Philadelphia RowHome Magazine Food Issue

Page 46




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DIRECTIONS: Combine beef, veal and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper. Blend bread crumbs into meat mixture. The mixture should be very moist but still hold its shape if rolled. Shape into meatballs. Heat olive oil in a large skillet (to about 275300 degrees). Fry meatballs in batches. When the meatball is very brown and slightly crisp, remove from the heat and drain on a paper towel. >

“If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better...”


Pesto Potato Salad INGREDIENTS: « 5 lb potatoes, cleaned and cubed « 5 stalks of celery « 1 onion , peeled « cup pesto sauce « Salt, pepper and olive oil (to taste) DIRECTIONS: Chop onion and celery fine and set aside. Bring a large pot of salted water to a boil. Add prepared potatoes and cook until al dente. Start checking in ten minutes with a fork. Once potatoes are at desired firmness, remove from water and let completely cool. Toss potatoes in remainder of ingredients to cover completely. Chill, and then serve! >

photos by Mr. Usaji and Jules Stone Soup

INGREDIENTS: « 1 lb ground beef « 1 lb ground veal « 1 lb ground pork « 2 cloves garlic, minced very fine « 4 eggs « 1 cup freshly grated Romano cheese « cup fresh Italian parsley, chopped « salt and ground black pepper to taste « 1 cup Italian bread crumbs « 1 tsp garlic powder « Olive oil for frying

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