via Extra Virgin |
I love Extra Virgin so tonight I'm making 2 of the recipes I found on their page. Easy and Italian and I'm sure tasty.
Turkey Meatballs on a Bed of Leaks
via Extra Virgin
Ingredients
- 2 leeks
- 3 tablespoons olive oil
- 1 pound lean ground turkey
- 1 shallot, finely chopped
- 1/2 handful fresh parsley, leaves picked and finely chopped
- 1 cup, plus 2 tablespoons bread crumbs
- 2 tablespoons freshly grated Parmesan
- 1 egg yolk
- Kosher salt and freshly ground black pepper
- 1/2 to 3/4 cup warm chicken or vegetable broth
Directions
Clean the leeks: cut off the green top parts and slice them lengthwise, separate each leaf and rinse thoroughly under cold water. Dry the leeks well and then roughly chop them.
Using a wooden spoon, saute the leeks in a large skillet with about 3 tablespoons olive oil over medium-high heat, for about 10 minutes, stirring often. Remove from the heat once completely softened and the leeks begin to turn a golden blonde.
While the leeks are cooking, start the meatballs:
In a large bowl, mix together the ground meat, shallot (or onion), chopped parsley, 2 tablespoons bread crumbs, grated Parmesan, and egg yolk. Season the mixture lightly with salt and freshly ground pepper.
Pour the bread crumbs in a pasta bowl and roll in the meatballs as you are preparing them. Set the meat aside on a large plate, do not make a pile; use 2 plates, if necessary.
Return the pan with the leeks to a medium-high heat, add the meatballs and saute gently flipping them once or twice.
Once they are browned, lower the heat and add the broth a few tablespoons at a time. Season with a light sprinkle of salt and some ground pepper, lower the heat to medium-low and cook for about 25 minutes, always making sure that the sauce does not dry up.
Using a wooden spoon, saute the leeks in a large skillet with about 3 tablespoons olive oil over medium-high heat, for about 10 minutes, stirring often. Remove from the heat once completely softened and the leeks begin to turn a golden blonde.
While the leeks are cooking, start the meatballs:
In a large bowl, mix together the ground meat, shallot (or onion), chopped parsley, 2 tablespoons bread crumbs, grated Parmesan, and egg yolk. Season the mixture lightly with salt and freshly ground pepper.
Pour the bread crumbs in a pasta bowl and roll in the meatballs as you are preparing them. Set the meat aside on a large plate, do not make a pile; use 2 plates, if necessary.
Return the pan with the leeks to a medium-high heat, add the meatballs and saute gently flipping them once or twice.
Once they are browned, lower the heat and add the broth a few tablespoons at a time. Season with a light sprinkle of salt and some ground pepper, lower the heat to medium-low and cook for about 25 minutes, always making sure that the sauce does not dry up.
Red Sauce and SpaghettiRecipe
courtesy Gabriele Corcos and Debi Mazar
Ingredients
Add olive oil to a large pan over medium heat. Once hot, add the onions and saute until they are soft, and before it actually starts browning a bit, add the garlic. If you'd like to make the sauce spicier, add a pinch red pepper, optional.
Add the tomatoes and season with salt and pepper.
Simmer on a medium-low flame for about a half hour. Thrive for balance in the consistency of the sauce, it has to be fluid but it should not look overly wet. A few minutes before taking the sauce off the fire, add half the basil and season with salt and pepper.
To serve: Cook a nice al dente pasta, dress with red sauce and finish with some freshly grated Parmesan, a couple of leaves of basil and sprinkle with extra-virgin olive oil.
Notes If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.
If you did not process the tomatoes, use a wooden spoon to break them into pieces while they cook.
courtesy Gabriele Corcos and Debi Mazar
Ingredients
- 1 (28-ounce) can pelati tomatoes*
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1/3 red onion, medium diced
- 3 cloves garlic, sliced into chunks
- Pinch red pepper flakes, optional
- 2 handful fresh basil, torn, plus more for serving
- Salt and freshly ground black pepper
- 1 pound spaghetti, for serving
- Freshly grated Parmesan cheese, for serving
- Cook's Note: Pelati tomatoes are whole, peeled canned tomatoes.
Directions
In a food processor, puree the tomatoes to a smooth creamy consistency.Add olive oil to a large pan over medium heat. Once hot, add the onions and saute until they are soft, and before it actually starts browning a bit, add the garlic. If you'd like to make the sauce spicier, add a pinch red pepper, optional.
Add the tomatoes and season with salt and pepper.
Simmer on a medium-low flame for about a half hour. Thrive for balance in the consistency of the sauce, it has to be fluid but it should not look overly wet. A few minutes before taking the sauce off the fire, add half the basil and season with salt and pepper.
To serve: Cook a nice al dente pasta, dress with red sauce and finish with some freshly grated Parmesan, a couple of leaves of basil and sprinkle with extra-virgin olive oil.
Notes If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.
If you did not process the tomatoes, use a wooden spoon to break them into pieces while they cook.
© Recipe courtesy Gabriele Corcos and Debi Mazar
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