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Spaghetti and Meatballs
(serves 6)
from the former Chianti Ristorante in Carmel, California
a recipe from Domenico Vastarella
Ingredients for Meatballs:
10 oz. Ground beef 1/4 loaf Italian bread, crust cut off
2 T. parsley, coarsely chopped 2 eggs
2 T. grated Pecorino or Parmesan cheese 3 garlic cloves
3 T. olive oil Pinch of salt and black pepper
Soak bread in water; strain and press all water out.  In mixing bowl combine all ingredients with bread.   Run cold water over hands; roll mixture into balls the size of 1/2 a tennis ball.   Heat olive oil in skillet.  Brown meatballs on all sides; do not cook through.
Ingredients for Tomato Sauce:
1 lg. can whole plum tomatoes 2 garlic cloves, minced
1 small bunch basil 2 T. olive oil
Salt and pepper to taste
Blend ingredients except olive oil in food processor.  In large frying pan heat olive oil; add sauce, bring to boil.  Simmer 10 min.; add meatballs; simmer 7-10 min.  Serve over spaghetti.

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