If you're looking for a hot and cozy fall recipe, look no further than Rao's. Known for its exclusivity and esteemed reputation, New York City's Rao's restaurant has been serving up authentic Italian food since 1896.
Here, Dino Gatto, the Executive Chef of New York City's Rao's Restaurant, shares his tips for how to make the juiciest meatballs:
For mouthwatering meatballs it's important to only use the freshest and best quality products.
In this recipe, you will find that we add the water, cheese and breadcrumbs in layers, which allows the breadcrumbs to be separate from the water. If you add the water, then breadcrumbs ... by the time you get started to mix, the water will be absorbed into the bread and will be hard to mix and dry, which also makes it hard to roll.
The longer the meatballs simmer in the sauce, the softer they will be inside and also have the crust from them being fried.
RAOS MEATBALL Recipe :
Ingredients :
1 pound Ground Beef
1/2 pound Ground Veal
1/2 pound Ground Pork
2 Eggs (beaten)
1 cup grated Parmesan Cheese
2 tablespoon fresh chopped Italian Parsley
1 teaspoon each Sea Salt & ground Black Pepper
1 Garlic clove, peeled and minced fine
2 cups fresh Breadcrumbs
1 cup water
1 cup Olive Oil
1 Garlic clove, mashed
1. In a large mixing bowl, add the Beef, Veal, Pork, Parmesan, parsley, salt & black pepper, minced garlic, and mix together using your hands (don't overmix).
2. Add the bread breadcrumbs to the meat, and combine. Slowly add the water a little at a time as you mix with your hands.
3. Shape the mixture into 3" Meatballs.
4. Add the Olive Oil to a large frying pan with the mashed Garlic. Cook the Garlic until it is lightly browned. Remove the garlic and discard.
5. Fry the Meatballs in batches, browning on all sides.
6. Frying the Meatballs in batches, remove the browned Meatballs, and set aside on a plate.
7. Once all the Meatballs have browned, cook the Meatballs in Tomato Sauce for 15 - 20 minutes, at a slow simmer.
Serve with Spaghetti or other Pasta, or make a Nice Meatball Sandwich.
Enjoy !
The WORLD'S BEST SUNDAY SAUCE
alla BELLINO alla PACINO
MEATBALL PARM MONDAYS
"ANOTHER GREAT COOKBOOK"
IItalian cuisine offers much more than the well-loved pizza and pasta. beautifully demonstrates how simple ingredients can create something utterly delicious. My aunt from Italy reminds me of this, who prepares a mouth-watering casserole that leaves not a single drop of sauce on the plate, much to our family's delight.
The secret to an outstanding Parmigiana lies in the eggplant preparation. By thinly slicing the vegetables, sprinkling them with salt, placing them in a colander, and weighing them down, you can draw out their natural bitterness in about an hour, leaving them wonderfully tender.
EGGPLANT PARMIGIANA - Recipe :
More than two million Italians arrived in New York between the late 1880s and the early 1910s, many coming through Ellis Island and most desperately poor. Large numbers settled in Harlem, the Bronx and Brooklyn; others headed to Lower Manhattan, in particular to Greenwich Village — along Sullivan and Bleecker Streets — and, most famously, to the area surrounding Mulberry Street that would become the Little Italy of the Lower East Side.
Antonio Veniero, born near Sorrento in 1870, arrived in New York when he was 15 and went to work in a candy factory. He bought the building on East 11th Street in 1894 and began producing his own handmade confectionery there; when customers asked for something to go with it, he began offering espresso and biscotti. It was backbreaking work: There was no electricity; ice came in hundred-pound blocks; deliveries were made on horse-pulled carts. Pastry was baked in a coal oven in the store’s backyard, which is now part of the cafe.
Zerilli’s father, Frank, began working at Veniero’s in the 1930s and bought the business in 1970. Zerilli did weekend shifts at the bakery in the late ’70s and came on full time in 1981. He opened the back-room cafe in 1994, the year of the store’s 100th anniversary. His father died one month later. Both Zerilli and Frankie went to college before returning to work at the store but Zerilli often says to his son, “Remember, Grandpa said, ‘The best college is right here.’” He shows me a favorite photo of his father with the other Frank, Sinatra that is, taken around 1980. Sinatra, looking amiable, his arm around Zerilli’s shoulders, wears a crucifix and is holding a cigarette and a large sesame seed biscuit in the same hand. “It’s called a regina,” says Angelo Santamaria, Veniero’s head pastry chef. “Sinatra liked it crunchy.”
FRANK SINATRA'S FAVORITE COOKIES