Tag Archives: spaghetti

Albóndigas Variation (Meatballs: Eat some now, freeze some for later)

28 Jun

You would think that I came from hunger.

I stockpile like a squirrel in autumn. (And like squirrels, I sometimes forget where the hell I stockpiled my treasures, but that is another matter for a day when we are discussing organization. Today, we are not). I don’t feel safe unless there are plenty of foodstuffs laid by, whether for unexpected guests, an emergency supper,  the coming of The Apocalypse, or the nuclear winter. I’m a Cold War baby and that’s how I roll.

Sauté onion and garlic in a saucepan, drop in frozen meatballs and a tin of crushed tomatoes with your preferred herbs and spices and in 20 minutes of lively simmer – gorgeous sauce for spaghetti and meatballs!

There’s nothing I like more than a pantry full of stuff with which to make meals, except a freezer full of stuff that is already made (by me, of course, because the supermarket has freezers full of simulated-food garbage I won’t pay for, cause it’s  simulated food garbage I won’t eat).

To freeze, place cooled meatballs in a freezer bag. Lay the bag flat on a plate and stick in freezer so the meatballs don’t freeze stuck together. When completely frozen through, remove plate, shake the bag to unstick meatballs, squeeze air out, and leave bag in freezer. Use within three months (or before freezer burn sets in!)

Thus, this meatball recipe – a variation on my dad’s excellent meatballs. We call them albóndigas and like to make them neutrally flavored for freezing, so that whatever the occasion you can drop them in an Italian-style tomato sauce, serve them with buttered noodles, make a meatball sandwich, stick them with toothpicks and call them hors d’oeuvres, do whatever, adding your favorite seasonings later.

Cheese, please!

Use some hot off the stove, and freeze the rest. You never know when they will save your life….

Cloudy, with a chance of meatballs!

Albóndigas (Variation on Pedro’s Albóndigas)

5 cloves garlic, peeled

1 generous Cup onion, chopped

2 Tbs olive oil

1 Cup mixed fresh herbs (or 4 Tbs dry), such as basil, oregano, thyme, marjoram, parsley

2 tsp Old Bay Seasoning

1 tsp salt

3 lbs ground beef (you can substitute 1lb of pork for 1lb of beef)

2 whole eggs (optional)

1 cup breadcrumbs (plain, or seasoned with similar herbs to those you chose above)

Whir garlic, onions, olive oil and parsley in a blender or food processor until minced fine. Add herbs, Old Bay, and salt and pulse a few times until it forms a paste.

In a large bowl place meat, seasoning paste, optional eggs, roasted red pepper, and bread crumbs. Mix well so that breadcrumbs are evenly distributed. Using your hands, roll into balls about 1.5 inches across. You can dip your hands in water to keep from sticking.

Heat 2 Tbs oil in heavy skillet at medium heat until the oil flows like water and a meatball dipped in it sizzles softly. Fry several at a time (use tongs to turn quickly) browning on all sides, then lower to medium low and cook for about six minutes, shaking the pan and turning meatballs occasionally. When they are cooked through, cool on paper towels. Can be frozen for three months in an airtight container.

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Aglio, Olio e Peperoncino (adapted for campsite family meals)

5 Jun


Disclaimer: This is in no way an authentic version of the Roman classic dish of spaghetti with garlic, oil and hot red pepper flakes. I have lived in Italy, I have had (and made) the real aglio- olio….and it is sublime in its balance and simplicity. I am not trying to improve on perfection. I am just adapting it to my imperfect life!

My adaptation is also pretty sublime, simple and balanced, but it is definitely not the original. So with apologies to Patrizia and Sandro (whose agonized “No!” when he saw me add cheese to the dish once still reverberates in my head) and any other Roman who happens upon this recipe…here we go!

This is a version that I cooked up in 15 minutes this week at a windy beachside campsite on a propane camp stove for me and my pre-K camper (who has just — thank heavens — made the breakthrough to spicy food). So convenient and successful, I made it twice over the week. I also sometimes add broccoli crowns to the pasta water when there are about four minutes left in the boil

Aglio, olio e peperoncino (adapted for camping)

The classic Roman versión uses spaghetti, but that is currently too messy for my kid. I like a tube-y or curly pasta. For the purposes of our camp kitchen I used three-minute rotini – a pasta that boils up in three minutes. It is decidedly flabby compared to regular pasta, but was adequate for the less fussy camping life. I actually prefer Bionaturae’s organic whole wheat pastas in this dish; they add a nutty flavor that I like very much. This is also a one pot dish (except for the colander) which is great when you haven’t got running water!

Serves two, but is quite easy to double up

½ lb pasta of your choice (preferably spaghetti or something long and lean rather than scoopy. If you choose the broccoli option, penne is a good choice)

(one or two handfuls broccoli florets; optional)

2 Tbsp extra virgin olive oil

3 cloves garlic, minced

1/8 to ¼ tsp hot red pepper flakes

1/4 cup grated grana padano or parmigiano reggiano

Boil the pasta according to package instructions, making sure to salt the water well. If using broccoli, add to the pasta water 3-4 minutes before the pasta is fully cooked. Drain and reserve in a separate bowl or the colander. In the same pot that you cooked the pasta, add the olive oil, lowering heat to medium. When the olive oil is loose and fragrant, add the garlic and red pepper flakes (to taste) and stir around until the garlic is golden (not brown). Add the pasta (and broccoli) back to the pot and mix well, adding grated cheese. Serve!

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