1 lb. smoked mozzarella, cut into 12 cubes
2 Tbsp. EVOO, plus more for drizzling
1 large onion, finely chopped
3 garlic cloves, chopped
1/4 cup pitted kalamata black olives, chopped
1/4 cup softened sun-dried tomatoes, chopped
1 (28 oz.) can Italian crushed tomatoes
Salt/Pepper
4 crusty sub rolls, ciabatta bread, or individual ciabatta rolls, 7-8 in. long per person
A handful of fresh basil leaves, torn or shredded
Pecorino romano cheese, grated
Preheat the oven to 450 degrees.
Arrange a cooling rack on a rimmed baking sheet. dip your hands in warm water to prevent sticking. Separate the 2 lbs. of sausage into 4 equal portions. Each portion should form 3 meatballs. Nest a cube of smoked mozzarella cheese into the center of each meatball (note: you can also form the meatball around the cheese if the cheese cube is quite large) and place on the rimmed baking sheet. Drizzle with a bit of EVOO and roast on the rack above the bakign sheet until firm and cooked through (about 18 min.).
While the meatballs cook, heat the 2 Tbsp. EVOO in a sauce pot over medium high heat. Add the onions and garlic, cooking until tender (about 5-6 min.). Then stir in the olives, sun-dried tomatoes, and crushed tomatoes, season with salt & pepper, and bring to a simmer.
Take out the meatballs, turn off the oven, and crisp the rolls for a minute. Split the rolls and fill each with 3 meatballs. Top with some sauce, basil, and pecorino romano cheese.
*Original recipe courtesy of Rachael Ray's Look + Cook, p. 120 & 121
No comments:
Post a Comment