You're going to be making meatballs today.
We're gonna make some meatballs.
This a pork and a veal meatball
and then what we're gonna do is,
I have a panade,
so I take these bread crumbs,
I soak them in milk
and what it does is it creates
this palatability that you want that softness
that suppleness inside the meatball
and that's one of the reasons.
Also, that I don't use beef.
Right the beef.
The beef tends to be a little grainy.
So with pork and veal it tend to be a little more supple.
Come on this side, I know how to make meatballs
So texture is really important to you then, okay.
Texture is super important.
So we're gonna add the panade right,
add a little panade here,
I'm gonna add some Pecorino cheese,
a little Pecorino,
a little Parmesan cheese as well,
grated nicely.
I gotta couple eggs.
Add a couple eggs to the meatballs.
I'mma add a pinch of crush red pepper,
depending on how spicy you like these things.
I have a little fenel seed that's ground also
Y'know thank you.
Fennel is so important in meatballs.
Think about the flavor of a delicious sausage that you love,
that's what fennel brings to a meatball.
That's the whole point.
I got a couple,
Imma grate some garlic cloves inside there as well.
Two cloves of garlic.
Yeah, when you grate it, it pastes the garlic,
so you're not biting down on big pieces.
Big chunks of it inside the meatball.
So one of the things about this meatballs,
after it's mixed,
what I like to do is I'll scoop 'em out,
just like this.
And I'm a big believer that when you make a meatball
you gotta fry it up.
Like Clamenta says, "you gotta fry it up nice."
(laughing)
You gotta fry it up nice.
So my mother used to do this,
where she would fry the meatballs on all sides
and create that caramelization on the outside.
So what I like to do is I'll sear them off nicely,
I'll add some chicken stock to it.
There we go.
Look at that.
I know, I feel like such a bore when
I go home and nobody oohs and aahs when I cook there.
(laughing)
So we take that,
and we are going to pop it in the oven over here.
Gotcha.
Beautiful, thank you Rachael.
Here you go honey.
Beautiful.
And we'll let that stay for 15-20 minutes,
something like that.
You want me to get the other one yet Scotty or no?
Let's wait on that one. Okay.
So what we're gonna do is make a pesto
that goes alongside it.
Pesto okay.
So we have the broccoli raw which is blanched inside here,
we're gonna add olive oil to it,
some salt, pepper
and what I like to do is,
I never like to waste things right?
So if we have a bunch of
carrots that are around.
I'll take the greens
Carrot tops, yep.
I do this with a lot of pesto's throughout the year.
Yeah!
Because its a great way to utilize those greens.
Once that's all ground up nice,
we add some garlic,
we add the olive oil,
all that stuff.
A little more crushed red pepper.
It comes out like this.
We crush it up into this beautiful paste,
add a little Parmesan cheese to it.
Obviously, the more cheese the better.
And that, I mean, smell that.
You can smell it from here.
You can smell it, it's so nice
Right!
It's really really fragrant and airy, yep.
It's beautiful.
It's fresh!
So we have some fregula.
Fregula is a, kind of a Sicilian couscous.
Its like a big couscous.
Yes, semolina based.
A little Pecorina on here,
a little Parmesan cheese there as well.
We're gonna mix that up nice.
It looks like this.
We have all these little components,
if you want, you can put this on the fire,
saute it, add a little bit of the pasta cooking liquid
that you've cooked it in.
Exactly.
A little bit of salt inside there,
again, all this...
Let's do this, right,
we toss it up together.
I'll take some of that fregula,
I'll put it down on the bottom of that.
Maybe not that piece of butter.
Yeah (laughing)
I was trying to melt it down for you.
Nah, you're good.
So, I put that down, take some of these meatballs.
This is very restaurant style stuff right?
Meatballs on top,
a little bit of that jus that the meatballs are cooked in,
everything means something in a restaurant, right?
Everything is meant to be.
The intention is that, you're meant to have...
Here's these concentrated tomatoes that we could add
to this as well.
It just smells so insane.
Add a little pesto on there, right?
Yes!
A little bit of pesto.
It's a thing of beauty.
It smells amazing.
And look at all the colors too,
it looks beautiful.
Oh and hot pepper.
Oh my god there's hot pepper.
Peppers.
Oh, ridiculous!
(cheering)(clapping)
(twinkling)
(clapping)