Tapasfrieddoughballswithfierysalsa Recipes

Steps:

• Preheat the oven to 350 degrees F. Dice the smoked mozzarella into 1/2-inch cubes. Set aside. In a food processor, pulse the shallots, sun-dried tomatoes, basil, shredded mozzarella, parmesan, tomato paste, red pepper flakes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until combined. Form into 1 1/4-to-1 1/2-inch meatballs. Insert 1 cube smoked mozzarella into the center of each meatball and form the meat around it, enclosing the cheese. In a large heavy-bottomed saucepan, pour equal parts olive oil and vegetable oil to fill the pan halfway. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F. In batches, fry the meatballs until dark brown, 1 to 2 minutes. Remove and drain on a paper towel-lined plate. Place the fried meatballs on a foil-lined baking sheet. Put in the oven and bake until cooked through, 10 to 12 minutes. Cool slightly, then serve immediately with marinara sauce, if desired.
• Photograph by Joseph DeLeo

Steps:

• Pulse together the flour, 1 tablespoon sugar, the lemon zest, orange zest, cinnamon, and salt in a food processor. Whisk together the eggs and vanilla in a separate bowl. Pour the egg mixture into the food processor with the motor running, and then drop in the butter pieces. Process until a smooth dough forms, about 30 seconds. Knead the dough on the counter a few times, then wrap in plastic and let rest at room temperature for 1 hour.
• Make the syrup: Combine the honey, the remaining 1/2 cup sugar, and 1/3 cup water in a medium skillet over medium heat. Bring to a boil, and cook until syrupy, about 6 to 7 minutes.
• In the meantime, heat 1 inch of vegetable oil in a pot or straight-sided skillet to about 365 degrees F, or until a piece of dough sizzles on contact. Pinch off a golf-ball-sized piece of dough, and roll into a rope about 1/2 inch wide. Cut the rope of dough into pieces the size of a hazelnut and roll into balls. Repeat until all the dough is used.
• Fry the struffoli in batches until puffed and deep golden, about 3 to 4 minutes per batch. Drain on a paper-towel-lined baking sheet, and repeat with the remaining struffoli.
• Toss the struffoli in the hot honey syrup, in batches, as many at a time as you can fit without crowding. Roll the struffoli in the syrup until well coated, then scoop them up with a slotted spoon or strainer, and drain off the excess syrup. Stack the struffoli in layers on a plate to form a cone, sprinkling each layer with the sprinkles as you stack. Repeat until all the struffoli are coated in the honey syrup and covered in sprinkles. Drizzle the completed stack of struffoli with any remaining syrup, if you wish.

Steps:

• Mix together all ingredients using hands in a big bowl. To get the right consistency it is important that all ingredients get well mixed and gets softened a bit. I would say that you should knead for around 5 minutes.
• Form into meatballs according to the size you prefer. In Denmark meatballs used for dinner is the size of the palm of your hand, and lunch meat balls are about half of that. (Quantity for this recipe is based on dinner meatballs).
• Heat a non-stick pan to medium-hot and place the meatballs in the pan. If you feel they stick too much to the pan, you can add a bit of butter to the pan (not oil). Turn the meatballs with a fork once they have started to brown. Keep turning them every 4 min or so being careful that they do not brown too much. Cook for approx 15-20 min until cooked through.
• Serve with a potato salad, mashed potatoes or cooked potatoes with a white milk based gravy.