces shredded Emmentaler or Jarlsberg (something mild, basically — I liked adding Gruyère for extra flavor!)
parsley and/or chives, finely chopped
Cooke the spätzle if you haven’t already (16 min. in salted water according to the package)
Caramelize the onions. Don’t let them burn (this can take up to 30 min. to brown slowly).
Preheat the oven to 400 degrees F.
Caramelize the onions in a pan (I used a little olive oil and butter for this).
Butter a 9×13 (or a little smaller) casserole dish. Once the butter starts to melt, add some flour, stock cube, and Dijon mustard. Add a bit of milk if you have some, season with salt and pepper, and mix the paste well.
Layer 1/3 of the Spätzle in the bottom of the dish followed by 1/3 of the cheese and 1/3 of the caramelized onions. Repeat, sprinkling each layer with some salt, ending with cheese and onions on top.
Bake for 10 minutes or longer until the cheese is melted and the edges are just beginning to get a little crispy.
So many times I ate this in southern Germany. I lived in the state of Baden-Württemberg, so there was loads of Swabian influence. Schwäbisch! This was a lot of work — I see why Kraft Macaroni and Cheese exists as a product. I forgot to get the chives! Facepalm. 1 organic yellow onion $0.74, 0.42 lbs. Emmental $6.30, 0.26 lbs. Gruyere $5.72, and 6 oz. Jarlsberg $5.99 from Whole Foods.
Chili sauce ingredients: (I recommend halving this)
4 ripe tomates
2 small onions
4 cloves garlic
4 jalapeno chilies
1 tbsp. brown sugar
2 tbsp. tomate paste
1 tbsp. red wine vinegar
250 g. Greek yogurt
1 tbsp. tahini
1 squeeze of lemon juice
2 cloves. garlic
300 g. bulgur wheat
400 ml. hot chicken stock
1 knob of butter
80 g. broken rice vermicelli
100 g. can chickpeas
Finely grate the courgette, trim and finely chop the spring onions and green chilli, then chop the pistachios. Pick and finely chop all the fresh herbs.
Toast the cumin seeds in a dry pan until smelling fantastic. Meanwhile, lightly beat the egg.
Mix all the kofte ingredients together in a large bowl, keeping some pistachios back to garnish, then season well.
With wet hands, form 16 kofte, each the size and shape of a small egg. Leave in the fridge to firm up for at least 30 minutes, then thread onto metal skewers, two kofte on each.
Cook the kofte under a grill or over a flame charcoal grill, on high for 12 minutes, until juicy, golden brown and cooked through, turning regularly.
To make the chilli sauce, halve the tomatoes and onions (there’s no need to peel), and bash the unpeeled garlic cloves.
Place the red chillies, tomatoes, onions and garlic on a baking tray. Drizzle with oil and season, then roast for 25 minutes or until soft and slightly blackened.
Allow to cool slightly, then carefully remove and discard the stalks from the chillies, the cores from the tomatoes and the skins from the onions and garlic.
Add to a food processor, along with the sugar, tomato purée and vinegar. Blitz until smooth and add a lug of oil to make it glossy. Pulse again, then season.
For the tahini yoghurt, mix all the ingredients in a bowl and season with a pinch each of sea salt and black pepper.
To make the pilav, peel and finely chop the onion and garlic. Add a lug of oil to a non-stick pan over a medium-low heat, then sweat the onion and garlic for 10 minutes. Add the bulgur and stir to coat.
Pour in the stock, bring it to the boil, then turn down the heat to very low. Cover with a lid and steam the bulgur for 8 minutes.
Meanwhile, in a separate pan, melt the butter and cook the vermicelli until the butter turns golden brown.
After 8 minutes, add it to the bulgur along with the chickpeas – don’t stir at any point, just replace the cloth and lid and let it steam for another 8 minutes.
Turn off the heat and let it stand for 5 minutes – you should end up with a beautifully light and fluffy pilav.
OMG this utterly takes two hours. The flavors and textures combined together so amazingly, and we regret nothing once we FINALLY sat down, but if we had known it would take that long, in such a very humid NYC summer… At least you can eat all the leftovers cold, cold, cold. Optimism! The recipe makes way, way too much chile sauce — I would halve that recipe for sure. Everything else was in good proportions.
I used white sugar, and apple cider vinegar instead of the recommended ingredients. I didn’t buy parsley or broken rice vermicelli — although I do like rice vermicelli, but neither of us care for parsley over much. Next time! (Just kidding — or at least not in summer. Ever.) We tried “grilling” the kofte and “oven roasting” the vegetables in a cast iron pan, which took considerably more time than the original recipe called for, and made the kitchen (and my apartment) hot, hot, hot. We even tried making the bulgur pilav in the cast iron, but that was unnecessary, and transferred it back to my ceramic pan later on. The turkey is quite lean, so I would love to try this (or another turkey meatball recipe) with ground pork instead. Fatty pork ftw.
250g (8 oz) mushrooms, roughly chopped (see Notes)
A fresh sage leaf and a sprig of parsley, finely chopped
250ml (1 cup) passata di pomodoro or crushed canned tomatoes
Salt and pepper
Start with a soffritto, this one consisting of some cubed pancetta and a crushed garlic clove sauteed in olive oil over moderate heat. (As always, make sure that the garlic hardly browns.)
Once you scent the garlic’s aroma, add some roughly chopped mushrooms (125g or 4 oz. for 2 people), raise the heat to high, give the mushroom a good flip (or a stir if you’re feeling timid) to coat them with the soffritto-infused oil and continue sauteing. Very soon thereafter, add a pinch of salt to encourage the mushrooms to give off their liquid. Continue until the mushroom liquid as evaporated completely. You will begin to hear the mushrooms sizzle.
add a few sage leaves and a sprig of parsley, both nicely chopped, a good grinding of black pepper, and mix well with the mushrooms.
When the mushrooms are quite tender and just begin to brown around the edges, add a good dollop of passata di pomodoro or crushed canned tomatoes. Lower the heat and allow the sauce to simmer gently until the tomatoes have reduced and separately from the oil, having turned a nice darkish color, somewhere between red and mahogany.
Meanwhile, you will have cooked your penne in well salted boiling water until very al dente. Add the penne to the pan, mix well and allow it to simmer gently for a few moments with the sauce.
We cooked this last weekend, and it was fabulous. Great big saucepan courtesy of Jesse.
8 ounces cremini mushrooms, thinly sliced (I had white button)
2 cloves garlic, minced
1/2 small onion, thinly sliced
2 teaspoons fresh thyme leaves
a handful of chopped parsley
Pinch of red pepper flakes, optional
Kosher salt and freshly ground black pepper
4 cups baby spinach
4 large eggs
4 tablespoons freshly grated Parmesan
1/4 cup dry sherry, but I used some rice wine
In a large skillet, heat the 2 tablespoons of butter until shimmering. Add the mushrooms and season with salt and pepper flakes. Cover and cook over moderate heat, stirring a few times, until softened, 4 minutes.
Add the onion then garlic, cover and cook, stirring occasionally, until the onion is softened and the mushrooms are browned, 3 minutes longer. Add the sherry and spinach, and cook until almost evaporated, 1 minute. Season with salt and pepper. Remove from the heat, cover and set aside.
In a large, nonstick skillet, melt the butter over moderate heat. Crack the eggs one at a time into a ramekin and then slip into the skillet. Cook the eggs, sunny-side up, until the whites are firm and the yolks runny, about 5 minutes.
Spoon the mushroom mixture onto the toasts and top with the fried eggs. Garnish with the parsley and serve.
I was craving a change of pace for dinner, and what could be better than breakfast dinner? If you like breads, Four 1/2-inch-thick slices of rustic white bread are another way to go.
Bring a large pot of water to a boil. Cut a shallow ‘X’ in the bottom of each tomato. Prepare a bowl of ice water. Plunge the tomatoes into the boiling water for 30 seconds, then transfer the tomatoes to the ice water. Peel the skins off and slice the cooled tomatoes in half. Dice the tomatoes small, and let drain over a colander. In a large sauté pan over medium heat, warm the olive oil. Add the garlic and sauté until fragrant, about a minute. Add the vodka, and return the pan to medium heat. Cook until reduced by half. Add the tomatoes, a pinch of crushed red peppers, and salt and pepper to taste. Simmer uncovered for 10 minutes.
Generously salt a large pot of boiling water. Add the pasta and cook until al dente, about 10-12 minutes. Drain well and immediately add the pasta to the sauce. Add the cream and stir until well incorporated, about 2 minutes. Taste and adjust seasoning as needed. Divide among bowls, sprinkle with parsley and freshly grated parmesan cheese. Serve immediately and enjoy!
My sister and I first made this back when I was in graduate school, and she had started working in the city. It was a blast, we got tipsy, and it tasted wonderful. I tried recreating it again on my own, and it tasted nothing like I remembered, and not very good at that. Ten years later, I suggested we try to recreate it again. If only I had had the presence of mind to snap a shot of when the my sister, ever so carefully, set the pan en flambé. ^_^ The guests loved it.
1 medium onion, diced fine (or 3 shallots, if you have them)
1/2 carrot, minced
2 cups arborio (or carnaroli) rice
Salt and pepper
1/2 cup white wine
1.5 boxes of hot chicken broth
some pancetta, diced (we used cooked pulled pork)
2-3 garlic cloves, sliced thinly
shucked English peas, about 1-2 cups
1/2 red bell pepper
2-3 brown mushrooms (porcini preferable)
pea tendrils or shoots (or use baby spinach) — didn’t use but sounds fab
Melt butter in a heavy, wide saucepan over medium high heat. Add onion and cook until softened, about 5 minutes. Or cook at lower heat for longer time.
Stir in rice and season with salt and pepper. Continue cooking for 2 minutes, until translucent. Add the minced carrot and sliced garlic.
Add the white wine, stirring, until it evaporates.
Add 2 ladles of hot chicken broth (simmering in a separate pot, you can also dilute by rinsing the container with water) and bring to a brisk simmer. Cook 6 minutes, stirring regularly as broth is absorbed. Add 2 more ladles of broth and cook for another 6 minutes, until rice is cooked through, but firm. Every time all of the liquid is absorbed, add more stock — do not let dry out!
Add pancetta (or prosciutto or pork of your choice) and cook 2 minutes, stirring constantly. Add minced bell pepper, stir to coat and cook 1 minute. When you get to this last cup of water, add the peas and chopped mushrooms. Season generously with salt and pepper. Add 1/2 cup broth and simmer until peas are done, about 2 minutes. Add pea tendrils and cook until just wilted, about 1 minute.
if the rice is still crunchy, don’t stop – you want the rice to be a little al dente, but not so much you’re gnawing on raw grain.
Mix pea mixture with rice mixture and gently stir together. Add enough broth to keep rice a bit soupy. Check seasoning. Stir in parsley, lemon zest and Parmesan.
Visiting family, wanted to use up the arborio rice I found in the back of their cupboard. They also had bought chicken stock in bulk so…
8 oz. boneless bison ribeye
fresh parsley, chopped
rosemary and thyme, chopped
salt & fresh cracked pepper, to taste
clove of garlic
3 red potatoes
Remove meat from freezer, defrost for 30+ minutes. Meanwhile, place potatoes in a medium pot, cover with water, season with salt, and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 8-10 minutes total. Drain and set aside.
Finely chop thyme and rosemary. Cut cooled potatoes into quarters.
Preheat your cast iron or non-stick pan on high heat. Coat with a thin layer of oil. Salt and pepper the meat liberally, then place in the pan just as the oil starts to smoke. Let it sear on the high heat for about 4 minutes. Do not move the meat!
Turn steak once using tongs to flip. Continue cooking on medium-high heat for about another 3 minutes for a perfect medium steak, 2 minutes for rare.
Add 3 tablespoons butter, garlic, whole rosemary sprigs, and whole thyme sprigs to the skillet and continue to cook, flipping steak occasionally, and basting any light spots with foaming butter. To baste, tilt pan slightly so that butter collects by the pan’s handle. Use a spoon to pick up butter and pour it over steak.
Let meat rest 15 minutes before slicing. Return skillet to medium-high heat and add remaining butter. When foaming subsides, add potatoes, cut-side down. Cook, shaking pan occasionally, until potatoes are deep golden brown and crisp, about 8 minutes. Add chopped rosemary and thyme, season with salt and pepper, and toss to coat potatoes. Cook, tossing and stirring, until fragrant, about 1 minute.
Transfer potatoes to a serving platter with a slotted spoon, leaving excess fat behind. Increase heat to high until leftover fat is smoking. Pour over resting steak. Discard garlic, rosemary, and thyme sprigs. Place steak on serving platter and serve immediately, garnished with fresh parsley.
The last of my precious upstate NY bison acquisition from my much-deserved Spring Break in Montreal. I overcooked the last bison steak, so this one had to be medium-rare for sure. If I had time and space, I would definitely roast a head of garlic in foil for 1 hour on 350 deg F. They’re utterly delightful — I still remember my first time at the tapas restaurant in Ithaca, Just a Taste.
1/3 cup olive oil
10 cloves of garlic, sliced
1 lb. spaghetti
pinch of red pepper flakes
salt to taste
fresh Italian parsley (didn’t have)
fresh Basil (didn’t have)
½ cup Grana Padano, grated
Bring a large pot of salted water to boil for the pasta. In a large skillet, heat olive oil over medium heat. Add the garlic and let sizzle until garlic begins to turn golden, about 2 minutes. Add the spaghetti to the boiling water once you begin cooking the garlic and give the spaghetti a stir. Once the garlic is golden, add the peperoncino and let toast for a minute, then ladle in 2 cups pasta water. Bring the sauce to a rapid boil. Season with salt based on taste (and how salty your pasta water is).
Once the sauce has reduced by about half and the spaghetti is al dente, scoop the pasta from the water and add to the sauce. Add the parsley. Cook and toss to coat the pasta with the sauce. Off heat, add the basil and grated cheese. Toss, adding a final drizzle of olive oil and serve immediately.