CLASSIC SPAGHETTI AND MEATBALLS WITH GARLIC CHEESY BREAD

CLASSIC SPAGHETTI AND MEATBALLS WITH GARLIC CHEESY BREAD World Cuisines

Ingredients for Meatballs • 2 slices white sandwich bread (crusts discarded), torn into small cubes • 1/2 cup buttermilk 1 pound ground beef chuck • 1/4 cup grated Parmesan cheese • 2 tablespoons minced fresh parsley leaves • • • 1 large egg yolk 1 small clove garlic, minced (1 teaspoon) 3/4 teaspoon table salt Ground black pepper Vegetable oil for pan-frying (about 1 1/4 cups)

Ingredients for Simple Tomato Sauce • 2 tablespoons extra virgin olive oil • 1 teaspoon minced garlic • 1 (28 -ounce) can crushed tomatoes • 1 tablespoon minced fresh basil leaves • Salt and ground black pepper • 1 pound spaghetti • Grated parmesan cheese

Ingredients for Cheesy Garlic Bread • 1/2 (14 oz) loaf French or Italian bread • 3 Tbsp unsalted butter, softened!!!!!!!!!!! • 1 Tbsp parmesan cheese • 1/2 Tbsp finely chopped fresh parsley • • 1 1/2 Tbsp minced garlic, or 1 1/2 tsp granulated garlic, 1/2 tsp Salt Freshly ground black pepper, to taste 3/4 cups shredded mozzarella cheese

Starting the Recipe • There needs to be 4 distinct jobs in the kitchen. The first job needs to work on the Tomato sauce. The second job needs to work on the meatballs. Last two jobs need to work on pasta and cheesy garlic bread. • As always, make sure everyone cleans as they go! • This Recipe takes three cooking days!!!!!!!

Directions Day 1 For the Meatballs • • • Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes. Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl. Lightly form 3 tablespoons of mixture into 1 1/2 -inch round meatballs; repeat with remaining mixture to form approximately 14 meatballs. (Compacting them can make the meatballs dense and hard. Place on large plate).

Directions Day 1 For the Meatballs • • Heat 1/4 -inch vegetable oil over medium-high heat in 10 - or 11 -inch sauté pan. When edge of meatball dipped in oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel--lined plate; set aside. Repeat, if necessary, with remaining meatballs. Once cool wrap and label with plastic wrap period and kitchen number. Place in classroom refrigerator.

Directions Day 2 for Tomato Sauce • • Collect your kitchens meatballs from refrigerator. Heat 1/4 -inch Olive oil long with garlic; sauté, just until garlic is golden, about 30 seconds over mediumhigh in 10 - or 11 -inch sauté pan. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil; add salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Take off heat once cool pour into a casserole dish and label period and kitchen number. Place in refrigerator.

Directions Day 2 for Cheesy Garlic Bread • Slice bread in half lengthwise (through height of bread). Share other half with partnered kitchen. Cut 1 sheet of foil about 12 -inches long and place on a baking sheet. Place bread, cut side up, on baking sheet.

Directions Day 2 for Cheesy Garlic Bread • In a mixing bowl, using a fork, stir together butter, garlic, salt and pepper. Spoon and spread mixture evenly over entire surface of one halved bread (working to coat the edges too so they don't burn). Wrap foil over bread and crimp edges together and roll ends of foil up. Label period and kitchen number. • Grate cheese and place in storage bag labeled period and kitchen number for tomorrow.

Directions Day 3 for Spaghetti and Meatballs • • • Bring 4 quarts of water to boil in large pot for cooking pasta. Collect your kitchen’s sauce and bring to a boil in skillet over medium high heat. Add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain, and return to pot. Ladle several large spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs. Serve immediately with grated cheese passed separately.

Directions Day 3 for Cheesy Garlic Bread • • • Preheat oven to 400 degrees. Collect garlic bread and bake 10 minutes. Remove from oven, open foil and roll foil inward. Sprinkle bread evenly with cheeses. Return to oven, bake uncovered, 5 - 6 minutes longer (broil during last 1 - 2 minutes for a crisper bread and more golden cheese if desired, no need to move rack upward). Sprinkle top evenly with chopped parsley. Cut into slices and serve warm.

MAKING MEATBALLS 1. Mash the bread cubes and buttermilk together with a fork. Let stand, mashing occasionally, until a smooth paste forms, about 10 minutes. 2. Once all the ingredients for the meatballs are in the bowl, mix with a fork to roughly combine. At this point, use your hands to make sure that the flavorings are evenly distributed throughout the mixture. 3. Meatballs must be browned well on all sides. This may involve standing meatballs on their sides near the end of the cooking process. If necessary, lean them up against each other to get the final sides browned.