La FAMIGLIA
MACCHERONI con RAGU NAPOLETANO
Pampanella is a traditional pork dish found in the Molise region of Italy. It is relatively unknown dish elsewhere but much loved in the region. There are countless restaurants and street vendors who offer up the bright red pork in various combinations. Various prime cuts of meat are used from the ribs, loin, butt, shoulder to the belly. The meat is marinated in a generous paprika mixture, made from local varieties of chilli) then slowly roasted.
Like porchetta, pampanella is often served as a sandwich alongside pickles and greens and it's how I first discovered it in Italy. From a wonderful butchers in the beautiful commune of San Martino in Pensilis, Molise - I devoured my sandwich in seconds and was super excited to learn how to make it at home.
Pampanella gets its name from the 'Pampini' leaves (vine/grape leaves) which were traditionally used to wrap the meat for roasting. Nowadays, parchment paper or foil wraps the pork, but the name stuck. It's an amazing dish that emphasises just how diverse and exciting regional Italian food can be. If you're not familiar with Pampanella Molisana, now's the time to make friends!
If you're looking for a hot and cozy fall recipe, look no further than Rao's. Known for its exclusivity and esteemed reputation, New York City's Rao's restaurant has been serving up authentic Italian food since 1896.
Here, Dino Gatto, the Executive Chef of New York City's Rao's Restaurant, shares his tips for how to make the juiciest meatballs:
For mouthwatering meatballs it's important to only use the freshest and best quality products.
In this recipe, you will find that we add the water, cheese and breadcrumbs in layers, which allows the breadcrumbs to be separate from the water. If you add the water, then breadcrumbs ... by the time you get started to mix, the water will be absorbed into the bread and will be hard to mix and dry, which also makes it hard to roll.
The longer the meatballs simmer in the sauce, the softer they will be inside and also have the crust from them being fried.
RAOS MEATBALL Recipe :
Ingredients :
1 pound Ground Beef
1/2 pound Ground Veal
1/2 pound Ground Pork
2 Eggs (beaten)
1 cup grated Parmesan Cheese
2 tablespoon fresh chopped Italian Parsley
1 teaspoon each Sea Salt & ground Black Pepper
1 Garlic clove, peeled and minced fine
2 cups fresh Breadcrumbs
1 cup water
1 cup Olive Oil
1 Garlic clove, mashed
1. In a large mixing bowl, add the Beef, Veal, Pork, Parmesan, parsley, salt & black pepper, minced garlic, and mix together using your hands (don't overmix).
2. Add the bread breadcrumbs to the meat, and combine. Slowly add the water a little at a time as you mix with your hands.
3. Shape the mixture into 3" Meatballs.
4. Add the Olive Oil to a large frying pan with the mashed Garlic. Cook the Garlic until it is lightly browned. Remove the garlic and discard.
5. Fry the Meatballs in batches, browning on all sides.
6. Frying the Meatballs in batches, remove the browned Meatballs, and set aside on a plate.
7. Once all the Meatballs have browned, cook the Meatballs in Tomato Sauce for 15 - 20 minutes, at a slow simmer.
Serve with Spaghetti or other Pasta, or make a Nice Meatball Sandwich.
Enjoy !
The WORLD'S BEST SUNDAY SAUCE
alla BELLINO alla PACINO
MEATBALL PARM MONDAYS
A PLATE of TONY'S SAUCE
