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Recipes from Our Restaurant Chefs |
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Recipes from Our Restaurant Chefs |
| Spaghetti and Meatballs |
| (serves 6) |
| from the former Chianti Ristorante in Carmel, California |
| a recipe from Domenico Vastarella |
| Ingredients for Meatballs: | |
| 10 oz. Ground beef | 1/4 loaf Italian bread, crust cut off |
| 2 T. parsley, coarsely chopped | 2 eggs |
| 2 T. grated Pecorino or Parmesan cheese | 3 garlic cloves |
| 3 T. olive oil | Pinch of salt and black pepper |
| Preparation: | |
| Soak bread in water; strain and press all water out. In mixing bowl combine all ingredients with bread. Run cold water over hands; roll mixture into balls the size of 1/2 a tennis ball. Heat olive oil in skillet. Brown meatballs on all sides; do not cook through. | |
| Ingredients for Tomato Sauce: | |
| 1 lg. can whole plum tomatoes | 2 garlic cloves, minced |
| 1 small bunch basil | 2 T. olive oil |
| Salt and pepper to taste | |
| Preparation: | |
| Blend ingredients except olive oil in food processor. In large frying pan heat olive oil; add sauce, bring to boil. Simmer 10 min.; add meatballs; simmer 7-10 min. Serve over spaghetti. | |
