LCBO Food & Drink Holiday 2017

EASY AFTERNOONS from page 163

2 Pry open the buns and “squish” down the interior part of the bread to make room for the meatballs, return to packaging to keep fresh, and set aside. 3 To make meatballs heat oven to 500°F (260°C). 4 In a small bowl, stir together milk and crumbs, let soak for 10 minutes. 5 In a large bowl, mix soaked bread crumbs with all other ingredients except oil until well combined; do not overwork. 6 Form into 18 equal-sized meatballs. Drizzle baking sheet with oil, add meatballs, evenly spaced. 7 Bake for 15 minutes. Remove from oven and set aside. 8 Add cooked meatballs to the Tomato Sauce and simmer everything together for 10 minutes over low heat. The sauce should be quite thick. 9 Once meatballs are warm, spread the inside of buns with the basil butter, sprinkle the bottom cavity with a good amount of grated cheese and top with 2 or 3 meatballs and sauce. Serve at once. Makes 18 meatballs; serves 6 TOMATO SAUCE This is the most flavourful quick tomato sauce you’ll ever make. Anchovy paste and sun-dried tomatoes help amp up the flavour. 3 tbsp (45 mL) olive oil 2 tbsp (30 mL) coarsely chopped garlic ¾ cup (175 mL) finely chopped sun-dried tomatoes 2 tbsp (30 mL) tomato paste 2 cans (796 mL each) diced tomatoes 1 tsp (5 mL) salt 2 tsp (10 mL) sugar 1 tsp (5 mL) anchovy paste (optional) 1 cup (250 mL) water 1 In a large saucepan (it needs to be large to fit the meatballs), heat oil over medium and cook garlic for 1 minute until fragrant. Add sun-dried tomatoes and cook 1 minute longer. 2 Add tomato paste, cook for 2 minutes, break- ing it up and allowing it to soften. 3 Add tomatoes, salt, sugar and anchovy paste. Add 1 cup (250 mL) water. Bring to a boil, cover, lower heat and simmer for 25 minutes, or until sun-dried tomatoes are tender. 4 Remove sauce from heat and carefully purée with a hand blender until smooth. Makes 4 cups (1 L)

bowl with plastic wrap or tea towel. Allow dough to rise in a warm place for 2 hours, or until doubled in size. 3 Preheat oven to 500°F (260°C). 4 Brush an 18 x 13-inch (45 x 33-cm) baking sheet with 2 tbsp (30 mL) olive oil. 5 Dust rolling pin and work surface with some flour and gently roll dough to lengthen. Roll dough into a rectangular form, place on greased sheet and continue spreading it with your fingers, trying not to tear the dough. As the dough relaxes it will become easier to spread. Make sure the entire sheet is covered. If it tears, pinch it back together. 6 Brush dough with 1 tbsp (15 mL) olive oil, and press about 30 dimples into dough with fingertips. 7 Mix together ricotta, remaining ¼ tsp (1 mL) salt and remaining 1 tbsp (15 mL) olive oil. Spread ricotta mixture on top of pizza. Sprin- kle with Parmigiano-Reggiano, rosemary leaves and an additional sprinkling of salt. 8 Bake on the middle rack in preheated oven for 10 minutes or until cheese and bottom of pizza are both light golden. 9 Let cool slightly before cutting into 12 pieces. Serve with suggested toppings for guests to choose what they like. Serves 6 These sandwiches are full of flavour and easy to have ready for impromptu get-togethers. The meatballs and sauce can be made up to two days ahead. The meatballs are big and moist, just like the ones nonna used to make. ½ cup (125 mL) butter, at room temperature ¼ cup (60 mL) fresh basil, coarsely chopped 6 Italian-style crusty buns, halved, do not slice right through the bun ½ cup (125 mL) milk ⅓ cup (80 mL) Italian-style bread crumbs 1¾ lbs (875 g) ground beef ¾ lb (375 g) ground pork 1 egg, lightly beaten 1 tsp (5 mL) salt 2 tbsp (30 mL) olive oil 4 cups (1 L) Tomato Sauce (recipe follows) 1½ cups (375 mL) fontina or Asiago cheese, grated 1 In a small bowl, using a fork, blend together butter and basil. Set aside. MEATBALL SUB WITH BAS I L BUTTER

PIZZA BIANCA Letting your guests pick their own toppings makes serving this Pizza Bianca, or white pizza, fun and interactive. When the pizza comes out of the oven, cut it into 12 equal pieces and allow people to finish theirs off with a variety of deli- cious toppings. If you prefer not to make the base from scratch, a ball of store-bought pizza dough can be used. If using, start at Step 3. 1¾ tsp (9 mL) instant dry yeast ¼ cup plus 1½ cups (60 mL plus 375 mL) warm water 3½ cups (875 mL) all-purpose flour, plus extra for dusting 1 tsp (5 mL) salt for dough plus ¼ tsp (1 mL) for ricotta mixture TOPPING SUGGESTIONS 1½ cups (375 mL) shredded roast chicken 15 slices good-quality prosciutto 1½ cups (375 mL) cherry tomatoes, halved lengthwise 1½ cups (375 mL) fresh arugula ½ cup (125 mL) black olives, pitted and coarsely chopped ½ cup (125 mL) favourite blue cheese 1 In the bowl of a stand mixer, stir together yeast and ¼ cup (60 mL) warm water. Leave for a fewminutes until it begins to lightly foam (this means the yeast is working). 2 Add to the bowl the flour, 1 tsp (5 mL) salt and remaining 1½ cups (375 mL) warm water. Using the dough paddle, stir ingredients to- gether on low speed for 2 minutes. Then add 1 tbsp (15 mL) olive oil and continue work- ing the dough for another 3 minutes. Remove dough from hook, place back in bowl and cover 5 tbsp (75 mL) olive oil, divided 1 cup (250 mL) ricotta cheese 1 oz (30 g) Parmigiano-Reggiano cheese, finely grated, about 1 cup (250 mL) 1 tsp (5 mL) fresh rosemary leaves

252  FOOD & DRI NK HOLIDAY 2017