Second-time recipes: Chicken meatballs, Bolognese, more

The Scottos are back to prepare classic Italian staples, from chicken meatballs alla fresco to whole wheat pasta with beef and chicken Bolognese. And for dessert: a seasonal orange blossom pound cake.

Chicken meatballs alla fresco
Servings:

Makes 6 servings

Ingredients

  • Meatballs

    • 2 pounds ground chicken
    • 2 slices American bread soaked in a 1/2 cup of milk
    • 1 cup finely chopped onions
    • 3 tablespoons chopped fresh parsley
    • 2 eggs
    • 4 tablespoons grated Parmesan cheese
    • 1/2 teaspoon finely chopped garlic
    • Salt and pepper to taste
    • 1 cup olive oil
  • Tomato sauce

    • 3 tablespoons extra virgin olive oil
    • 3 cloves garlic, crushed
    • 1/4 cup onions, minced
    • 1 tablespoon dry oregano
    • 1 teaspoon red chili flakes
    • 1 (28 ounce) can diced Italian tomatoes
  • Whipped ricotta and mascarpone

    • 8 ounces ricotta
    • 4 tablespoons mascarpone cheese
    • 1 tablespoon extra-virgin olive oil
    • Salt and pepper

Preparation

Baking Directions:

To make meatballs: In a medium bowl, mix the ground chicken, bread, onions, parsley, eggs, cheese and garlic. Season with salt and pepper. If the mixture is dry, add ½ cup of cold water and mix well. Form into about 12 meatballs. Place the meatballs in a sauté pan, heat the olive oil over medium to high heat and cook meatballs until brown on all sides, about 10 to 15 minutes. Drain the meatballs on paper towels.To make tomato sauce: In a heavy saucepan over medium heat, add the olive oil, garlic and onions, and cook for 5 minutes until lightly golden brown; reduce heat to medium low. Add tomatoes and cook for 20 minutes stirring occasionally. Set aside to cool slightly. To make cheese mixture: In a bowl, combine all ingredients with a whisk until smooth, season with salt and pepper to taste. In a large platter, place large dollops of the whipped mascarpone and ricotta mixture, top with meatballs, and drizzle tomato sauce on top of the meatballs and all around the platter; serve immediately.

Whole wheat pasta with beef and chicken Bolognese
Servings:

Makes 6 to 8 servings

Ingredients

    • 1/2 cup olive oil
    • 1 large carrot, chopped fine
    • 1 medium onion, chopped fine
    • 1 large bulb fennel, chopped fine
    • 1 teaspoon crushed red pepper flakes
    • 3 large garlic cloves, finely chopped
    • 1 pound ground chicken
    • 1 pound ground beef
    • 1 large can San Marzano tomatoes, chopped
    • 1 cup white wine
    • 2 cups beef stock
    • Salt and freshly ground black pepper
    • 1/4 cup butter
    • 1/2 cup Parmesan cheese
    • 1 package whole wheat pasta, cooked

Preparation

Baking Directions:

In a large saucepan, heat the olive oil over low heat. Add the carrot, onion, fennel, red pepper flakes and garlic. Simmer for about 15 minutes, or until the moisture evaporates, stirring occasionally. In the same pot, brown the chicken and beef then add the chopped tomatoes, white wine and beef stock to the saucepan. Stir and simmer over medium to high heat, stirring occasionally, for 1 ½ hours or until the sauce thickens. Remove from heat, stir in the butter (optional) and Parmesan cheese, season with salt and pepper. Add cooked whole wheat pasta to a large serving bowl and mix with the Bolognese sauce. Leave ½ cup of the sauce to top the pasta.

Orange blossom pound cake
Servings:

Makes 12 servings

Ingredients

    • 2 cups butter, softened
    • 4 1/4 cups sugar
    • 4 1/4 cups sifted cake flour
    • 2 1/4 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 cup milk
    • 9 eggs
    • 3 tablespoons orange flower water (available in specialty food stores)
    • Zest of 3 oranges, minced
    • 2 cups orange juice

Preparation

Baking Directions:

Preheat the oven to 350 degrees Fahrenheit. Grease and flour a Bundt pan. In a large bowl, mix the butter together with 2 ¼ cups of the sugar. Add the flour, baking powder, and salt and mix until well combined. Add the milk, eggs, 1 tablespoon of the orange flower water, and orange zest and beat until smooth. Pour the batter into the Bundt pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Poke holes all over the cake with a toothpick and let it cool thoroughly. In a small saucepan, combine the orange juice, the remaining 2 cups of sugar, and the remaining 2 tablespoons of orange flower water. Bring to a boil over high heat. Paint the sauce onto the cake with a pastry brush.

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