Friday, May 18, 2012


Isn't it funny how you just find those ruts in friendships? I have with those friends to get cocktails with, those friends to have cook off duels, those friends to do dorky bike dates, those friends to watch movies with, you get the idea. Right around when Harry was starting to grow facial hair in the films, our cinema-friendly clan discovered that our dear friend Chad had yet to see the Godfather series. Lest we get accused of throwing stones, I myself just saw the films 2 years ago, but still. Epic film series? Culinary-theme easily tied in? Excuse to make cocktails? Count me in.

Here we are, on a dreary Saturday night, cooped up in a lovely apartment with a creepy Italian man begging for vengeance. Side note: Can you see our little heads reflected on the screen? Note that they are all upright. I think this is the first film we've watched (out of 8) that none of us fell asleep. That confirmed any doubt that we are indeed muggles. And tired ones at that.

On the menu: an adaptation of Marcela Hazan's simple Meatballs and sauce, asparagus, and of course panare. Appolonia cocktails (I'm liking the sound of Appolonia Kanakis) and Chianti were drinks of the evening, sans dry ice.

Hazan's meatballs (adapted)
1 slice of old white bread, crusts removed
1/3 cup milk
1.5 lbs ground chuck
1 lbs ground pork
2 T finely diced onion
1/3 c Parmesan cheese, finely shredded
2 T fresh Italian parsley, chopped
A couple grates of nutmeg, fresh (approximately 1/8 t)
2 eggs

salt and pepper to taste

In a small saucepan, heat milk and soak bread just until softened. Remove from heat and mash the bread with a fork. Set aside. In a large bowl, combine the remaining ingredients, and milky bread, with your hands, just until it comes together. Form into balls, larger than a golf ball, smaller than a tennis ball, and place in a pan to rest in the fridge.

Tomato Sauce
1/2 an onion
3 garlic cloves, pressed
2 cans San Marzano tomatoes
2 T fresh Italian parsley

While meatballs rest, saute onions, then garlic until yellow and softened. Add tomatoes and simmer on low.

Heat a large sautoise over medium heat with vegetable oil, enough taht when you put the meatballs in the pan, the oil will come up about 1/4 of an inch. Once oil is heated, fry meatballs, just until crisp on the outside. Set aside. Once all the meatballs have been crisped, add enough to your red sauce and finish the meatballs. Serve atop toothsome pasta.

Appolonia cocktail
2 parts Campari
1 part Fernet Branca
1 part real cranberry juice (not cocktail)
2 parts grapefruit juice
1 part simple syrup

Serve over ice, topped with a splash of Proseco.

1 comment:

  1. Those meatballs look BOMB! Also, I love the vase & flowers