Entrees Archives - Pizza Today https://pizzatoday.com/topic/entrees/ 30 Years of Providing Business Solutions & Opportunities for Today's Pizzeria Operators Wed, 10 Sep 2025 15:45:57 +0000 en-US hourly 1 https://pizzatoday.com/wp-content/uploads/2021/10/20x20_PT_icon.png Entrees Archives - Pizza Today https://pizzatoday.com/topic/entrees/ 32 32 Penne with Nduja Vodka Cream Sauce https://pizzatoday.com/recipes/penne-with-nduja-vodka-cream-sauce/148751/ Mon, 24 Feb 2025 21:03:04 +0000 https://pizzatoday.com/?post_type=recipes&p=148751 Get the Penne with Nduja Vodka Cream Sauce Recipe Penne pasta tossed in a vodka cream sauce is a perfect entree. What could make it even better? Nduja. The spreadable nduja is great to incorporate into cream sauce to give it an enhanced flavor and increase the spice level. Try this basic recipe. Experiment with […]

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]]> Get the Penne with Nduja Vodka Cream Sauce Recipe

Penne pasta tossed in a vodka cream sauce is a perfect entree. What could make it even better? Nduja. The spreadable nduja is great to incorporate into cream sauce to give it an enhanced flavor and increase the spice level. Try this basic recipe. Experiment with the nduja vodka cream sauce to fit your customer base. More on nduja.

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Penne with Nduja Vodka Cream Sauce
Author: 
Recipe type: Entree
 
Ingredients
  • 3 cups crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup yellow onion, small dice (1/2 onion)
  • 1 tablespoon garlic, slivered (3 cloves)
  • ¼ cup vodka
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 1 cup heavy cream
  • 2 tablespoon extra virgin olive oil
  • 4 ounces nduja
  • 1 pound penne (cooked to al dente)
  • Basil, chiffonade
  • Grated Parmesan
Instructions
  1. Heat EVOO over medium heat and add onions.
  2. Sauté for 4-5 minutes until translucent.
  3. Add garlic and nduja.
  4. Sauté another 1-2 minutes until the sausage has melted.
  5. Add salt, pepper, chili flakes and tomato paste.
  6. Cook 1 minute.
  7. Add vodka and cook 2 minutes or until fully reduced.
  8. Add crushed tomatoes.
  9. Cook for 2 minutes and then stir in heavy cream.
  10. Let simmer another 15 minutes.
  11. Toss penne with cream sauce.
  12. Plate penne and top with basil, Parmesan and sea salt.

 

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]]> Grilled Pork with Rosemary and Apples https://pizzatoday.com/recipes/grilled-pork-with-rosemary-and-apples/147873/ Wed, 28 Aug 2024 13:55:58 +0000 https://pizzatoday.com/?post_type=recipes&p=147873 Get the Grilled Pork with Rosemary and Apples Recipe The Grilled Pork with Rosemary and Apples makes a nice addition to you fall entrees menu. The recipe was featured in Editor In Chief Jeremy White’s Kitchen article: Fall Apple Pizzas: Bring the crunch — and sweetness — to your menu this autumn. Print Grilled Pork […]

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The Grilled Pork with Rosemary and Apples makes a nice addition to you fall entrees menu. The recipe was featured in Editor In Chief Jeremy White’s Kitchen article: Fall Apple Pizzas: Bring the crunch — and sweetness — to your menu this autumn.

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Grilled Pork with Rosemary and Apples
Author: 
Recipe type: Entree
 
Ingredients
  • 4 rib pork chops, grilled
  • 1 tablespoon olive oil
  • ½ cup minced onion
  • 1 cup granny smith apples, diced
  • ¼ cup gin
  • 1 teaspoon chopped fresh rosemary
  • 1 cup apple juice
  • 2 Tablespoons butter
  • Salt, to taste
  • Pepper, to taste
Instructions
  1. Heat a heavy, medium-sized sauté pan over high heat. Add the oil, and swirl to coat the bottom of the pan.
  2. Add the onions and sauté until they just begin to caramelize, about 5 minutes. Add the apples and sauté another five minutes.
  3. Remove the pan from the heat and add the gin. Ignite the gin (be careful of the flames) and replace on the heat until the flames disappear.
  4. Add the rosemary and apple juice and simmer until the apple juice has reduced by two-thirds. Season, to taste, with salt and pepper.
  5. Right before serving, melt the butter into the mixture, constantly stirring. Pour sauce over grilled pork chops and serve.

 

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]]> Pappardelle with Roasted Red Pepper Pesto https://pizzatoday.com/recipes/pappardelle-with-roasted-red-pepper-pesto-2/146125/ Fri, 21 Jul 2023 14:30:09 +0000 https://pizzatoday.com/?post_type=recipes&p=146125 Get the Pappardelle with Roasted Red Pepper Pesto Recipe Here’s an inventive recipe that features a roasted red pepper pesto versus a ragu. Roasted red pepper is a flavorful alternative to pesto. Similar to fettuccini, Pappardelle is a wide, flat pasta able to hold thick sauces. Try this Pappardelle with Roasted Red Pepper Pesto Recipe: […]

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]]> Get the Pappardelle with Roasted Red Pepper Pesto Recipe

Here’s an inventive recipe that features a roasted red pepper pesto versus a ragu. Roasted red pepper is a flavorful alternative to pesto. Similar to fettuccini, Pappardelle is a wide, flat pasta able to hold thick sauces.

Try this Pappardelle with Roasted Red Pepper Pesto Recipe:

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Pappardelle with Roasted Red Pepper Pesto
Author: 
Recipe type: Entree
 
Ingredients
  • Large red bell pepper, halved and trimmed
  • 3 garlic cloves garlic, peeled
  • ¾ cup walnuts, chopped
  • ½ cup sun-dried tomatoes, drained
  • ½ cup fresh basil, plus 4 leaves for garnish
  • ½ cup grated Parmesan cheese (or Pecorino)
  • Salt and pepper to taste
  • ½ cup extra-virgin olive oil
  • 1-pound box pappardelle noodles
Instructions
  1. Place red-pepper halves skin-side down on an oven rack in 400 F oven. Roast 15-20 minutes, or until the skin shrivels. Set aside to cool.
  2. In a medium saucepan, cover garlic cloves with cold water; bring to boil. Reduce heat; simmer for 5 minutes until softened.
  3. Remove the garlic with a slotted spoon; set aside.
  4. Reserve water in the pan.
  5. Toast walnuts in a warmed frying pan (without oil), stirring constantly, over medium-high heat just until they start to turn golden. Remove from heat; place on paper towels.
  6. Place sun-dried tomatoes in the saucepan with reserved water, adding more water to cover as necessary. Bring to a boil, then simmer for about 10 minutes. Remove with a slotted spoon; set aside and blot to dry.
  7. Reserve the water in the pan.
  8. In a food processor, blend roasted red pepper, garlic, walnuts and sun-dried tomato with fresh basil, Parmesan, and salt and pepper to taste. Add the olive oil slowly until the mixture is smooth.
  9. Set the pesto aside. (You can freeze or refrigerate for later use.)
  10. Prepare pasta according to directions; drain, reserving ¼-cup pasta water.
  11. Transfer the pesto to a large serving bowl; add pasta, mixing in pasta water until a creamy consistency is achieved.
  12. Garnish with basil leaves and serve with additional grated cheese.

Explore more Winning Pasta Dishes.

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]]> Linguine Carbonara https://pizzatoday.com/recipes/linguine-carbonara/146124/ Fri, 21 Jul 2023 14:14:28 +0000 https://pizzatoday.com/?post_type=recipes&p=146124 Get the Linguine Carbonara Recipe A good Carbonara is one of my personal favorite sauces. It pairs exceptionally well with linguine. Carbonara is so easy to make yourself that you really shouldn’t consider any other option. Similar to spaghetti pasta, linguine is long, thin and holds sauce well. Linguine works well with red sauces, pestos […]

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]]> Get the Linguine Carbonara Recipe

A good Carbonara is one of my personal favorite sauces. It pairs exceptionally well with linguine. Carbonara is so easy to make yourself that you really shouldn’t consider any other option.

Similar to spaghetti pasta, linguine is long, thin and holds sauce well. Linguine works well with red sauces, pestos and Carbonara. Try this Linguine Carbonara Recipe:

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Linguine Carbonara
Author: 
Recipe type: Entree
 
Ingredients
  • ½ pound bacon, cooked and chopped
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 pound cooked linguine
  • ⅓ cup grated Parmesan
  • ⅓ cup grated Romano
  • 3 egg yolks
  • 1 whole egg
  • ¼ cup white wine (optional)
  • Salt and pepper, to taste
  • 3 tablespoons fresh chopped parsley
  • ½ cup fresh green peas (optional)
Instructions
  1. Heat oil in a large skillet to medium and add garlic, cooked bacon and peas. Sauté for just a couple of minutes while your pasta is hot and draining.
  2. Add the hot pasta and remove from heat so not to cook the egg too quickly.
  3. Beat eggs, then add to your pasta while constantly tossing.
  4. Add back to a low heat for just a minute or so and add in your grated cheeses, parsley and salt and pepper, to taste.

Explore more Winning Pasta Dishes.

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]]> Rigatoni with Vodka Sauce and Prosciutto di Parma Cracklings https://pizzatoday.com/recipes/rigatoni-with-vodka-sauce-and-prosciutto-di-parma-cracklings/144042/ Thu, 22 Sep 2022 20:26:22 +0000 https://pizzatoday.com/?post_type=recipes&p=144042 For the Rigatoni: Print Rigatoni Author: Pizza Today Recipe type: pasta   Ingredients 1 pound Rigatoni 2 tablespoons salt Instructions Add 6 quarts into a pot and bring to a boil with 2 tablespoons salt. Add 1 pound Rigatoni and cook for 12 minutes. 3.5.3251   For the Prosciutto di Parma cracklings: Print Prosciutto di Parma Cracklings […]

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]]> For the Rigatoni:
Print
Rigatoni
Author: 
Recipe type: pasta
 
Ingredients
  • 1 pound Rigatoni
  • 2 tablespoons salt
Instructions
  1. Add 6 quarts into a pot and bring to a boil with 2 tablespoons salt.
  2. Add 1 pound Rigatoni and cook for 12 minutes.

 

For the Prosciutto di Parma cracklings:

Print
Prosciutto di Parma Cracklings
Author: 
Recipe type: topping
 
Ingredients
  • 4 slices of fatty Prosciutto di Parma, approximately 2.3 ounces
Instructions
  1. Stack the slices of ham atop each other, then slice horizontally through the meat.
  2. Stack again and slice across in ¼ to ⅛-inch strips.
  3. Heat up the olive oil in a pan and wait until just smoking.
  4. Add the prosciutto while trying to separate every individual slice.
  5. Turn heat to medium and separate the slices while cooking.
  6. Cook 5 minutes, stirring constantly until the ham has turned crispy.
  7. Turn heat off and remove the cracklings to a paper towel to drain.

 

For the Sauce:

Print
Rigatoni with Vodka Sauce and Prosciutto di Parma Cracklings
Author: 
 
Ingredients
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • ¾ cup finely diced onions
  • 9 to 12 plum tomatoes with juice (approximately 28 ounces total)
  • 2 teaspoons salt
  • 2 garlic cloves, peeled and smashed in one piece
  • Pinch of red pepper flakes, (optional)
  • ¾ cup heavy cream
  • ½ cup vodka
  • 1 large sprig plus one bud fresh basil
  • 1-2 tablespoons Prosciutto di Parma cracklings (recipe above)
Instructions
  1. Heat a large sauté pan on high with the butter and extra virgin olive oil and add onions while the pan and oils are heating up.
  2. While the onions are cooking, tear apart the tomatoes, then rub the tomatoes until they fall apart into small pieces. Add them to the sauce.
  3. Stir the onions on high heat for two minutes, then turn onions to medium and sauté while stirring for 5 more minutes.
  4. When onions are transparent, add tomato, one cup of pasta water and the salt with a pinch of red pepper flakes (optional).
  5. Cook to thicken the sauce for another eight minutes.
  6. Remove the garlic pieces from the sauce. Add the heavy cream and vodka, as well as the large sprig of basil and cook on medium high for 5 more minutes.
  7. Turn off heat. (Note: if you feel the sauce is too thick or thin, either add more pasta water or cook for extra few minutes.)
  8. Discard the basil and add 1 ¼ cup grated Parmigiano Reggiano.
  9. After stirring in the cheese, add the rigatoni to the sauce and toss to coat the pasta.
  10. Place the sauced rigatoni in a large bowl and scatter Prosciutto di Parma cracklings across the top. Add a big sprig of basil to the dish and enjoy.

 

 

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]]> Timballo di Orecchiette al Forno https://pizzatoday.com/recipes/timballo-di-orecchiette-al-forno/133335/ Sun, 01 Aug 2021 04:01:34 +0000 https://pizzatoday.com/recipes/timballo-di-orecchiette-al-forno/ For the pasta: Print Timballo di Orecchiette al Forno- Pasta Author: Pizza Today   Ingredients 14 ounces dried orecchiette pasta Instructions Heat 3.5 quarts of water and 2 tablespoons of sea salt in a pot to boiling. Add the pasta and cook for 10 minutes making sure the pasta is al dente. (The pasta will be […]

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]]> For the pasta:
Print
Timballo di Orecchiette al Forno- Pasta
Author: 
 
Ingredients
  • 14 ounces dried orecchiette pasta
Instructions
  1. Heat 3.5 quarts of water and 2 tablespoons of sea salt in a pot to boiling.
  2. Add the pasta and cook for 10 minutes making sure the pasta is al dente. (The pasta will be cooked later also.)
  3. Reserve one cup of the pasta water to add to the sauce and drain pasta in a colander.
  4. Reserve for later.

 

 

For the sauce:

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Timballo di Orecchiette al Forno Sauce
Author: 
 
Ingredients
  • 4 tablespoons extra virgin olive oil
  • ½ cup onions
  • 3 tablespoons minced carrot
  • 3 tablespoons minced celery
  • 6 ounces ground pork sausage
  • 6 ounces ground beef
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 12 ounces chopped tomato in puree (do not use tomatoes in water)
  • ¼ teaspoon fennel pollen or ground fennel seed
  • ¼ teaspoon dried oregano
  • 1 tablespoon chopped fresh basil
  • ½ cup Pecorino Romano
  • ½ ball Burrata cheese
Instructions
  1. Heat the olive oil on medium-high heat and place the onions in the pan.
  2. Once they start to simmer, place the carrot and celery in the pan.
  3. Turn heat to medium low and sweat the vegetables for 12 minutes.
  4. Turn heat to medium high again and add the beef and pork sausage to the pan in small amounts, chopping the chunks as they brown.
  5. Add the tablespoon of salt to mea, then add the red wine, red pepper flakes, pollen, oregano to simmer for 3 minutes.
  6. Add the tomatoes and ½ cup of the reserved pasta water and simmer on medium low for 15 to 20 minutes, stirring occasionally. (If the meat is too chunky, use a metal spatula to break it up.) The sauce should have thickened considerably.
  7. Turn the heat off and reserve.

 

 

For the eggplant:

Print
Timballo di Orecchiette al Forno Eggplant
Author: 
 
Ingredients
  • One medium, less bulbous, eggplant with straight sides
  • 1 tablespoon sea salt
  • 2 tablespoons flour
  • 4 tablespoons extra virgin olive oil
Instructions
  1. Cut 4 slices from the center of the eggplant measuring just over ¼ inch thick.
  2. Lay the slices down and lightly sprinkle them with the see salt on both sides for 5 minutes to bleed moisture.
  3. Using a paper towel, soak up the eggplant moisture from each side.
  4. Place the flour on a small plate and dredge each eggplant slice into the flour by pressing down.
  5. Heat the extra virgin olive oil in a large sauté pan on high heat.
  6. Just before the olive oil begins smoking, place the eggplant in the oil and fry for 3 minutes on each side to just browned.
  7. Remove and reserve.
  8. Final assembly and bake:
  9. Pre-heat oven to 350 F.
  10. Mix 1 cup of the now-cooled pasta with 1 cup of the now-warm pasta sauce and ½ cup of the Pecorino Romano and 1 tablespoon minced fresh basil in a bowl and toss together.
  11. On a baking parchment-lined tray, place a 3 ¾ inch diameter round mold (also called cutters).
  12. Then place the first slice of eggplant inside. (if your slices are too big or small use one size up or down in mold. This mold is to just keep the chunky sauce and pasta from falling out.)
  13. Top the first slice with 2-3 tablespoons of the pasta mix making ¾ of an inch in between the slices.
  14. Continue with other slices until the fourth slice. You may raise the ring mold up as you finish the last filling. Leave the last slice as the top or lid.
  15. Carefully remove the ring and place the tray into the oven for 15 minutes.
  16. Heat up some tomato sauce for the plate. Pick some basil buds for garnish.
  17. After the bake, remove the Timballe and place on the warmed pasta sauce.
  18. Rip the burrata in half with your fingers and place strips (Stracciatella) from half of the ball on top of the eggplant.
  19. Garnish with coarse sea salt, grated Pecorino and basil buds.

 

 

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]]> Sausage and Cheese Ravioli https://pizzatoday.com/recipes/sausage-and-cheese-ravioli/133306/ Thu, 30 Jul 2020 20:19:40 +0000 https://pizzatoday.com/recipes/sausage-and-cheese-ravioli/ For the Filling: Print Sausage and Cheese Ravioli FILLING Author: Pizza Today   Ingredients ¼ cup olive oil 6 ounces ground sausage, partially cooked Salt and pepper to taste 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry ¼ cup mascarpone ⅓ cup grated Parmesan Ravioli dough (recipe follows) Instructions In a large sauté pan, […]

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]]> For the Filling:

Print
Sausage and Cheese Ravioli FILLING
Author: 
 
Ingredients
  • ¼ cup olive oil
  • 6 ounces ground sausage, partially cooked
  • Salt and pepper to taste
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • ¼ cup mascarpone
  • ⅓ cup grated Parmesan
  • Ravioli dough (recipe follows)
Instructions
  1. In a large sauté pan, heat olive oil.
  2. When almost smoking, add the sausage and season with salt and pepper.
  3. Cook until all the liquid has evaporated from the sausage.
  4. Add spinach; cook for 2 minutes.
  5. Remove from heat; pulse mixture in food processor until you get a coarse texture.
  6. Place in mixing bowl; stir in mascarpone and Parmesan.

 

For the Ravioli:

Print
Sausage and Cheese Ravioli
Author: 
 
Ingredients
  • 3 cups unbleached white flour
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup warm wate
Instructions
  1. Sift flour and salt together.
  2. Place flour mixture on a board, making a well in the center of the flour.
  3. Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly. Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
  4. Knead dough well, until smooth; cover the dough; let it rest for 15 minutes.
  5. Cut dough in half; roll each half on a floured board into a thin sheet (about 1/16- to ⅛ inch-thick).
  6. To assemble:
  7. Drop about 1 teaspoonful of filling about 1½ inches apart all along the dough.
  8. When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
  9. Using your fingers, gently press dough between each dab of filling to seal it.
  10. Cut ravioli into squares with a zig-zag-edged pastry cutter, or very sharp knife.
  11. Allow ravioli to dry for one hour before cooking.
  12. Drop ravioli into 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
  13. Remove cooked ravioli from pot carefully with a spider; drain well.
  14. Finish with proprietary sauce.

 

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]]> Tomato and Spinach Pasta https://pizzatoday.com/recipes/tomato-and-spinach-pasta/133309/ Sat, 30 May 2020 20:29:29 +0000 https://pizzatoday.com/recipes/tomato-and-spinach-pasta/ Print Tomato and Spinach Pasta Author: Pizza Today   Ingredients 6 cups tomatoes, diced 2 teaspoons fresh garlic, minced 1 ½ teaspoon salt ½ teaspoon pepper, freshly ground ⅓ cup extra virgin olive oil 1 cup fresh spinach leaves, torn 16 ounces cavatappi 3 tablespoons ricotta cheese Instructions Combine tomatoes, garlic, salt, pepper and olive oil […]

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Print
Tomato and Spinach Pasta
Author: 
 
Ingredients
  • 6 cups tomatoes, diced
  • 2 teaspoons fresh garlic, minced
  • 1 ½ teaspoon salt
  • ½ teaspoon pepper, freshly ground
  • ⅓ cup extra virgin olive oil
  • 1 cup fresh spinach leaves, torn
  • 16 ounces cavatappi
  • 3 tablespoons ricotta cheese
Instructions
  1. Combine tomatoes, garlic, salt, pepper and olive oil and set aside while pasta cooks.
  2. When pasta is al dente, drain and toss with tomato/oil mixture and spinach.
  3. After spinach starts to wilt, sprinkle with cheese and serve.

 

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]]> Nashville Hot Chicken Fettuccini Alfredo https://pizzatoday.com/recipes/nashville-hot-chicken-fettuccini-alfredo/133284/ Tue, 31 Mar 2020 20:04:56 +0000 https://pizzatoday.com/recipes/nashville-hot-chicken-fettuccini-alfredo/ Print Nashville Hot Chicken Fettuccini Alfredo Author: Pizza Today Recipe type: Entree   Ingredients 2 pounds chicken tenders 1 cup buttermilk 2 large eggs 2 cup flour 5 tablespoons cayenne 3 tablespoons hot sauce 1 teaspoon garlic powder ½ tablespoon smoked paprika Salt and black pepper, to taste 1 tablespoon brown sugar 1¾ cups heavy cream, divided […]

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Print
Nashville Hot Chicken Fettuccini Alfredo
Author: 
Recipe type: Entree
 
Ingredients
  • 2 pounds chicken tenders
  • 1 cup buttermilk
  • 2 large eggs
  • 2 cup flour
  • 5 tablespoons cayenne
  • 3 tablespoons hot sauce
  • 1 teaspoon garlic powder
  • ½ tablespoon smoked paprika
  • Salt and black pepper, to taste
  • 1 tablespoon brown sugar
  • 1¾ cups heavy cream, divided
  • 6 tablespoons unsalted butter
  • 6 ounces grated Parmesan cheese
  • 6 ounces shredded white cheddar
  • 1 teaspoon kosher salt
  • Cracked black pepper to taste
  • Spicy aioli
Instructions
  1. Chicken Prep: Rub chicken with salt and pepper and refrigerate for up to 24 hours.
  2. In a medium bowl, whisk eggs, milk and hot sauce.
  3. In another bowl, combine flour, cayenne, garlic powder, paprika, black pepper, salt and brown sugar.
  4. Dredge chicken in flour mixture, then into milk mixture and back into flour mixture.
  5. Deep fry until chicken is cooked through and crispy.
  6. Cut chicken into strip and set aside.
  7. Fettuccine Pasta and Sauce: Combine 1¼ cups cream with the butter in a large sauté pan.
  8. Heat over a low flame, whisking until the butter melts and the cream comes to a slow simmer.
  9. Add salt and black pepper.
  10. Remove the pan from the heat.
  11. Boil the pasta until slightly undercooked (it will continue to cook while you finish the sauce).
  12. Drain the pasta and add it to the pan.
  13. Add the remaining ingredients.
  14. Heat the pasta and sauce over a low flame, tossing gently, until the cheese melts and incorporates into the sauce and the sauce thickens, about 1 to 2 minutes.
  15. If holding, right before service, add a touch more cream to loosen.
  16. Top with hot chicken strips and add a drizzle of spicy aioli and sprinkle of Parmesan.

 

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]]> Mozzarella-stuffed Meatballs https://pizzatoday.com/recipes/mozzarella-stuffed-meatballs/133283/ Tue, 31 Mar 2020 20:00:17 +0000 https://pizzatoday.com/recipes/mozzarella-stuffed-meatballs/ Print Mozzarella-stuffed Meatballs Author: Pizza Today Recipe type: Entree   Ingredients 1 pound ground pork 1 pound ground beef 18 fresh mozzarella balls, ciliegine-sized 1 cup cubed day-old Italian bread ½ cup milk 1 teaspoon each dried oregano and dried basil, crumbled ¼ cup minced flat-leaf parsley ¼ cup grated Romano cheese 2 large egg, lightly beaten […]

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Print
Mozzarella-stuffed Meatballs
Author: 
Recipe type: Entree
 
Ingredients
  • 1 pound ground pork
  • 1 pound ground beef
  • 18 fresh mozzarella balls, ciliegine-sized
  • 1 cup cubed day-old Italian bread
  • ½ cup milk
  • 1 teaspoon each dried oregano and dried basil, crumbled
  • ¼ cup minced flat-leaf parsley
  • ¼ cup grated Romano cheese
  • 2 large egg, lightly beaten
Instructions
  1. In a large mixing bowl, combine the pork and beef.
  2. In another bowl, soak the bread in the milk until it is saturated. Squeeze the bread and drain off excessive milk.
  3. Tear the bread into small pieces and add it to the meat.
  4. Add the remaining ingredients, except mozzarella balls. Mix thoroughly.
  5. Take roughly 2 ounces of meat mixture and form around mozzarella ball. Repeat for remaining mixture.
  6. Arrange the meatballs on a sheet pan fitted out with a drain tray (or use a spray-coated pizza screen).
  7. Bake the meatballs until cooked through. Set aside. (Can be prepped ahead and held, covered, refrigerated, for up to four days. Or frozen.)
  8. Serve atop Spaghetti with marinara.
  9. Sprinkle with grated Romano.

 

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