Cuzzetiello: The Genius Original Meatball Sandwich from Naples
Directions
- 1Prepare the tomato sauce by running 24 oz of whole peeled tomatoes through a food mill.
- 2In a high-rimmed pan or saucier over medium-high heat, coat the bottom of the pan with olive oil, add the chopped garlic and basil, and cook until garlic begins to brown.
- 3Add the pureed tomatoes, season with salt, and let it simmer gently.
- 4Cut off the end of an Italian bread roll and hollow it out, creating a vessel for the meatballs.
- 5Tear the bread into a bowl, add heavy cream, tomato sauce and grated garlic.
- 6Add roughly chopped parsley, salt and Pecorino Romano to the bread mixture and mix well.
- 7In a large bowl, combine ground pork, beef, and veal with two eggs, mixing thoroughly.
- 8Form the mixture into small meatballs and place them on a sheet tray.
- 9In a nonstick pan over medium-high heat, add enough olive oil to coat the pan by about an inch.
- 10Fry the meatballs in the oil until they are browned on both sides, adding them to the simmering sauce once done.
- 11Thin the sauce with water if necessary, and then cover and simmer for 30 minutes.
- 12Spoon the tomato sauce into the bread roll, add the meatballs, and then add another layer of sauce.
- 13Top the finished dish with basil leaves and grated Parmesan Reggiano.
Ingredients
- 24 oz whole peeled tomatoes
- 1 head garlic
- 1 stem basil
- 1 olive oil
- 1 salt
- 1 Italian bread
- 2 tablespoons heavy cream
- 2 tablespoons tomato sauce
- 1 handful parsley
- 1 Pecorino Romano
- 1 ground pork
- 1 ground beef
- 1 ground veal
- 2 eggs
Equipment
spoonknifefood millsaucepanhigh-rimmed pan or saucierbowlmicroplane gratersheet traytongs
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