 |
 |
Rao's restaurant is in New York City. This famed Italian eatery only has about eight tables, and you can't get a seat at one of them unless you are "invited" by one of the table's "owners." And don't think that calling up for a reservation years in advance will help; according to insider Michael Ciravolo, "You got a better chance of getting hit by lightning" than ever getting a seat, even by phone. Sounds a bit shady, huh? That's part of the charm!
Rao's Marinara Sauce:
two 28-ounce cans whole tomatoes with basil, must be imported San Marzano tomatoes
NOTE: Buy them at an Italian grocery or a specialty grocer, there are several brands available. Skip this recipe if you don't use these tomatoes, it makes that much difference!
1/2 cup olive oil
6 tablespoons minced onion
4 cloves garlic, peeled and minced
coarse salt and freshly ground pepper
12 leaves fresh basil, torn
pinch of dried oregano
- Remove tomatoes from the can and place in a large bowl, reserving juices.
- Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrane; set aside.
- Place oil in a large, nonreactive saucepan over medium-low heat.
- Add onion, and cook until soft and just beginning to brown, about 3 minutes.
- Stir in garlic and cook about 30 seconds.
- Stir in tomatoes and reserved juices, season with salt.
- Increase heat and bring to a boil.
- Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
- Stir in basil and oregano and season with pepper, continue cooking 1 minute more. Remove from heat and serve.
Rao's Frankie's Meatballs:
1-pound lean ground beef
1 pound ground pork
2 cloves garlic
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1 1/2 tablespoons chopped fresh Italian parsley
coarse salt and freshly ground pepper
2 cups plain dry breadcrumbs
1-2 cups water, room temperature
1 cup olive oil
cooked pasta, for serving, optional
- In a large bowl, combine beef and pork using your hands.
- Mince garlic and add to meat mixture along with eggs, cheese, and parsley, season with salt and pepper.
- Continue mixing with your hand until well combined.
- Add breadcrumbs and mix well.
- Add water, 1/2 cup at a time, and continue mixing until mixture is quite moist. Watch out here, if you add too much water, you won't be able to shape them so keep checking to make sure they still form into balls.
- Shape mixture into 2-inch balls (64 grams each). Makes 14 to 18 large meatballs.
- Heat oil in a large skillet over medium-high heat. Smash the other clove of garlic with the back of a knife and add to the skillet.
- Cook until lightly browned and fragrant, 1 to 2 minutes: remove with a slotted spoon and discard.
- Working in batches, add meatballs to the skillet.
- Cook until browned and cooked through, turning, about 10 minutes.
- Drain on paper towels and serve immediately with noodles and sauce.
- You can also place the meatballs in the sauce and simmer for 20 minutes and serve over noodles.
