Thursday, May 3, 2012

Stop what you are doing. Make this.

Spaghetti & meatballs.  Who doesn't love spaghetti & meatballs?  This morning I got the spag bug, and headed to the grocery, then to the Cheese Cave for a very special side dish.  Who has had fried zucchini flowers.......

Saute 1 chopped onion in olive oil until tender, then add in 1 stalk celery, 1 carrot, 3 cloves of garlic, 1 bay leaf, and 1 cinnamon stick.  Saute over medium heat until the veg are all soft & the cinnamon is becoming fragrant.

Add in 1 28 oz can of diced fire-roasted tomatoes, 1 tsp oregano, and about 1/2 of a jar of Trader Joe's sundried tomatoes.  Lower to a simmer, cover, and ignore it for an hour.  Don't mess with it.  It knows what it's doing.

1 lb. ground beef, 3 spicy Italian sausages crumbled, 1/4 c. fresh parsley, 2 cloves garlic minced, 1 Tbl. freeze dried oregano, 1 egg, SnP, and.....the most important part....1 slice of stale bread soaked in milk, then mashed into a paste.

Roll equal-sized portions of meat in panko, drizzle with olive oil, then bake @ 400 for 25 minutes.

Puree the red sauce, taste for SnP.

Ok....these...are amazing.  If you can get your hands on fresh zucchini flowers, stuff them with chevre & SnP, and dip in a batter of flour and sparkling water.

Fry in olive oil until lightly golden on each side.

Serve the flowers with red sauce, and top cooked pasta with red sauce, and a few of those crispy meatballs.  Your family will thank you.  (Even if they are only 3 feet tall.)  :)

No comments:

Post a Comment