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Meatball-tini

6/2/2020

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Makes 6 to 8 appetizer servings

For those who love martinis as much as appetizers, I’ve combined the two to create the Meatball-tini. These mini-meatballs (they are no bigger than a thimble) go down easily, and I can eat them like candy.



​Mini-Meatballs

• ¾ cup fresh bread crumbs
• ½ cup whole milk
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 6 garlic cloves, finely chopped
• 3 pounds ground veal
• 1½ cups freshly grated Parmigiano-Reggiano cheese (6 ounces)
• 3 large eggs
• 3 large egg yolks, beaten
• 3 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish
• 1 tablespoon finely chopped fresh oregano, or 1 teaspoon dried
• 2½ teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 cups seasoned bread crumbs, for dusting
• Olive oil, for deep-frying
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Garnish and serve with:

• Pimento-stuffed green olives, speared onto toothpicks
• Patsy’s Vodka sauce (available at better grocers), heated

1. To make the mini-meatballs: Put the bread crumbs in a small bowl, drizzle with the milk, and let soak and soften for a few minutes.

2. Heat the oil in a large deep skillet over medium-high heat. Add the onion and garlic and cook until they are lightly browned, 3 to 4 minutes. Transfer to a plate and let cool.

3. Using your hands, mix the veal, soaked bread crumbs, and the onion mixture in a large bowl. Add the Parmesan, eggs, yolks, parsley, oregano, salt, and pepper and mix again until combined.

4. Dust the work surface with about ½ cup of the seasoned bread crumbs. On the bread crumbs, shape about ¾ cup the meatball mixture into a 1-inch-wide strip. Sprinkle the top of the strip with more seasoned bread crumbs. Cut the strip into ½- to ¾-inch lengths. Transfer the pieces to a large sieve or strainer and sprinkle lightly with breadcrumbs to prevent sticking. Rotate the sieve in a circulation motion to toss the strips of meat and form marble-size meatballs. Transfer the meatballs to a baking sheet. Repeat with the remaining meat mixture and bread crumbs.

5. Preheat the oven to 200ºF. Line a baking sheet with paper towels and place near the stove.

6. Pour enough oil into a large deep skillet to come 1 inch up the sides. Heat the oil over high heat to 360ºF. In batches without crowding, and adding more oil as needed, deep-fry the meatballs until browned and cooked through, about 1½ minutes. Using a slotted spoon, transfer to the baking sheet. Keep the cooked meatballs warm in the oven meatballs while frying the rest. (The meatballs can be cooled, packed into 1-gallon plastic storage bags, and refrigerated for up to 2 days or frozen for up to 2 months. Reheat before using in a 350ºF oven for about 10 minutes.)

7. For each serving, place a portion of meatballs in a martini glass. Garnish with parsley and green olives spears. Serve ramekins of the vodka sauce on the side for dipping the meatballs.

Photo: Gurwin Photography
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Struffoli Makes 6 to 8 servings

12/28/2015

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Patsy's Christmas Dessert
Christmas dinner is over. You have been eating for about 24 hours straight, starting with the Feast of Seven Fishes the night before. Dessert has come and gone, and you swear that you cannot eat another bite. And then, one of your aunts or cousins brings out a plate of her homemade struffoli, little balls of fried dough, glazed with honey, and you find that you can nibble just a bit longer. These go down very easily with an espresso or a glass of sweet wine, such as Marsala. (These can be—and often are—served for The Seven Fishes, too, because they don’t have any butter in them.)
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Peppers Siciliano Serves 4 to 6

11/2/2015

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Peppers Siciliano Serves 4 to 6
Here’s the southern Italian way of presenting roasted peppers, with garlic, capers, anchovies and olives creating a piquant dish. Please don’t be afraid of anchovies. Not many people appreciate these tiny, flavorful fish. Buy them packed in oil with salt, and do not drain or rinse. When I’m working with anchovies I usually eat one or two without adding anything to them.


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Frank’s Veal Cutlets Milanese

9/4/2015

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Frank’s Veal Cutlets Milanese
This past Friday – December 12th – would have been Frank Sinatra’s 99th birthday, so once again we celebrated ‘The Chairman of the Board’ – this time by hosting a commemorative luncheon (broadcast on SiriusXM’s ‘Siriusly Sinatra’ channel and hosted by Steve Tyrell).

Our special menu that afternoon featured many of Frank Sinatra’s favorite dishes, among them:

Serves 8




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Anise Biscotti

9/4/2015

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Makes about 4½ dozen

We keep desserts simple at Patsy’s Italian Restaurant. I think it is because my father worked at a bakery from when he was six years old, where he learned how much customers love the Old World classics like biscotti and cannoli. (There is a great story about his boss making him whistle all day long so he could tell that the kid wasn’t eating up the profits.) Many of our guest’s meals are finished with a plate of these anise biscotti and an espresso.


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