Monday, June 11, 2007
Was anyone else disappointed with the Sopranos finale on Sunday night? I thought for sure Tony was gonna sing to the Feds. It left me with all kinds of existential dilemmas. Well, at least there are some leftovers from the Italian feast I made last night.
On the menu were Minnie's Homemade Meatballs in Marinara, Spaghetti Alla Carbonara and
Fresh Spinach and Mozzarella Salad with Fried Anchovies, and Tiramisu for dessert.
Take your time when preparing meatballs with marinara sauce. I always find that it tastes better if you can give yourself a day in advance to prepare it. This will make you less crazy and allow time for the flavors to intensify.
Start with olive oil, large chopped onion & garlic in a medium low skillet. Cook until the onions are soft and translucent, about 6 minutes. Try to avoid burning the garlic like I sometimes do, or else it will taste bitter.
When the onions are soft, add a 28oz. can of diced tomatoes. Reduce heat and simmer for 20 minutes. You can use fresh chopped tomatoes if they're in season, but above all else do not buy those overpriced flavorless tomatoes if they're not in season. New Jersey tomatoes are incredible in late summer, as are local heirloom tomatoes.
Next, add some seasoning to your sauce. I keep it simple with a little salt, pepper and a spoonful of sugar. Finish with fresh basil at the end.
Start with two spicy Italian sausages, taken out of their casing, and mixed with a fork.
Add ground beef, grated Parmesan cheese, breadcrumbs, fresh chopped parsley, and salt and pepper.
Mix ingredients with a fork.
Beat 2 eggs and add to the meat mixture to form generously sized meatballs
Over medium heat, brown the meatballs in a skillet.
Drain on paper towels and set aside.
Simmer meatballs in marinara for 2o minutes.