Italian Dishes

Fried Meatballs

Ingredients:

  • 1 1/2 lbs 80% ground beef
  • 3 eggs
  • 1/2 cup grated Romano Cheese
  • 1 Tbs granulated onion
  • 1/4 c. finely chopped Italian parsley
  • 1/2 – 1 cup Italian flavored bread crumbs
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 cup Canola or Vegetable oil for frying.

Instructions:

  1. In a large bowl, beat the eggs, add the ground beef, and the rest of the ingredients. Mix with your hands till everything comes together. Start with 1/2 cup of the bread crumbs. If the mixture is too runny, add a bit at a time till the consistency is wetter than dry.
  2. Heat oil to medium-high in a deep round pan.
  3. With your hands, form meatballs about 2-3”. Drop in hot oil. Do not crowd the pan.
  4. With a fork, move around till golden brown.
  5. As you take each batch out of the frying pan, place in an oven-safe oven and put in a 175o oven to keep warm until they are all done.

Serving: Makes about 20 meatballs.

Fried Meatballs

Broccoli Sauteed in Garlic

Ingredients:

  • 8 large pieces of broccoli parboiled till slightly fork-tender.
  • 1/2 cup extra virgin olive oil
  • 4 large garlic cloves, chopped finely
  • Salt and pepper to taste

Instructions:

  1. In a large frying pan, add oil and garlic. Warm until garlic starts to lightly sizzle. Do not let them brown.
  2. Add broccoli and cover.
  3. Cook at medium-high heat until broccoli starts to brown slightly.
  4. With a spatula, flip all the pieces over.
  5. Continue cooking until lightly brown and tender. Do not overcook or it will fall apart as you are taking them out of the pan.

Broccoli Sauteed in Garlic

Broccoli Soup

Ingredients:

  • 9 large pieces fresh broccoli
  • 1/4 c extra virgin olive oil
  • 3 large onions
  • 5 large cloves garlic, chopped
  • 5 sprigs Italian parsley, finely chopped
  • 2 cups tomato sauce
  • 4 Tbs salt
  • 1 Tbs black pepper
  • Precooked soup pasta (small shells or ditalini)

Instructions:

  1. In an 8 QT pot, add oil, onions, and garlic. Sauté on low for about 5 minutes. Add tomato sauce, stir, and simmer for another 5 minutes.
  2. Add about 6 quarts of water. No need to get too specific, just leave enough room to fit the broccoli pieces on top without spilling over.
  3. Add the broccoli, pushing them into the broth. They will float on top a bit. Bring to a boil.
  4. Lower the heat to medium and let it simmer for about 10 minutes. Test the broccoli stem with a fork. When it is barely tender, remove 8 of the 9 pieces and place in a prepared frying pan to make Broccoli Sauteed in Garlic.
  5. The piece of broccoli you leave in the pot will continue to cook to flavor the soup. Cover and simmer on low for about 30 minutes.
  6. Meanwhile, cook your pasta in a separate pot until “al dente.” When done, drain water and put pasta back in the same pot.
  7. Carefully, so you don’t burn yourself, drain the broccoli broth through a fine sieve into the pasta. Stir and add a sprinkling of finely chopped parsley.

Serving: Serves 8 generously.

Broccoli Soup