15 Apr NAPA VALLEY CABERNET SAUVIGNON PAIRING – TOMATO-BASIL BRAISED MEATBALLS WITH
Meatballs-Yields roughly 16 meatballs
½ -pound ground beef
½ -pound ground pork
1 cup day old french bread, cubed
½ cup chicken stock
½ cup half and half
⅓ cup parsley, finely chopped
⅓ cup parmesan cheese
⅓ cup pecorino cheese
3 cloves garlic minced
½ teaspoon kosher salt
½ teaspoon black pepper
1 onion, small diced
3 cloves garlic minced
1 tablespoon olive oil
1 28 ounce can chopped tomatoes
1 jar (32 ounces) tomato Juice
1 bunch basil
¼ teaspoon fennel pollen
1 ½ cups “OO” flour or all purpose is okay
7 egg yolks
Pinch of Salt
Water as needed
2 tablespoons olive oil
3 cloves garlic, smashed
2 large bunch swiss chard, ribs removed, leaves roughly chopped
Preheat oven to 350°. Soak French bread cubes in chicken stock and ½ and ½ for 10 minutes, then drain as much liquid out as possible. In a large bowl combine all ingredients, mixing well. Form meatballs into 3-inch balls. Lay on a sheet tray and bake for 12 minutes or until just cooked through.
In a medium pot, over medium heat place olive oil, onions, and garlic. Sauté until onions are soft, about 3-5 minutes. Add chopped tomatoes and tomato juice. Add in whole basil leaves and stems(your going to remove these later) and the fennel pollen. Bring to a low simmer and cook for 15-20 minutes stirring often. Remove basil leaves and stems and add in meatballs and cover and simmer for 20 minutes longer.
Add all ingredients to the bowl of a food processor, fitted with the normal blade attachment. Pulse for about 10 seconds, or until the mixture reaches a crumbly texture. Added only a little water at a time to get this desired texture.
Remove the dough and form it into a ball with your hands, then place the dough on a lightly-floured cutting board. Knead the dough for 1-2 minutes until it is smooth and elastic. (If the dough seems wet or sticky, just add in some extra flour. You want it to be dry.)
Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes.
Roll out the pasta dough into your desired shape, either by hand or using a pasta maker. Cook the pasta in a large pot of salted boiling water until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta. Drain and use immediately.
Add the oil to a large sauté pan with the garlic. Cook over medium heat until the garlic turns golden. Remove the garlic and discard, leaving just the flavored oil. Add the chopped Swiss chard leaves and sauté until soft, about 4 minutes. Season with salt, to taste. Cook until the leaves are wilted. Serve immediately.
Courtesy of Mark Caldwell, Executive Chef Davis Estates