At some point you have to ask yourself if you’re comfortable mixing raw meat, eggs and milk with your bare hands. If the answer is “yes” i feel i can trust your opinion on food.

Justin Severino was the best butcher i ever bought meat from in California. Too bad he moved to Pittsburgh.

That is a real bottle of 2005 Gaja Barbaresco on the table. It was given to me as a gift by Angelo himself. i still didn’t like it.
That’s right. i sometimes use canned tomatoes. If Marcella Hazan does, so too can i.

The Italians have a whole bunch of food that is extremely relaxing to make if you actually take the time to do it right. The end result is better, but if the more you do it the more you realize the process better as well. Pasta and risotto are my zen rock gardens.

Rose from Moulin de Gassac, the second label of Mas de Daumas Gassac. Cheap, summery rose (the only kind i can stand. Who the hell pays $35 for rose?)

Again, taking time.

This is one of those tools that needs to be utilized more. We always talk about cluttered kitchens, but stuff like this is indispensable.

Sauce. ‘Nuff said.

Meatballs, done right, will erase most bad childhood nostalgia for dry lumps of beef.

The final product. Decidely south of France wine pairing because i felt like it. Rimbert was drinking better than it has been in a while.

~ by Cory Cartwright on May 15, 2010.

6 Responses to “Meatballs”

  1. nothing at all wrong with canned tomatoes! they have their place over fresh ones in some instances…just like fresh pasta is not necessarily better than dried, just different roles in kitchen. the meatballs look dee-lish!

  2. Looks incredible. Better to get Gaja as a gift and not like it than to pay for it I suppose.

  3. The great thing about canned tomatoes is that they are canned at their peak season, so they are superior product for the majority of the year.


  4. I can my own tomatoes. But, generally run out by mid winter. Next year I may need to do 40 lbs of my own and not split them.
    If you ever want to try, let me know.

  5. I grew up in an Italian household with five other siblings. Suffice it to say that meatballs were a staple and being the oldest daughter I was called upon many times to mix raw meat, milk and eggs with my bare hands. It was the seventies. I listened to the Grateful Dead back then. You can draw your own conclusions. But you haven’t rolled a meatball between the palms of your hands until it induces you into a trance like state! Just try it once. You’ll know what I mean. :-)

    The background image with the long strands of pasta draped on towels brings back memories of my Zizi’s (aunt’s) kitchen, all covered in strands of pasta and Chianti flasks. She made the best gravy ever and used canned tomatoes.


    PS: I love that there is a bottle of Bugey de Cerdon tucked back there on your counter top.

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