Meatless Meatballs
From: Mario Batali
1 pound stale country-style bread, crusts removed and cut into thick slices
1 1/2 cups milk
3 large eggs
1/2 cup grated pecorino or Parmigiano-Reggiano
1/2 bunch Italian parsley, chopped to yield 2 tablespoons
1 bunch basil, chopped
1 clove garlic, thinly sliced
Salt and pepper
1 cup extra-virgin olive oil
2 cups basic tomato sauce, recipe follows
Soak the bread slices in milk until soaked through, then squeeze dry. Crumble and tear the soaked bread into smaller pieces and process in the food processor, using quick pulses, to yield 4 cups soaked crumbs.
Mix the crumbs in a bowl with the eggs, cheese, herbs, and garlic, adding salt and pepper, as desired. Form into round balls about 2-inches in diameter. Set aside on a rack or plate to dry for about 15 to 20 minutes.
In a saucepan or deep skillet over medium-high heat, heat the oil to frying temperature, about 360 degrees F, and fry the bread balls until brown on all sides. Remove the balls as they brown and drain on a rack covered with paper towels.
Have the tomato sauce ready. Arrange the balls on a platter and spoon the sauce over. Serve immediately.
Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, cut into 1/4-inch dice
4 garlic cloves, thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Kosher salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes more. Add the tomatoes and their juice and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt, to taste.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Yield: 4 cups