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Dedicated to the most demanding of palates, a soft, smooth fresh tomato pulp, made for those who love a softer flavor. Perfect to cook ragout, soups, pureed vegetable soups, and delicious sauces.
Ingredients for 4-6 people
| Meatballs | |
|---|---|
| Finely Chopped tomatoes 300g | 1 box |
| Bread Crumbs (not seasoned) | 1 cup + 2 tablespoons |
| Finely chopped Parsley | 1 tablespoon |
| Ground Parmigiano | ½ cup |
| Ground Veal | 1 lb |
| Olive Oil | 2 tablespoons |
| Salt and Pepper | to taste |
| Shallot finely chopped | 1 tablespoon |
| Yolk | 1 egg |
| Sauce | |
| Dry white wine | ½ cup |
| Finely chopped Parsley for finishing | 2 tablespoons |
| Freshly grated Pecorino for finishing | 1/3 cup |
| Hot pepper flakes | 1 tablespoon |
| Olive Oil | 2 tablespoons |
| Salt and Pepper | to taste |
| White Onion | 1 |
Preparation
In a bowl large enough to contain all ingredients, mix together ground veal, Parmesan, egg yolk, shallot, parsley and 2 tbsp. of breadcrumbs. Stir with a wooden spoon (or your hands) until all ingredients are evenly distributed, then roll walnut-size meatballs and rest them on a large platter or cutting board.
Pour 1 cup of breadcrumbs in a small container like a cereal bowl and one by one coat all the meatballs and return them to their platter.
In a large non-stick pan, on a medium-high flame, heat 2 tbsp. of olive oil, and then gently place the meatballs to sauté. Use tongs you are comfortable with, and sear the meat on all sides, add a touch of olive oil if necessary. Once browned and crispy, but not cooked through, remove them from the pan and rest them on a clean platter.
Without cleaning the pan, add 2 tbsp. of olive oil and on a medium-high flame sauté the white onion until golden, then add the hot pepper flakes, stir briefly then add the white wine. Use a wooden spoon to deglaze the bottom of the pan, make sure you scrape any bits attached to the bottom and once the wine start simmering reduce the flame a touch. Cook for about 3-5 minutes until sauce is reduced to a third, and then add the Pomi tomatoes, season to taste with salt and pepper and mix well.
Bring to a gentle simmer and cook for about 15 minutes making sure the sauce does not thicken too much. If that happens, add a half-cup of warm water or vegetable broth if available. Add the meatballs to the sauce, carefully stir them around making sure they all get covered with sauce, and on a low flame cook ingredients together for another 10 to 15 minutes.
Serve them with a slice of bread in small bowls or plates, garnish with chopped parsley and a light sprinkle of pecorino.
Prep Time: 15 min – Cook Time: 30 min
