Meatballs Pair with anything from a Sicilian Frappato to a big Barolo or Nebiola,

Staff pick: 2021 Nicosia Frappato 18$

Del’s Meatballs

1000 grams ground beef

500 grams ground pork or Italian sausage

200 grams

200 ML (1 cup) cold water

120 grams breadcrumbs, fine

100 grams pecorino cheese grated

60 ML (2 oz) EVOO

75 grams garlic, finely minced

10 grams red chili flake

10 grams black pepper

20 grams sea salt

3 farm fresh eggs, beaten lightly

1 bunch organic Italian flat leaf parsley, finely minced

In a large bowl or mixer, blend all ingredients together except water, eggs and oil. when completely combined add eggs, oil and water, blend until completely combined. With wet hands (use a bowl of cold water) shape into 60 to 90 gram (2-3 oz) balls. place balls between wax paper in a container and store in fridge for up to 3 days or freeze. Brown and finish in an oven-proof pan to 165 F at the center.

Makes 2 to 3 dozen smaller meatballs, 2 to 5 meatballs per person depending on appetite and use in an appetizer or entree'

For this starter (or carb-light main) think about a selection that is a bit lighter but with brightness to complement the acid in the simple tomato sauce of this dish

2021 Santa Tresa Frappato Siciliane 18$

Polpetti appetizer

500 grams Del’s meatballs

300 grams fresh chopped roma tomatos

60 ML (2 oz) Sicilian EVOO

40 grams Pecorino

20 grams (1 head garlic)

1/2 bunch fresh basil torn from stems and washed

5 grams sea salt

1 pinch red pepper flake

Brown Meatball’s in an ovenproof pan. Place in a 375 F oven and cook to an internal temp of 165 F. You can cook meatballs up to 2 days before service.

When your ready to serve, mix chopped tomatoes, garlic, 1/2 of salt and 1/2 pepper and place in pan with meatballs, cook until meatballs are reheated or until tomatoes release their water.

Plate and top with olive oil, salt, pepper and cheese. Serve alone or with a good baguette.

Serves 4 as an appetizer

Think big and dry with sophisticated fruit

2020 Vietti Nebiola 30$

2017 Fratelli Barolo 60$

Sunday Gravy

700 grams Del’s Meatballs

500 grams Del’s sweet or hot Italian Sausage

1.5 liters San Marzano crushed tomatoes

400 grams yellow onion, fine dice

250 ml red wine (any decent dry red blend)

250 ml Sicilian EVOO

75 grams crushed fresh garlic

14 grams crushed red pepper

20 grams sea salt

10 grams dried oregano

Brown meatballs and sausage in an enamel or stainless steel pot, remove to a separate bowl. In same pot brown onion in fat from meatballs and sausage and then add garlic. Add tomatoes, red pepper and oregano, bring to simmer and add sausage and meatballs, simmer for 30 minutes, add wine and salt to taste. add EVOO. Serve with garlic bread, a simple salad and your choice of bronze-dye cut pasta shape cooked al-dente. Top with Fresh Parm or Pecorino. All these ingredients are available at the shop!

Serves 4 to 6 as a big dinner

1 LB of pasta per 4 people please!