Pasta, Meatballs, and Breadsticks

Pasta with fresh Tomatoes and Rosemary
Recipe developed by BigBlackDog

1 lb pasta
6-7 fresh tomatoes (abt 4 cups), cored and diced
2-3 cloves of Garlic
2 TBL Extra Virgin Olive Oil (EVOO)
2 sprigs of fresh Rosemary, about 5″ long, minced
2 tsp Balsamic Vinegar
Salt and freshly Ground Black Pepper
Fresh Parsley, minced for garnish

1. Heat EVOO in a heavy saute over low heat. Gently saute the whole garlic cloves until each clove is just golden brown and easily pieced with a fork. Remove garlic cloves and on a cutting board mash cloves with a fork. Return mashed garlic to the saute pan.

2. Fill a large pot with water, salt and a dash of EVOO and heat over high until boiling. When the water boils cook pasta according to package directions.

3. While the pasta water is heating, add diced tomatoes and rosemary to the saute pan with the garlic and simmer for about 20 minutes. If you are serving meatballs, add the meatballs the last 5 minutes to heat.

4. When the pasta is done, remove the meatballs from the sauce and set aside. Then the past to the simmering tomatoes, toss and heat for about 1 minute.

5. Drizzle Balsamic Vinegar over the top of the pasta and sauce and gently stir. Plate, top with meatballs, garnish with minced parsley and serve.


Easy Meatballs
Recipe developed by BigBlackDog

1/2 lb ground beef
1/2 lb ground pork
2-3 Green Onion, finely minced
2 cloves garlic, minced
1/4 c fresh flat-leaf Italian parsley, chopped fine
1/3 cup plain breadcrumbs
1 egg
1/4 cup Parmesan cheese, grated
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 cup extra virgin olive oil

1. In a large bowl, combine beef, pork, bread crumbs, onion, garlic, parsley, salt, egg, Parmesan cheese, red pepper flakes, and salt.

2. Combine with hands until mixture is uniform, do not over mix. I wear surgical gloves when mixing with my hands.

3. Put a little olive oil on your hands and form mixture into balls about the size of a golf ball.

4. Pour about 1/2 inch of Olive Oil in straight sided, wide saute pan and heat over medium heat.

5. Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once. This should take about 10-15 minutes. Set aside.


Taboolee Soft Breadsticks
Recipe adapted from the Kitchen Ladies of Our Lady of Lebanon Maronite Catholic Church

1 3/4 c flour
1/2 c cracked wheat
Water to cover cracked wheat
1 packet of yeast or 1/2 oz of fresh yeast
1/2 c. warm water
1/2 tsp salt
1 green onion, minced (I used 3 TBL minced fresh chives)
5-6 fresh mint leaves, minced
1 c fresh parsley, minced
1 clove garlic, minced
1 tsp lemon juice or lemon zest
1 egg
Drop or 2 of water
Variations: 1/4 c pine nuts

Makes 1 loaf of bread or 9 Soft Breadsticks

1. Measure out 1/2 c Cracked Wheat and put it in a 1 c measure and fill it with water. Let this sit about 45 minutes until wheat has softened and absorbed most of the water.

2. In a bowl or a KA mixer add your yeast and 1/2 c warm water. Mix until yeast is completely dissolved.

3. Add flour, softened cracked wheat including any water not absorbed, salt, mint, parsley, garlic, onion and lemon juice or zest and pine nuts. Mix for about 5 minutes until dough forms a soft ball.

4. Oil a bowl or container with olive oil. Place dough in container and then flip dough over so that all sides are covered with olive oil. Cover and let rise for 1-2 hours until dough has doubled.

5. Remove dough from bowl and tear off golf ball sized pieces. Roll into an 8″ torpedo shape. I used the same technique to form the soft breadsticks that I use for my hot dog buns and it is wonderfully demonstrated in the below video:

6. Place breadsticks on a parchment lined baking sheet, cover and let rise again.

7. With a fork, whip the egg and add a drop or 2 of water. Brush each breadstick with egg wash.

8. Bake at 350 degrees for about 18-20 minutes.

From here.