Italian for Everyone

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Here is another one of my favorite recipes to make and EAT from Rachel Ray.  It’s a little more labor intensive, but the result is terrific.  I added the drink and side that Rachel suggests with this meal.  I have not tried them, but I look forward to doing so.

* recipe can be found at Rachel Ray’s Website.

 

Step 1: Beverage

Campari Citrus Soda

  • 1 shot Campari
  • Ice
  • 3-4 ounces grapefruit juice
  • Ginger ale
  •  

    Preparation

    Fill a tall glass with ice. Pour a shot of Campari over ice. Add 3-4 ounces grapefruit juice. Fill to top with ginger ale.

     

    Step 2:  Main Course

    Chicken Parm Meatball Subs

  • 1 1/2 pounds ground chicken
  • 1 tablespoon grill seasoning blend (such as McCormick Montreal Steak Seasoning)
  • 1 large egg
  • 1 cup grated Parmigiano Reggiano cheese
  • 1/2 cup Italian breadcrumbs
  • A handful of chopped parsley leaves
  • 3 tablespoons extra virgin olive oil (EVOO), plus some for liberal drizzling
  • 2 large cloves garlic, cracked from skin and split
  • 1/4 teaspoon red pepper flakes (a healthy couple of pinches)
  • 1can crushed tomatoes, (28 ounces), such as San Marzano brand
  • 1 cup chicken stock
  • Salt and pepper
  • 8-10 leaves fresh basil, torn or shredded
  • 4 crusty 6-8-inch sub rolls
  • 1 1/2 cups shredded provolone cheese
  •  

    Preparation

    Pre-heat the oven to 425°F.

     

    Place chicken in a bowl and season with grill seasoning. Add egg, half of the grated cheese, breadcrumbs, parsley, and a serious drizzle of EVOO to the bowl. Mix the meat and form 12 large meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Be careful not to form the balls wider than your bread. The flattened balls will stay put on your sub, no roll-aways!

     

    Bake the meatballs 15 minutes until golden and firm. Switch the broiler on.

     

    While the meatballs bake, heat a medium skillet over medium heat. Add 3 tablespoons EVOO, about three turns of the pan, and garlic and cook 5 minutes then remove the cloves. Add crushed red pepper flakes then tomatoes and stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil. Reserve a extra sauce for dipping on dinner table.

     

    Remove the meat from oven and loosen with a thin spatula. Turn meat balls in sauce.

     

    Cut sub rolls making the bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler. Fill the bottoms of the breads with flattened balls and sauce. Combine the provolone and remaining Parmigiano. Cover the subs with cheese and return to broiler to melt the cheese until golden.

     

    Step 3:  Side Dish

    Shredded Veggie Salad

  • 2 hearts romaine or 1 small head iceberg lettuce, shredded
  • 1 medium beefsteak tomato, halved then very thinly sliced
  • 1 small green bell pepper, very thinly sliced
  • 1/2 medium onion, very thinly sliced
  • 1/4 cup hot pepper rings or pepperoncini, drained and chopped
  • 2 tablespoons red wine vinegar, eyeball it
  • 1/4 cup extra virgin olive oil (EVOO), eyeball it
  • Salt and pepper
  •  

    Preparation

    Mix salad and dress with vinegar, EVOO, salt, and pepper.

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    One response »

    1. This sounds absolutely wonderful! You are so wise to know what is in the food you eat. My family had a self sustaining farm when I was a young girl, so I am so excited that more people are getting to know about the food they eat and where it comes from! I like it! Love, Lib

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