Sunday Sauce Recipe
Ingredients
For the Meatballs:
1 cup panko
¾ cup (180ml) milk
2 cloves garlic, grated
2½ teaspoons kosher salt
½ cup ricotta
2 large eggs
1 lb ground veal
1 lb ground pork
½ cup grated Parmigiano-Reggiano cheese
6 sprigs parsley, finely chopped
2 tablespoons fresh basil, chopped
For the Sauce:
2 tablespoons extra-virgin olive oil
Kosher salt
2 lb beef short ribs
8 oz hot Italian sausage
8 oz sweet Italian sausage
3 (24-oz) jars Martone St Campagna Sauce
1 teaspoon crushed red pepper
To Finish:
Fresh basil, chopped
Grated Parmigiano-Reggiano cheese
Instructions
For the Meatballs:
In a medium bowl, combine the panko and milk to make a panade. Let it soak 5–10 minutes until fully absorbed. Stir in the grated garlic and salt. Add the ricotta and eggs and mix until smooth.
Place the veal and pork in a large bowl. Add the panade mixture, Parmesan, parsley, and basil. Fold ingredients together just until combined — avoid overmixing to keep the meatballs tender.
Cover and refrigerate the mixture for about 2 hours. Once chilled, gently roll into 2-inch meatballs.
For the Sauce:
Heat the olive oil in a large braising pot over medium-high heat. Season the short ribs with salt and brown them in the pot along with the sausages, about 8 minutes, until evenly seared. Work in batches if needed to avoid overcrowding. Remove meats and set aside.
Add 3 tablespoons of olive oil to the same pot. Sear the meatballs 1–2 minutes per side, just until lightly browned. Avoid crowding the pan. Remove and set aside.
Add the jars of tomato sauce and crushed red pepper to the pot. Nestle in the short ribs, sausages, and meatballs. Cover and simmer over low heat for about 2½ hours, stirring occasionally so the meat does not stick or burn.
Just before serving, stir in chopped basil and adjust seasoning with salt as needed. Serve with pasta and sprinkle with grated Parmigiano-Reggiano cheese.
Cioppino Recipe
Ingredients
¼ cup olive oil
2 cup fennel, white part only, sliced thinly
2 shallots, sliced thinly
2 garlic cloves, sliced thinly
1/4 teaspoon red pepper flakes
1 cup dry white wine, such as Pinot Grigio
1 (24-oz) jar Martone St Mediterranean-Style sauce
3 cups seafood stock
kosher salt and freshly ground black pepper
2 teaspoons fresh oregano, chopped
4 snapper fillets (2-4oz each)
8-10 large shrimp, shell on but deveined
1 dozen mussels, scrubbed and purged (see note)
1 dozen littleneck clams or other small clams, scrubbed and purged
2 tablespoons butter
3 tablespoons parsley, minced
Crusty bread for serving
Instructions
Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and shallots and sauté for 10 minutes, until tender.
Stir in the garlic and red pepper flakes and cook for 2 minutes, until fragrant.
Add the wine and reduce for 3 minutes to cook out the alcohol. Pour in the tomatoes and stock, then season with kosher salt and black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes.
Add the seafood in the following order: first the snapper, the mussels and clams, then finally the shrimp. Do not stir.Bring to a simmer, lower the heat, cover, and cook for 8- 10 minutes, until the fish is opaque and flaky, the shrimp are pink, and the shellfish have opened. Discard any mussels or clams that remain closed.
Discard any mussels and clams that have not opened.
Note:
To Purge the Clams and Mussels:Inspect for cracked or dead shellfish. Live shellfish should be tightly closed; if slightly open, tap them. They should shut quickly. If they stay open, discard them.
Scrub the shells under running water with a stiff brush to remove any surface sand and debris. Prepare a large bowl with cold salted water (about ⅓ cup kosher salt per gallon). Submerge the clams and mussels completely and soak for 30 minutes. If the water becomes very murky, repeat the purge in a fresh bowl of salted water for another 10–15 minutes.
Rinse thoroughly in a colander before cooking.
Steak Pizzaiola Recipe
Ingredients
2 boneless New York strip steaks, about 1 pound each (½ to ¾-inch thick)
Kosher salt
¼ cup + 2 tablespoons extra-virgin olive oil, divided, plus more for finishing
4 tablespoons unsalted butter (for basting steak)
2 cloves garlic, peeled and crushed (for basting steak)
½ onion, sliced thinly
3 cloves garlic, sliced thinly (for sauce)
2 anchovies, chopped
½ cup white wine
24 ounces Martone St Arrabbiata Calabrian Chili and Garlic Sauce
2 tablespoons unsalted butter (for finishing sauce)
2 tablespoons chopped fresh parsley
Instructions
Allow the steaks to come to room temperature for about 30-45 minutes. Pat them dry and season liberally with kosher salt.
Heat a large cast-iron pan over medium-high heat for about 2 minutes. Add the ¼ cup olive oil to the pan and heat until it just begins to smoke. Carefully place the steaks in the pan and sear, undisturbed, for 4–5 minutes.
Flip the steaks, then add 4 tablespoons of butter and the crushed garlic cloves. Baste the steaks with the melted butter and garlic for about 3 minutes. Lower the heat to medium and continue to sear for another 1–2 minutes. The timing may need to be adjusted based on steak thickness and your desired doneness: 130–135°F for medium-rare, 140–145°F for medium.
Transfer the steaks to a cutting board and allow the meat to rest for 10 to 15 minutes, while you build the sauce.
In the same cast-iron pan used for the steaks, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and cook until soft and translucent, about 5–6 minutes.
Stir in the sliced garlic and anchovies and cook for 1–2 minutes, until garlic is fragrant and the anchovies have melted into the oil.
Deglaze with the white wine and simmer to reduce slightly, about 2–3 minutes. Stir in the sauce and turn the heat to low. Simmer for 6–8 minutes.
Remove the pan from the heat and stir in the remaining 2 tablespoons of butter and parsley. Slice the steaks and spoon the sauce over the top. Finish with a generous drizzle of olive oil.
