Smoked Paprika Tomato Sauce with Fennel & Sarvecchio Meatballs

For the Meatballs:

1 pound Italian sausage, remove casing and crumble
1 pound ground beef 80/20
1 large yellow onion, diced small
1 lemon, zest only
2 eggs
6-10 crackers, crumbled
¼ cup milk
1 small bunch thyme, leaves only, chopped. 
1 teaspoon fennel seed
1 teaspoon chili flakes
1 teaspoon kosher salt
4 cloves garlic, chopped
½ cup shredded Sartori Sarvecchio cheese or Parmesan cheese. 
Crumble the crackers and soak them in the milk.  Combine all ingredients and roll 2-3 inch ball shapes. Place on a cutting board and bake at 350 degrees for 15-20 minutes or until golden brown.  Set aside. 

For the Sauce:

¼ cup extra virgin olive oil, Olea Farms Arbequina
1 large yellow onion, diced small
1 Tablespoon smoked paprika
1 teaspoon chili flakes
2-3 large heirloom tomatoes
1 teaspoon kosher salt
½ -1 quart water
Heat sauce pan, add olive oil and then the onion.  Cook the onion until it is sweating and slightly golden in color.  Add the paprika and chili flakes and stir for 30 seconds.  Add the diced tomatoes with their juice and ½ quart of water.  If the tomatoes are not covered in water then add a bit more until it is.  Bring to a simmer.  Let simmer for 30 minutes.  Puree with a blender or hand blender.  Season the sauce with 1 teaspoon of salt or to taste.  Add more water if it is too thick.  Place meat balls and sauce and bring back to a simmer for 10 minutes.  Serve the meatballs with a bit of sauce and fresh basil atop.  

 Makes about 24-27.

Olive Oil & Butter Banana Bread

1/4 # butter, room temperature 

1/4 cup olive oil

1/2 cup or 4 ounce sugar 

2 eggs

3 over ripe bananas

2 cups ap flour

1 teaspoon baking powder

1/4 teaspoon kosher salt 

In a mixing bowl add butter, olive oil, and sugar. Mix until light beige in color and it has a creamy consistency. Mix in one egg until combined and then the other. Mix in the bananas and smash with your fingers as you toss them in. Turn off mixer and then slowly add the flour mixed with the baking powder and salt. With a spatula, scrape batter into a bread loaf pan. Bake in a 350 degree oven for 45 minutes or poke the center with a toothpick, skewer or knife and if it comes out clean it is ready. 

Feel free to add flavors like vanilla, cinnamon or chocolate chips. Top with butter and a sprinkle of salt. 

Roasted Tomatoes and Melted Mozzarella

Roasted Tomatoes and Melted Mozzarella

Roast sun-gold tomatoes in the oven with olive oil, garlic and salt for 10 minutes at 400. Place fresh mozzarella in jam jars and top with roasted tomatoes and bake at 300 for 10 minutes- rip fresh basil over the top and serve with toasted bread for dipping.

 

Zucchini, Fennel & Pistachio Salad

How many things can you possibly do with zucchini this time of year?  This is just one idea, it is crunchy, light & refreshing, and tons of crunch!

Zucchini, Fennel & Pistachio Salad

1.5 cup grated Sartori Sarvechio or Parmessan Reggiano

2 Meyer lemons, juice

1 bulb fennel, sliced thin on mandoline

4 small or 2 large zucchini or yellow squash, sliced thin

1/2 cup roasted pistachios, whole

1 teaspoon dried chili flakes

2 teaspoons kosher salt

1/2 cup extra virgin olive oil (Olea Farms-Arbequina)

Prep fennel and zucchini by slicing them very thin then toss all ingredients in a bowl. Serve immediately.  If you want to make the salad ahead of time, prep your ingredients and add the lemon and olive oil just before serving.

Click on links below to find ingredients and equipment. 

Where to buy:

Olea Olive Oil, Arbequina

http://www.oleafarm.com/

Sartori Sarvecchio Cheese?

http://www.vivantfinecheese.com/

or

http://www.sartoricheese.com/about-us/news/2013/10/14/sartori-sarvecchio%C2%AE-parmesan-named-%E2%80%9Cbest-healthy-cheese-in-the-world%E2%80%9D-at-2013-global-cheese-awards/

Chinese Mandoline

 http://www.amazon.com/Benriner-Japanese-Mandoline-Slicer-Green/dp/B0000VZ57C/ref=sr_1_1?ie=UTF8&qid=1410547146&sr=8-1&keywords=chinese+mandoline