East End Eats

Polpette Di Tonno (Tuna Balls)
SERVES SIX

For the Tuna Balls:
1 lb sushi-grade tuna, minced
1/2 cup bread crumbs
1/2 cup raisins
1/2 cup pine nuts
1 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup white wine
1/4 cup flour (optional)
1/2 cup sesame seeds
4 tbsp extra-virgin olive oil

For the Balsamic Sauce:
2 cups balsamic vinegar
1 spring fresh rosemary, stem discarded, leaves chopped

In a mixing bowl, combine tuna, bread crumbs, raisins, pine nuts, Parmigiano, and wine and mix together well. As always, I like to use my hands, because you can get things well combined. When it’s mixed, see if you can roll the tuna into little balls that don’t fall apart. Add flour as needed (careful not to add too much) if the mixture is too loose. Now, wet your hands and make tight, compact little balls.

Spread the sesame seeds onto a plate and roll the balls in the seeds to coat. Heat olive oil in a non-stick frying pan over medium heat until oil begins to smoke. Gently place the tuna balls in the oil and fry on all sides until golden brown. Because you’re using sushi-grade tuna, don’t worry about undercooking it. You actually want the meat to be raw in the middle.

To make the balsamic sauce, heat up balsamic vinegar and rosemary in a saucepan. When the vinegar comes to a boil, lower the hear to medium and cook until it reduces by two-thirds and you’re left with a beautiful, thick, sweet syrup to drizzle over your tuna balls.

Recipe courtesy of David Rocco, from his cookbook Made in Italy

Insalata Di Pomodorie Melone (Tomato Melon Salad)
SERVES FOUR

2 or 3 medium vine-ripened tomatoes
1 cucumber, peeled and sliced}
1/2 cantaloupe, peeled and diced
1/4 red onion, diced
1 to 2 tsbp. red wine vinegar
4 tbsp. extra-virgin olive oil
Salt and freshly ground pepper
Dried oregano
1bunch arugula, torn

The key here is to mix your tomatoes, cucumber, melon, and red onions in the vinegar, oil and spices and let that sit for five minutes. Make sure, though, that you don’t overdo it with the oregano or the red wine vinegar. On a serving platter, lay out your greens. I prefer using peppery baby arugula because it makes a great base for the salad. Add the seasoned fruits and vegetables on top. Serve immediately.

Recipe courtesy of David Rocco, from his cookbook Made in Italy

Pesche Ubriache (Drunken Peaches)
SERVES FOUR

4 peaches
1 star anise
1 tsp. cinnamon
2 cardamom pods
4 cups red wine
Freshly whipped cream
Zest of one lemon          

Blanch your peaches by cutting a small X on the bottom of each one and then dropping them into boiling water. After about one minute, remove them and, when they’re cool enough to handle, peel the skin off by hand or with a paring knife. Cut the peaches into eighths, discarding the pits, and set aside.          

Put the star anise, cinnamon, and cardamom pods into a coffee grinder or blender and process until you have a fine powder. Pour your favorite red wine—a Chianti works well—into a pot, add the spices, and bring to a boil. Lower to a simmer and cook until it’s reduced by two-thirds, or thickened and syrupy. Remove from heat, add peaches, and cool for one-half hour. Serve sliced peaches atop wine reduction with a dollop of freshly whipped cream and a sprinkle of lemon zest.          

Recipe courtesy of David Rocco, from his cookbook Made in Italy

Ruffino Sparkling Portofino cocktail
SERVES FOUR

16 ounces chilled Ruffino prosecco
4 ounces pear nectar (or pear juice)
4 strips of orange zest   
4 strips of lemon zest

Place one strip each orange and lemon zest in the bottom of four Champagne flutes. Pour pear nectar into flute, filling 1/3 full. Top off with Ruffino prosecco.