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Garlic Confit Toast
4 SERVINGS If you feel compelled to
sprinkle these with some chopped
parsley as they come out of the oven,
we aren’t going to stop you.
1 head of garlic, cloves peeled
½ cup (1 stick) unsalted butter
1 cup grated Parmesan
2 tsp. chopped oregano
1 tsp. freshly grated lemon zest
½ tsp. crushed red pepper flakes
Kosher salt
1 baguette
Cook garlic and butter in a small
covered saucepan over medium-low
heat until garlic is golden brown
and very soft, 15−20 minutes. Transfer
to a medium bowl; let cool. Add
Parmesan, oregano, lemon zest, and
red pepper flakes and mash garlic to
make a paste; season with salt.
Heat broiler. Slice bread in half
lengthwise, then crosswise. Broil, cut side
down, on a foil-lined baking sheet until
browned, about 2 minutes (watch
carefully). Let cool slightly, then spread
cut sides with garlic paste. Broil, cut side
up, until cheese is golden brown in spots
and bubbling, about 2 minutes. Transfer
to a cutting board and cut into pieces.
Iceberg Salad with
Italian Dressing
4 SERVINGS If this brings back memories
of the “house salad” from that Italian-
American restaurant you grew up eating
at, then we consider our jobs done.
½ cup olive oil
5 Tbsp. white wine vinegar
1 Tbsp. mayonnaise
1 Tbsp. sugar
1½ tsp. dried oregano
1 garlic clove, finely grated
Kosher salt, freshly ground pepper
1 small head of iceberg lettuce
½ small red onion, sliced into rings
2 oz. provolone piccante cheese,
thinly sliced
1 cup drained small mozzarella
balls, torn
10 peperoncini, halved if large
Whisk oil, vinegar, mayonnaise, sugar,
oregano, and garlic in a small
bowl. Season with salt and pepper.
Cut lettuce in half through stem end.
Tear apart into large pieces. Arrange on
a platter and scatter onion, provolone,
mozzarella, and peperoncini over,
nestling in among leaves. Drizzle with
dressing to coat to your liking (you’ll
probably have some extra) and top with
more black pepper.
DO AHEAD: Dressing can be made
1 week ahead. Cover and chill.Classic Spaghetti
and Meatballs
4 SERVINGS Saying these are better
than our nonna’s would be a bad idea,
but she’ll never know if we just think it...TOMATO SAUCE
¼ cup olive oil
6 garlic cloves, thinly sliced
2 sprigs basil
2 28-oz. cans whole
peeled tomatoes
Kosher salt, freshly ground pepperMEATBALLS AND ASSEMBLY
3 thick slices white sandwich
bread, crusts removed
2 large eggs, beaten to blend
2 garlic cloves, finely chopped
⅓ cup fresh whole-milk ricotta
¼ cup finely chopped prosciutto
¼ cup finely chopped parsley
⅓ cup grated Parmesan, plus more
¾ tsp. fennel seeds
¾ tsp. dried oregano
½ tsp. ground nutmeg
½ tsp. finely ground black pepper
¼ tsp. crushed red pepper flakes
1¼ tsp. kosher salt, plus more
1 lb. ground beef chuck,
preferably 20% fat
2 Tbsp. olive oil, plus more
12 oz. spaghetti
Torn basil (for serving; optional)SPECIAL EQUIPMENT: A spice mill or
mortar and pestleTOMATO SAUCE Heat oil in a large heavy
pot over medium-low. Cook garlic, stirring
occasionally, until a few pieces are
golden brown around the edges, about
5 minutes. Add basil sprigs and stir to
wilt. Add tomatoes, crushing with your
hands as you go, and their juices; season
with salt and pepper. Increase heat to
medium-high; bring mixture to a simmer,
then reduce heat to maintain a very gentle
simmer. Cook, stirring occasionally,
until sauce is thickened and flavors have
concentrated, 60–75 minutes.
DO AHEAD: Sauce can be made
3 days ahead. Let cool; cover and chill.MEATBALLS AND ASSEMBLY Run bread
under cold running water until
completely soaked. Firmly wring out to
expel as much water as possible. Finely
chop, then mix in a large bowl with
eggs, garlic, ricotta, prosciutto, parsley,
and ⅓ cup Parmesan.
Finely grind fennel seeds in spice mill
or with mortar and pestle; add to bread
mixture along with oregano, nutmeg,
black pepper, red pepper flakes, and
1¼ tsp. salt. Mix well (it should resemble
a coarse, wet paste). Add beef and break
up into small pieces (a couple of forks
work well). Mix gently with your hands
until smooth and ingredients are evenly
incorporated; be careful not to overmix.
Lightly oil your hands. Working one
at a time, scoop out portions of meat
mixture with a ¼-cup measuring cup; roll
gently between your hands into balls.
Arrange on a rimmed baking sheet.
This is the point where you should get
the sauce reheating, if needed, so it’s
warm by the time you add the meatballs.
Heat 1 Tbsp. oil in a medium nonstick
skillet over medium. Add half of the
meatballs and cook, turning and rolling
occasionally, until browned on all sides,
about 5 minutes total. Add meatballs
to warm sauce. Repeat with remaining
1 Tbsp. oil and remaining meatballs.
Cook meatballs in sauce (they should
be mostly submerged) at a gentle
simmer, carefully scraping bottom of pot
and adding a splash of water if sauce
begins to stick, until meatballs are
cooked through and tender and sauce
tastes rich and meaty, 40–50 minutes.
Transfer meatballs to a clean baking
sheet; cover with foil to keep warm.
Pluck out and discard basil from sauce.
Use a potato masher or immersion
blender to break up any large pieces
of tomato and smooth out sauce.
Transfer 2 cups sauce to a small bowl;
set aside for serving.
Cook spaghetti in a large pot of
boiling salted water, stirring occasionally,
until al dente. Using tongs, transfer to
pot with sauce. Gently stir, adding pasta
cooking liquid by the tablespoonful as
needed, until sauce coats pasta. Transfer
spaghetti to a serving dish and top with
meatballs and 1 cup reserved sauce.
Sprinkle with more Parmesan and serve
with some basil (if using) and remaining
sauce alongside for topping.
DO AHEAD: Meatballs can be formed
1 day ahead; cover and chill. Meatballs
can be cooked in sauce 3 days
ahead; let cool, then cover and chill. GARLIC CONFIT TOAST RECIPE BY CLAIRESAFFITZ. FOOD STYLING BY REBECCA JURKEVICH.PROP STYLING BY REBECCA BARTOSHESKY. FOR RESTAURANT DETAILS, SEE SOURCEBOOK.