Maria’s Italian Meatballs
Yield: 4–6 servings (approximately 25–30 meatballs)

Ingredients
Meatballs

600 g lean ground beef
400 g lean ground pork
150 g breadcrumbs
100 g grated Parmesan cheese
50 g grated Pecorino Romano
3 whole eggs
2 cloves garlic, finely minced
2 tbsp fresh parsley, finely chopped
1 tsp salt
¼ tsp nutmeg
Freshly ground black pepper
Tomato Sauce

2 tbsp olive oil
2 cloves garlic, lightly crushed
800 ml tomato sauce (San Marzano preferred)
Salt, to taste

Preparation
1. Prepare the meatball mixture
In a large mixing bowl combine the ground beef and ground pork.

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Add the breadcrumbs, grated parmesan, pecorino romano, minced garlic, chopped parsley, salt, nutmeg, and freshly ground black pepper.

Crack the 3 eggs into the bowl.

Using your hands, gently mix all ingredients together until just combined.

2. Shape the meatballs
Lightly wet your hands and roll the mixture into egg-sized meatballs (about 30–35 g each).
You should obtain approximately 25–30 meatballs.

3. Prepare the tomato sauce
Heat 2 tablespoons olive oil in a large pot over medium heat.

Add the crushed garlic cloves and cook for about 1–2 minutes, until fragrant and lightly golden.

Add the tomato sauce, season lightly with salt, and allow it to simmer on low heat for about 20 minutes, stirring occasionally.

4. Cook the meatballs
Gently place the raw meatballs directly into the simmering tomato sauce.

Cover partially and cook over low heat for 20–25 minutes, occasionally spooning sauce over the meatballs.

The meatballs should reach an internal temperature of 71°C (160°F) and be tender and fully cooked.

5. Serve
Serve the meatballs hot with tomato sauce, extra grated parmesan, and fresh parsley.

They can be enjoyed on their own, with crusty bread, or alongside pasta.

Note that pork can be substituted with ground beef.

Roasted Octopus
Black garlic puree, ‘Nduja sofrito, sourdough
Serves: 2 (appetizer)

Octopus
2 pounds Australian Fremantle octopus (or BC octopus), cleaned
Zest of 1 lemon (wide strips, no pith)
Zest of 1 orange (wide strips, no pith)
2–3 sprigs fresh tarragon
2–3 sprigs fresh thyme
Salt
2 tablespoons canola oil (for roasting)
1–2 tablespoons sherry vinegar

Instructions
1. Clean the Octopus
Place the raw octopus in a large bowl and sprinkle generously with kosher salt. Massage and scrub the octopus
until the texture feels smooth and slightly firm, about 2–3 minutes. Rinse thoroughly under cold running water.
2. Blanch
Bring a large pot of salted water to a boil. Submerge the octopus for 1–2 minutes, just until the tentacles curl. Remove and immediately transfer to an ice bath to cool completely.
3. Sous Vide Cook
Place the chilled octopus in a vacuum bag (or heavy-duty zip-top bag using the water displacement method). Add lemon and orange zest, tarragon, and thyme. Remove all air and seal.
Cook in a water bath at 185°F (85°C) for 2 hours. Remove from the bag and transfer to an ice bath to chill completely.
4. Roast & Finish
Heat canola oil in a large skillet over medium-high heat. Pat the octopus dry. Sear for 3–5 minutes per side, or until well browned and lightly crisped on the edges.
Deglaze the pan with 1–2 tablespoons sherry vinegar, turning the octopus to coat.
Slice into pieces.

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Black Garlic Puree
2 cups yellow onions, peeled and thinly sliced (about 2 medium onions)
1½ tablespoons garlic, peeled and thinly sliced (3–4 cloves)
1 tablespoon canola oil
¼ cup black garlic cloves (about 8–10 cloves)
1½ teaspoons sherry vinegar
Salt, to taste

Instructions
1. In a medium pot over medium heat, add the canola oil, sliced onions, and sliced garlic. Cook, stirring
occasionally, until softened and translucent, about 8–12 minutes. Do not allow the mixture to brown — reduce heat if needed.
2. Add the cooked onion mixture to a blender along with the black garlic and sherry vinegar. Blend until
completely smooth.
3. Pass the purée through a fine-mesh strainer for a silky texture. Season with salt to taste.

‘Nduja Sofrito
3 tablespoons finely diced shallots (about 1 small shallot)
2 tablespoons ‘Nduja, casing removed
¼ teaspoon smoked paprika
1 garlic clove, minced
2 tablespoons extra virgin olive oil
½ cup roasted red pepper, peeled, seeded, and finely diced
1 tablespoon sherry vinegar
Salt, to taste

Instructions
1. In a sauté pan over medium-low heat, combine the olive oil, N’duja, shallots, and garlic. Cook gently, stirring frequently, until the shallots are soft and translucent, about 5–7 minutes. Avoid browning.
2. Add the smoked paprika and cook for 30–60 seconds, stirring constantly to prevent scorching.
3. Stir in the diced roasted red peppers and cook for another 2–3 minutes to meld the flavors.
Remove from heat and stir in the sherry vinegar. Season with salt to taste.

Sourdough
4 slices sourdough bread
2–3 tablespoons olive oil
1 garlic clove, peeled

Instructions
1. Heat the olive oil in a large skillet over medium heat.
2. Add the sourdough slices and cook for 2–3 minutes per side, or until golden brown and crisp.
3, Remove from the pan and immediately rub one side of each slice with the peeled garlic clove.
Serve warm.