Cabbage and Meatball Soup
1 cup Panko
1 egg
Half an onion diced (more or less if you prefer)
6 Cloves of Garlic diced (Same)
Half a Shallot diced
Handful or herbs chopped ( any combination of parsley, basil, thyme, cilantro)
6-7 cups Chicken Stock
1 lb Ground pork ( chicken, beef or turkey works too)
1/2 head of cabbage diced
Pecorino (optional)
Lemon (optional)
Olive oil
salt and pepper
Add ground meat, herbs, beaten egg, panko, half of your diced garlic, salt and pepper to a bowl and mix with your hands. Try not to over mix.
Roll into meatballs. Heat about 2 tbs oil on medium in your soup pot, brown the meatballs. When they brown, remove them and place back on plate.
Add your shallot, onion and garlic to the soup pot and cook until translucent, about 5 minutes. Bench scraper for the win.
Add your chicken stock to pot. Then add your meatballs back in, and add your cabbage in. Let it all cook together until the cabbage is soft.
Top with pecorino, Graza Oil and a squeeze of lemon.
Pasta Amatriciana Is one of my all time favorite dishes. It also happens to be the easiest. There are only 4 ingredients including the pasta.
All you need is a 1/2 red onion, tomatoes and bacon. Canned (28 oz.) or fresh tomatoes both work great here. I had good bacon so used it here, but guanciale is more traditional. Pancetta also works. This can be found in most markets. I usually use about 4 sliced thick cut. More never hurts.
I add a little butter to the sauce at the end but it not necessary. I just like Butter.
Dice your bacon and put in a cold pan. Turn on medium and cook until crispy. Pull out with a slotted spoon, but keep all that rendered fat in the pan.
Cook you half moon sliced onions in the rendered fat until melty. You don't want them to burn, you can always add a little olive oil if necessary.
Once your onions are soft, add your tomatoes and diced bacon to the onion and cook for 30 mminutes. Toss with your favorite pasta.
Serve it up. Add some pecorino and Graza