Wednesday, July 17, 2013

tonight's dinner...

via Extra Virgin
Linguini with Red Sauce and Turkey Meatballs

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


  • 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
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.
 Red Sauce and SpaghettiRecipe
courtesy Gabriele Corcos and Debi Mazar

  • 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.


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.


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