Thursday, June 3, 2010

Meatballs VIII

Here's a recipe that seemed unlikely, but turned out to be one of those things whose whole is greater than the sum of its parts. It's from one of Marcella Hazan's cookbooks:

The recipe for "Pork balls with beans and tomatoes" instruct you to serve the dish with polenta, which seems a little strange, considering that there was already plenty of starch in the form of cranberry beans (I used navy beans instead) in the meatball stew. But, I do love polenta (perhaps because I love grits from having gone to school in the south) so I did as instructed. The other change I made was to add some beet greens I had been saving (the beetroots had been roasted and eaten a few days earlier) to the stew for the last 15 minutes of cooking. Wow! The combination of the meatball stew, the greens, and the polenta was hearty and satisfying. Dave said that the beet greens were the best part, because they had picked up all the flavors of the meatball stew.

The wine was made from Lagrein grapes from Jacuzzi in Sonoma. It was very purple and hearty, perfect for the meal.

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