Chilled Spaghetti and Meatballs
 
chef david burke transforms some typically hot dishes into a cool summer 
menu. 
 
how does cold spaghetti and meatballs sound to you? or cold steak and 
potatoes? are you still with us? well, we hope so, because the 
extraordinary david burke, executive chef and co-owner of the wonderful 
new york city restaurant, david burke and donatella, has transformed these 
typically hot dishes into a cool, light and delicious summer menu. 
 
chilled spaghetti and meatballs with sun-dried tomatoes and black olive 
mousse 
 
10 oz.  ground beef
1   zucchini, diced
2 oz.  breadcrumbs
1 small  egg
  chopped garlic
1/2 tsp  chopped basil
1 Tbsp  parmesan cheese
  saltpepper to taste
  zest of 1/2 lemon
 
combine all ingredients and roll into very small meatballs the size of 
large marbles. heat olive oil in a pan and sautee the meat balls until 
nicely browned and reserve. reserve the oil. add zucchini in with meat 
balls at very end. boil spaghetti until al dente. run under cold water and 
toss with tomato vinaigrette (see below). and extra olive oil, lots of 
fresh chopped basil, chopped garlic, sun dried tomatoes and diced 
zucchini. top salad with meatballs and diced zucchini. serve with extra 
virgin olive oil and lemon halves on the side and black olive mousse. 
 
 
 
black olive mousse: 
 
1 cup  creme fraiche
1/2 cup  black-olive puree
  coarse or kosher salt and freshly
  ground pepper to taste
 
whip creme fraiche until thick, and stiff 
peaks have formed. fold black-olive puree into creme fraiche. 
season to taste. 
 
 
tomato vinaigrette: 
 
1 cup  extra virgin olive oil
4 Tbsp  lemon juice
2 Tbsp  minced sun-dried tomatoes
2 Tbsp  minced red bell pepper
2 Tbsp  minced yellow bell pepper
4 Tbsp  thinly shredded fresh basil leaves
1 tsp  kosher salt
  fresh ground pepper to taste
 
mix together. 
 
 
-- 
(ID: 1646) Mirror: rec.food.recipes: Mon, Aug 15, 2005


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