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Chef Enzo’s Meatballs

My dad’s meatballs are just delicious.  They just are.  I know this recipe makes more meatballs than you can possibly eat in one sitting, but if you’re going to go through the effort of making meatballs you might as well make a bunch.  I always keep them in the freezer.  They defrost quickly and are great for when you have unexpected guests. You’ll need a meat grinder for this (trust me it’s worth it).  I have one that attaches to a kitchenaid stand mixer and is easy to use.

meatballs platedIngredients:

3 lbs ground beef

1 lb ground veal

1 lb ground pork

3 baseball size balls of white bread soaked in milk (about 20 slices of bread and about 1 cup of milk. Do not use the excess milk)

10-15 cloves of garlic

2 tablespoons of parsley

5 eggs

8 drops Worcestershire sauce (i will measure this for you next time.  I basically count to 8 while it’s dripping out!)

5 squirts of ketchup (good hearty squirts!)

1 Tbsp cutlery teaspoons of salt

1 Tsp espresso spoon of pepper

Other ingredients:

Olive oil for rolling the meatballs and lining bottom of baking sheet pan.

Stock (chicken/vegetable/beef…whatever you have on hand) for bottom of pan if meatballs start sticking during cooking

Preparation:

Preheat oven to 325oF

  1. Run the first 6 ingredients together through meat grinder.
  2. Mix in remaining 5 ingredients. (make sure everything is fully mixed in)

To form meatballs:

  1. Drizzle a little oil in the pans to coat bottom.  Leave a little extra for dipping your fingers
  2. Dip fingers in oil and using your palms roll the mixture into round balls. (the oil will ensure the meat doesn’t stick to your hands).
  3. Line them up in rows on pan leaving a little space between balls.
  4. Bake for about 45-55 mins or until 165oF internal temp. Flip meatballs over about halfway through cooking time.  T

Total cooking time depends on size of meatball. If they are starting to brown too much on the bottom or stick to pan pour a little broth in the bottom of the pan.

Yields: about 50 (2” meatballs)


Meatballs just cooked
Meatballs in Pan

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Bloody Mary

Ingredients:Bloddy w:sauce

1 cup V8 (or jarred tomato juice)

1 1/2 cups Due Cellucci Traditional Sauce

3-5 celery stalks

2 Tbsp Horseradish (or to taste)

2-3 Tsp Worcestershire Sauce

1-1 1/2 Tsp Tabasco (or to taste)

1/2 cup fresh lemon juice

1/2 tsp celery seed or celery salt

Salt & Pepper to taste (add this after you blend if needed)

1-2 shots of vodka per glass (or more or less!)

Preparation:

Blend everything together in a blender until smooth, keeping the Vodka aside. Pour over ice and add in vodka.  Stir well and serve with favorite toppings: Celery, bacon, olives, shrimp, pork belly, pickles or any combination. For an extra treat, rim the glasses with a combination of chili, cayenne and salt. Dip each glass into lemon juice and then into your spice mixture.

Serves: 4 (depending on glass size)

Bloody Basic Bloody w:surf&swine

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Zucchini Lasagna Roll Ups

Ingredients:File Mar 01, 5 40 38 PM

10-15  lasagna noodles

1 tsp olive oil

3 cloves garlic, minced

2 medium zucchini, grated and squeezed dry

1 cup  ricotta cheese (can also use marscapone or combination of both)

1/2 cup grated Parmesan cheese

1 large egg, beaten

1/2 tsp kosher salt

Fresh pepper

1 3/4 cups Due Cellucci Traditional sauce

1/2 cup part skim mozzarella cheese, shredded

Fresh basil for garnish

Preparation:

Preheat the oven to 350°F. Ladle about 1 cup Due Cellucci sauce on the bottom of a 9 x 13-inch baking dish.

Cook lasagna noodles in salted boiling water for about 4 minutes (just soft enough to roll…they will continue cooking in the oven).  In a medium nonstick skillet, sauté garlic and olive oil over medium heat for about 1 minute; add zucchini, salt and pepper to taste and cook about 4-5 minutes, until soft.

In a medium bowl, combine the zucchini, ricotta cheese, Parmesan cheese, egg, salt and pepper in a medium bowl.

Lay out the lasagna noodles on a clean work surface. Take 1/3 cup of ricotta mixture and spread evenly over the noodle. Roll carefully and place seam side down onto the prepared baking dish. Repeat with remaining noodles.

Ladle the remaining Due Cellucci sauce over the lasagna rolls and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for about 40 minutes, or until the inside is heated through and the cheese is melted. Top with fresh basil.

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Spaghetti Pie

Whenever my grandmother had  leftover spaghetti she would make us Spaghetti Pie!  It was my favorite thing to eat on long car trips.  It’s so easy to make and now I often make it for my own kids.  It yummy warm or at room temperature making it the perfect on-the-go snack or meal.

Spaghetti Pie
Spaghetti Pie

Ingredients

Leftover spaghetti with sauce
1 egg, lightly beaten
Parmigiano cheese (about a cup)

 

Preparation:

1. Toss the spaghetti, egg and parmigiano together in a bowl until completely mixed throughout.

2. Heat a skillet pan on med heat and spray with olive oil.  Add the spaghetti mixture to the pan and  spread it out evenly to cover the whole bottom.  Let it brown slowly (reduce the heat a bit if you need to).

3. Flip the pie by sliding it from the pan onto a plate.  Then, place the pan upside down on top of the plate and quickly flip the plate and pan over in one motion (I promise this isn’t that hard!).  Return to heat and continue cooking the other side until browned.

I use a pizza cutter to cut the pie into wedges.  Serve warm or at room temperature.

Spaghetti Pie before the flip
Before the flip

 

Spaghetti Pie after the flip
After the flip

 

 

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Quick Tomato Meat Sauce

Love a good, belly filling tomato meat sauce?  Here’s a quick and easy recipe to get meat sauce on the table in about 20 minutes.

Ingredients

Pasta with Meat Sauce
Pasta with Meat Sauce

1-2 lb ground meat (either beef, pork, veal, turkey or any combination)
1  jar Due Cellucci Tomato Sauce

Preparation:

1. Brown the meat in a pan over med/high heat.

2. In a separate pot, bring the Traditional sauce to a boil and let it simmer over low heat

3. Once the meat is cooked through and no longer pink add it to the traditional sauce and let the sauce simmer together for about 5-10 minutes (the longer it simmers the more flavorful the sauce becomes)

If you want the meat to be more consistent and smooth (vs chunky), you can hit it with an immersion blender.

Toss the sauce with your favorite pasta and voila…meat sauce in less than 1/2 hour.

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Saucy Gazpacho

Saucy Gazpacho
Saucy Gazpacho

You must include the tomatoes, onions and garlic, but you can vary the other vegetables, as you like, depending on what you have in your fridge and what is fresh at the market.  The Due Cellucci Tomato Basil sauce works best to give this chilled soup a full flavor. Garnish with a dollop of Greek yogurt or sour cream and minced scallions or basil for the perfect summer soup.

Ingredients

2 cloves garlic, peeled
1 medium red onion, roughly chopped
4-6 ripe tomatoes (on the vine work well), cored and quartered
2 carrots, cut into 1 inch cubes
2 red or yellow peppers (or one of each), cored, seeded and roughly chopped
2 cucumbers, seeded, peeled and roughly chopped
1 jar of Due Cellucci Tomato Basil Sauce (or more as needed)
2 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and pepper
2 dashes hot sauce
Garnish:  Greek yogurt, sour cream or crème fraiche, chopped scallions, basil

Preparation:

1. In a food processor fitted with the steel blade or blender, puree the garlic, add the onion and tomatoes and puree until smooth. Place mixture in large bowl.

2. Puree carrots and peppers to desired smoothness and add to bowl with tomatoes, onions and garlic.

3. Puree cucumber to desired smoothness and add to bowl with other vegetables.

4. Add Due Cellucci Tomato Basil Sauce, oil and vinegar.  Season with salt, pepper and hot sauce to taste.

Chill in fridge 4-8 hours or overnight.  (Will keep for 1 week)

Serve cold and garnish with yogurt or sour cream and chopped scallions or basil

Serves 10-12 generous portions.