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“Polpette”, Italian for meatballs. My version calls on the holy trinity of meats veal, pork, beef, and sausage for extra deliciousness. The secret to a great meatball is a balance of meats, parmigiano & pecorino cheeses, and bread soaked in milk to lighten up the texture. No breadcrumbs! This is a Palladino family favorite!
Italians adore fried meat…and so do I! In Trattorias all over Northern and Central Italy you’ll find breaded lamb chops. Crispy, crunchy, packed with flavor and so much fun to eat. Once you try these you’ll know why they are so revered!
Italian for "Candles", this long tubular candlestick-like pasta reigns from Campania in southern Italy. One of my favorite pasta shapes because they are so much fun to eat! The sauces is just a few ingredients; zucchini, EVOO, garlic, aromatic squash blossoms, basil, mint, and cheese. You're going to love this pasta!
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