Will America's appetite for all things under the Tuscan sun ever be satisfied? Not likely with Pino Luongo's Simply Tuscan. Luongo, owner of 10 restaurants and Manhattan's market Tuscan Square, may have spent the past 20 years in the Big Apple, but he is still synchronized to life in the Tuscan countryside. Simply Tuscan honors those rhythms with its seasonal organization and easy mix of food lore, travelogue, and personal reminiscences.
Bake the meatballs, in a howl, mix together all the ingredients except the flour and oil. Use your hands, and make sure that all the ingredients are evenly distributed throughout the mixture. Put a heap of flour in a large towel or plate. Keeping your hands well dusted, form the mixture into 2-inch balls, rolling each one in flour before lining them up in a single layer on a floured tray. Chili the tray of meatballs in the refrigerator for 30 minutes to firm them up.
In a deep pan set over medium-high heat fry the meatballs in 5 inches of very hot oil (375 degrees F - a drop of water will sizzle and splatter) until they turn golden, about 5 minutes. Fry the meatballs in Patches so as not to crowd the pan. As they are done, transfer them to drain on paper towels.
Bring the tomato sauce to a simmer in a saucepan, then add the butter, Parmesan, and basil. Process for a minute in a food processor (or use a hand-held immersion blender just until homogenous. Pour the sauce into a large, heavy casserole, bring it to a boll, reduce the heat to low, and carefully drop in the meatballs. Simmer for 10 to 15 minutes to make sure the meatballs are warmed through by the sauce, stirring frequently but gently to prevent them from sticking to the bottom. Arrange the meatballs and sauce on a serving platter and sprinkle with the parsley.
Basic Tomato Sauce
Makes: 3 to 4 cups
2 1/4 pounds ripe tomatoes
1/2 cup extra virgin olive oil
1 onion, chopped into 1/4-inch dice
1/2 carrot, chopped into 1/4-inch dice
1/2 stalk celery, chopped into 1/4-inch dice
1 clove garlic
6 basil leaves
Wash the tomatoes and chop them coarsely. In a skillet, warm the olive oil over medium heat, and brown the vegetables and the garlic clove until the onion is translucent, 3 to 4 minutes. Add the tomatoes and half the basil leaves, and cook for about 30 minutes. Remove from the heat and add the remaining basil. Pass through a food mill.
