meatballs: you all know how to make meatballs |
extra virgin olive oil |
2 eggs, beaten |
1/2 cup grated italian romano cheese |
1/4 cup italian parmigiano cheese |
1/2 cup homemade italian bread crumbs |
3-4 t fresh italian parsley, chopped |
3 cloves minced garlic |
1 t worcestershire sauce |
1/4 cup light cream or milk |
1/2 lb lean ground beef |
1/2 lb hot italian sausage |
spices for meat |
1 t freshly ground black pepper |
1 t ground allspice |
1 t nutmeg |
1 t cinnamon |
1 t sea salt |
combine the above and work all of the ingredients to incorporate completely |
1 t dried oregano |
2 large leaves fresh basil, chopped |
3 cups arugula chopped |
3-4 t chopped italian parsley (for final garnish) |
1/2 cup shredded italian parmigiano-reggiano (sprinkle before serving) |
ingredients for the soup |
1-2 t e. v. olive oil |
3/4 cup carrots, chopped (an italian wedding soup staple) |
3/4 cup onion, diced |
1/2 cup celery |
2 cloves garlic, sliced thinly |
1 t balsamic vinegar |
2 t dry sherry, madeira |
1 cup of cooked crisp bacon |
6 cups chicken stock |
2 cups of cooked white beans |
1/2 lb. of orzo |
