Baking
Meet porchetta meatballs. They’re seasoned with fennel seed, orange zest, garlic, rosemary, and parmesan, then broiled on a sheet pan until golden and crispy—so basically all of the flavors of porchetta in a fraction of the time. They are delicious served any which way, but here I nestle them up with pasta, <a href="https://food52.com/recipes/13722-marcella-hazan-s-tomato-sauce-with-onion-and-butter">Marcella Hazan's Tomato Sauce</a>, and lots of cheese and bake them until the cheese is melty and the pasta is a little browned. Marcella sauce is absolutely perfect as is, but for this dish, I like to swap the onion with fennel to reinforce the fennel flavor in the meatballs. The whole dish can be assembled in advance, popped in the oven when you’re ready, and brought straight to the table for an unforgettable meal.
Oct. 1, 2021, 11:48 a.m.
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Y'all...Christmas is almost here and that means cookies need to be baked! This recipe for ginger spi..
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I moved from Portugal to Brasil in 1975 and a whole new food world opened to me... São Paulo had at ..
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Sweet, spicy and zippy glaze. Perfect baked on rich and melty salmon and healthy-ish to boot!
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Для доступу до цієї функції необхідно увійти в свій обліковий запис. Будь ласка, авторизуйтесь або зареєструйтесь, якщо у вас ще немає акаунту.
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