Recipe of the Month,
January, 2018
            
                      FABIO VIVIANI'S MOM'S MEATBALLS

1 pound ground beef, turkey, or venison
4 ounces whole milk ricotta cheese
1 cup Parmesan-Reggiano cheese, grated
1 cup panko bread crumbs
1 egg
2 cloves garlic, minced
2 shallots, minced
1 tablespoon extra-virgin olive oil
Salt & pepper, to taste

2 cups marinara sauce, preferably homemade (Fabio’s to follow)
Fresh parsley, chopped for garnish
Extra-virgin olive oil, for drizzling

Place all of the ingredients except the marinara, the parsley, and

the extra virgin olive oil in a medium size bowl and mix thoroughly
by hand until they are completely combined and the mixture is
uniformly firm.

Coat your hands with olive oil and form balls that are slightly bigger
that a golf ball.

Heat the tomato sauce in a saucepan over medium heat, then drop

the meatballs into the sauce and add enough water to allow the
sauce to reduce and simmer but not so much so that the sauce
is totally liquid. Cook for about 10 minutes on one side, then
turn the meatballs over, add some more water and cook for
another 10 minutes, using a spoon to cover the meatballs as
they simmer. Remove from the heat and let rest for 5 minutes.

Serve with chopped parsley, salt and pepper, more

Parmesan-Reggiano, and a drizzle of olive oil, of course!


Fabio’s Tomato Sauce with Oil and Garlic

6 cloves garlic
8 tablespoons extra-virgin olive oil
1 28 ounce can of whole plum tomatoes (packed only in tomato sauce)
Salt and pepper
10 basil leaves

Smash the garlic with the back of a knife. Place the garli
c and 5
tablespoons of olive oil in a saucepan and cook over medium heat

until the garlic is golden brown. Add the tomatoes and generous
pinches of salt and pepper.

Cook over medium-high heat until the sauce is thick and no longer

watery, about 10-15 minutes. Add the remaining 3 tablespoons of
olive oil and turn the heat to high. Stir, crushing the tomatoes with
the back of a wooden spoon. Cook until the oil turns red, then turn
off the heat and add the basil at the very end.