Dom Deluise Italian Recipes

Well...he did look like Paul Prudhomme

With the exception of the pine nuts, that's pretty much exactly how I make meatballs.

The addition of ground pork is key to consistency and flavor. I've seen recipes that add ground veal, as well, but that seems like overkill.

One "secret" addition I'll often add is a squirt of anchovy paste.

I love Italian Food...thus my sig...tavolatim or in Italian....tim's table.
I can recipe this thread forever but let me start here and someone tell me when to stop

Arancine

Servings: 6

3/4 pound ground chuck
1/4 pound Italian sausage
1 medium white onion, chopped fine
3 tablespoons extra virgin olive oil
1 tablespoon flour
1/3 cup dry vermouth
4 cups chicken stock
1 8 oz can tomato sauce
1/4 medium bell pepper, chopped fine
1/2 teaspoon basil leaves
1 1/2 cups rice
1/2 cup green peas
1/2 cup parmesan cheese, grated
8 large mushrooms, sliced and sauteed in butter
1/4 pound mozzarella cheese, grated
2 large eggs, beaten slightly
flour
bread crumbs
salt and pepper
vegetable oil
2 cloves garlic, minced

1. In large skillet, saute onions and garlic in olive oil till soft. Add meat and cook till brown.
Add flour and mix well. Add wine and simmer till evaporated. Mix in tomato sauce, bell pepper, basil, and one cup of chicken stock. Cover and simmer about 25 min.











2. Cook rice in remaining chicken stock---AL DENTE. Drain rice and spread out on chopping block . Let cool about 20 minutes.

3. Mix together rice and meat, add peas and parmesan cheese. Form mixture into balls about 3" in diameter. Gently hollow out a small hole in center with your finger. Insert some mushrooms and mozzarella cheese then seal up hole forming complete ball again. Roll balls into flour, dip into beaten eggs, and then into bread crumbs. Fry in vegetable oil till golden brown.

4. Serve with salsa rapida

Salsa rapida
2 32 oz cans peeled tomatoes, drained and chopped
10 fresh basil leaves (2 tsp dry basil)
1 teaspoon oregano leaves
6 cloves garlic, pressed
1/2 cup olive oil
1 cube chicken bouillon

1. Place all ingredients in large saucepan, bring to a boil, cook 8 to 10 minutes and serve.

2. Enough for 1 pound of pasta with lots of fresh grated parmesan cheese.