14 Eylül 2012 Cuma

TT Chefs' Recipes | Breaking up is(n't) hard to do

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Yes, meatballs and red sauce go together like bread and butter http://www.tastingtable.com/entry_detail/chefs_recipes/7526/Honey_Curry_Compound_Butter.htm , chips and dip http://www.tastingtable.com/entry_detail/chefs_recipes/6916/Onions_get_the_dip.htm or eggs and bacon http://www.tastingtable.com/entry_detail/chefs_recipes/7585/A_new_way_to_take_your_eggs.htm . But such strictness takes a toll on innovation, and Jason Neroni, the chef at Superba Snack Bar http://superbasnackbar.com/ in Los Angeles, has removed the meatball from its red sauce rut. Laced with ricotta, red pepper flakes and smoked paprika, the classic spheres take a lighter, spicier form. At Superba, Neroni serves the piquant meatballs alongside salsa verde, but is just as prone to pair them with spoonfuls of grainy mustard. Who said breakups have to be so hard?
   
   
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Pork Meatball
Thu. 13 Sep '12
Heavy Roller
Meatballs ditch the red
Yes, meatballs and red sauce go together like bread and butter, chips and dip or eggs and bacon. But such strictness takes a toll on innovation, and Jason Neroni, the chef at Superba Snack Bar in Los Angeles, has removed the meatball from its red sauce rut. Laced with ricotta, red pepper flakes and smoked paprika, the classic spheres take a lighter, spicier form. At Superba, Neroni serves the piquant meatballs alongside salsa verde, but is just as prone to pair them with spoonfuls of grainy mustard. Who said breakups have to be so hard?
Pork Meatballs
Recipe adapted from Jason Neroni, Superba, Venice, California
Yield: 12 to 15 meatballs
INGREDIENTS

½ cup fresh ricotta

1½ pounds ground pork

4 garlic cloves, finely chopped

½ cup flat-leaf parsley leaves, finely chopped

2 large eggs

½ teaspoon smoked paprika

1 teaspoon red pepper flakes

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Whole grain mustard, for serving
DIRECTIONS

1. Drain the ricotta: Lightly dampen a piece of doubled cheesecloth with cold water and use the cheesecloth to line a fine-mesh sieve. Place the ricotta in the sieve and set over a medium bowl to drain for 1 hour.

2. Preheat the oven to 375°. In a large bowl, combine the drained ricotta with the pork, garlic, parsley, eggs, paprika, red pepper flakes, salt and pepper. Use your hands to gently mix the ingredients together, and then roll into 2-inch meatballs.

3. Place the meatballs on a parchment-lined baking sheet and bake until browned and cooked through, about 20 minutes. Serve warm with mustard.
 
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About The Chef

Jason Neroni started his culinary career at age 16 in Disneyland's Club 33. Recognizing his love for cooking, he worked his way through some of the most celebrated kitchens in America and overseas, including Chez Panisse, Le Cirque, Blue Hill, El Bulli and Osteria La Buca. He is now the executive chef of Superba Snack Bar in Venice, CA, where he's created a new back-to-basics menu based on grassroots Italian cooking.

Superba Snack Bar, 533 Rose Ave., Venice, CA; 310-399-6400 or superbasnackbar.com
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