1 pound hamburg
1 cup cracker crumbs
1/2 cup milk
1 tablespoon chopped onion
salt and pepper
1 egg
2 tablespoons cooking oil
2 tablespoons flour
20 ounce can of stewed tomatoes
1/2 cup Burgundy Wine
In bowl, mix the hamburg, crumbs, egg, onion, salt and pepper. Combine
well. With wet hands, shape the mixture into small balls. Heat
oil in large, heavy skillet. Add and brown the meat balls.
Remove meat balls from the pan and set aside. In the pan, add flour to
the pan drippings and blend well. Add tomatoes and wine.
Cook, stirring constantly, until mixture is thick and smooth.
Season with salt and pepper to taste. Return meat balls to
sauce. Cover, and simmer for
30 minutes, stirring occasionally. Makes 5 servings.
A Man and His Meatballs: The Hilarious but True
Story of a Self-Taught Chef and Restaurateur The compelling tale of how a Brooklyn boy ditched a
lucrative career at
age thirty-seven to follow his dream of opening a restaurant in
Manhattan . . . and taught himself to be a chef along the way.. John
LaFemina decided to take a major risk in pursuit of a dream held by
millions: to have his own restaurant. But instead of going to culinary
school or getting on-the-job training, he did it the hard way: he
bought a restaurant and then learned how to cook...Today he
owns three successful dining establishments—Ápizz, Peasant, and
The
Orchard— He is one of New York's most talked-about chefs,
earning rave reviews from fans and critics. . LaFemina takes us
step-by-step
through how he found the perfect location (and figured out how many
meatballs you have to sell to pay the rent), designed the restaurant,
and created the menu. He tells of his experiences in dealing with the
public, his staff, the press, and unexpected disasters—and finally,
basking in the glory of a popular restaurant. And he shares scores of
mouthwatering recipes from his restaurant menus and his Italian family
heritage, including:
Veal, Beef, and Pork Meatballs with Ricotta Filling
Red Pepper and Fresh Basil Soup with Crispy Shallots
