the dining & wine section of the times often annoys me, with its references to pickled ramps and its decision to feature the $25 and under column only every other week, but i guess that's what you gotta do to rise above the hoi polloi.sure, the juvenile graphic above looks like something that i could've made on a commodore 64, but this article is so damn appetizing that i can't stop thinking, nay, dreaming about it. i mean, c'mon:
He took his mother’s recipe for veal, beef and pork meatballs, and tweaked it heavily, tripling the meatball’s size to that of a softball, coring it like an apple and stuffing the cavity with whipped ricotta and Parmigiano-Reggiano (leaving a beret of the mixture on top), and giving it a smoky finish in a wood-fired oven.
6 comments:
You raise some fine points here. Harold made duck meatballs on Top Chef tonight. While the judges were lukewarm about it, conceptually, I was sold.
indeed (meat, balls).
What's the difference between a huge meatball and a meatloaf? I made a meatloaf the other day that was pretty good: ground pork, ground beef, and ground turkey (the turkey just too make it a little less unhealthy), with onions, tomatoes, etc., and with a layer of goat cheese and spinach in the center.
you're right...anonymous. "how to cook everything" points out that the recipes for meatball and meatloaf are largely similar.
who are you and when will share said meatloaf with us?
I thought meatloaf allows the artiste a bit more freedom of expression. My mom used to put turkey/chicken sausage pieces in her meatloaf. I remember Roseanna used to put ground cornflakes in hers. Because there's so much meat in meatloaf, you can mix it up with other things. The meatball, however, should be pure.
oh yeah, and the most important distinction: no ketchup with meatballs. sacrilege.
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