Lagrein Cheese Perfect Pairing
Where does the line to get in a cheese store in New York City on weekends become an hour wait. At a 100 year old cheese shop in New York City. DiPalos is the only place to go in NYC for cheese. Got to love the history there. Savino DiPalo opened the store in 1910 and it is now owned by Lou DiPalo and his family.
Want a great meatball recipe from Lou and his family?
By Lou Di Palo, Rachel Wharton
My grandmother simmered her meatballs in her sauce, but her real secret weapon was our ricotta. It keeps the meatballs incredibly moist, and adds a little richness. Because she was from Basilicata, she actually used a mix of caciocavallo, or whatever aged pecorino she had on hand, rather than provolone or pecorino Romano, but good quality versions of these two cheeses are much easier to find. Whenever we make these in our store, they go quickly.
- 1 pound of ground beef, about 20 percent fat to 80 percent lean
- 1 egg
- ½ cup seasoned bread crumbs
- ¼ pound grated aged provolone
- ¼ pound freshly grated pecorino Romano
- ½ pound fresh, good quality, whole milk ricotta
- 1 clove garlic, minced
- ¼ cup fresh chopped parsley
- Extra virgin olive oil
- 1 quart marinara sauce
- In a large bowl, mix meat, egg, bread crumbs, cheeses, garlic, and parsley well with your hands.
- Roll into small meatballs, about 2½ inches wide, and place onto a sheet pan.
- In a large saucepan, heat the marinara sauce over low heat.
- Heat an inch of olive oil over medium high heat in a large skillet. Add meatballs, cooking them in batches, if necessary, and pan-fry until browned on all sides.
- Place meatballs in marinara sauce and let simmer for 20 minutes.