Feb 29, 2012

Meatball recipe from Fiola, one of DC’s best restaurants | Washington Times Communities
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Chef Fabio Trabocchi is part owner of this upscale trattoria. As a native of Italy, he infuses Fiola with Italian spirit.Trabocchi grew up in Italy’s Le Marche region and by 16 years old was working in the kitchen of a three-star Michelin restaurant, Gualtiero Marchesi, and by18, he was responsible for the entire kitchen staff at the Michelin one-star Navalge Moena.Meatballs: Executive Chef Fabio Trabocchi8 Servings1lb Ground Beef1lb Ground Veal½ lb Ground Pork3 Garlic Cloves3 Tablespoon Extra Virgin Olive Oil6 Egg Yolks2 C Grated Pecorino Romano6 Tablespoon Chopped Italian Parsley3 C White Bread3 C Cream1 C Extra Virgin Olive OilSalt & Pepper1 C Canola Oil for Sautéing the Balls
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Via communities.washingtontimes.com

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Mariano Pallottini

I am what I do: Curation, Social Media Marketing, Triathlon, Travelling, Real Estate.
I am passionate about Le Marche Region in Italy, follow me to discover it.
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Mariano Pallottini

I am what I do: Curation, Social Media Marketing, Triathlon, Travelling, Real Estate. I am passionate about Le Marche Region in Italy, follow me to discover it.

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