BEHIND THE DISH

The Flying Noodle

secret recipe: Meatballs & Marina

The Flying Noodle Meatball

Ingredients

2.5 Cups Toasted Bread Crumbs (Panko Breadcrumb work great) 3.25 Ounces Whole Milk ¾ Pound Ground Beef ¾ Pounds Ground Pork 1 ¼ tsp Finely Chopped Parsley 1 ¼ tsp Finely Chopped Chives ½ Cups Sour Cream 2 tsp Cracked Black Pepper ½ cup Fine Grated Pecorino Cheese (Ideally use microplane) 2 tsp Salt 2 Egg Yolks ½ tsp Crushed Red Pepper Flakes (Spice grinder until course powder)

Instructions

1. Preheat oven to 475° 2. Soak bread crumb with the whole milk and set aside. Ideally sitting for 10-15 minutes. 3. Once breadcrumb is fully saturated in a mixer with paddle attachment add remaining ingredients in layers to ensure equal distribution. Mix on medium speed for 5-7 minutes. 4. Mix will be homogeneous and will be fully incorporated. 5. Portion meatball mix onto a lined sheet tray with at least a ½ inch in between each portion. 6. Bake meatball for 5 minutes rotate and bake for another 5 minutes. 7. We then take the meatballs and simmer in marinara 10-15 minutes before you’d serve them.

Dallas Dziedzic Culinary Director / Owner

The Flying Noodle Marinara

Ingredients

2 Tbsp Minced Garlic 1 ¾ cup Minced Sweet White Onion 1 tsp Kosher Salt 2 Tbsp Olive Oil 2 Tbsp Canola 55 ounces Alta Cucina Tomatoes* (Grated or ran through food mill) Basil Stems - Optional (Pick Basil leaves and reserve for garnish. Tie stems and steep in marinara for added flavor)

Instructions

1. In 4 quarts sauce pot add oil on medium heat. 2. Add onion and garlic and gently sweat till tender and translucent. 3. Add milled tomatoes and begin to gently simmer for 30-45 minutes 4. Once heat is off steep basil stems in sauce and cool. *Alta Cucina is a brand of tomato, but San Marzano work as well

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Classic. Simple. Classic. Simple.

Breakfast, Brunch Breakfast, Brunch & Lunch Classics & Lunch Classics

Unquely prepared with Unquely prepared with elegant simplicity. elegant simplicity. with Darric from Folgarelli’s

Spring Fling

Spring is in the air and with it we look to the freshness of what warmer weather brings. I love the smells of Mother Nature letting our Northern Michigan area come alive. One of my favorite wines from the North, year after year, is Verterra’s Pinot Blanc.

If you are looking for a refreshing and lively wine, this is it. With bright floral notes on the nose, this wine has great flavors of ripe peach and a hint of lemon. The finish is dry with a mineral crispness.

I love to pair this wine with pan seared red snapper, a squeeze of lemon, and fresh fennel. If you’re looking for a fantastic appetizer pairing, give fresh blanched asparagus wrapped with lightly grilled Prosciutto di Parma a try. Either way, I’m sure you will love this wine with some tasty food or on its own. Happy sipping!

Cheers, Darric

Folgarelli’s Market & Wine Shop