by dymnyno
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dymnyno's Notes:
Expand1 pound ground veal Ask a question about this ingredient
2 ounces Dinon white anchovies, finely minced Ask a question about this ingredient
1 cup minced onions Ask a question about this ingredient
1/4 cup cream Ask a question about this ingredient
1 whole egg Ask a question about this ingredient
1/2 cup panko Ask a question about this ingredient
1 tablespoon fresh thyme leaves, minced Ask a question about this ingredient
1 large cucumber, julienned Ask a question about this ingredient
3 tablespoons cream, 1 tbs. lemon juice, 3 tbs, olive oil, 1 tbs minced thyme. Ask a question about this ingredient
pinch of salt and pinch of garlic powder Ask a question about this ingredient
Mix the veal, onions, cream, anchovies, egg, panko and thyme together.
Ask a question about this stepForm into round meatballs.
Ask a question about this stepSaute the meatballs in a little olive oil (enough so they don't stick). Set aside on paper towels. Or, you can bake them in the oven at 350 degrees for about 30 minutes.
Ask a question about this stepJulienne the cucumber...stop at the seeds. Or, use a vegetable peeler and make wide strips of "pasta".
Ask a question about this stepMake the dressing. First, pour the cream into a bowl. Then add the lemon juice and whisk until it starts to thicken. Add the olive oil and the thyme and the pinch of salt and garlic powder and whisk.
Ask a question about this stepAdd the dressing to the cucumber strands and toss.
Ask a question about this stepPlate the cucumber "pasta" and then put the meatballs on top. Sprinkle with chopped chives and a pinch of sea salt.
Ask a question about this stepdymn, you are one hot ticket. I lobe it when a creative chef like you- takes a familiar dish and tweaks it 180 degrees! your julienne tool is your mandoline, yes? really terrific photo of the cuke linguini.thnx so much for the inspiration!
I do this with zucchini and yellow squash all the time, but never thought of using cucumber. Brilliant!
I freaking love this.
I noticed that my zucchini and cucumber look alike. Your zucchini strips are gorgeous...they look like beautiful ribbons!
I love this newest picture you posted...I need to have some meatballs served this way!
I just uploaded a pic of the meatballs with a wider cucumber "pasta" , so if you don't have a julienne tool and don't want to risk your fingers with a mandoline, you can use a peeler and make wide "pasta".
Excellent! They look like the Grilled Zuchinni Ribbons I have posted...only off the skewer!
Thanks - this I can manage - looks lovely!
The cucumber, lemon, thyme, and cream sound really great with the veal~like a summer version of a winter stew. I'm curious about the white anchovies~are they less salty than regular anchovies? And are they in a can or a jar?
Dinon white anchovies (available from Whole Foods) are not real salty like canned anchovies. The are like boquerones from Spain. They come in a plastic container. The anchovies are in a mixture of oil, vinegar and spices...delicious just by themselves and not as overpowering as "regular" anchovies.
Thanks! I'll get some next time I'm out, so I can try them by themselves, and in your recipe : )
Yum...veal and white anchovies - I know this must be delicious! I love the cucumber "pasta" too. I have had my eye on a julienne tool since your fantastic zuccaghetti, I may have to get one now!
Mmm, yum, yum, yum! This looks soooo good. What a great, light take on meatballs. Brilliant. ;o)
Thanks! AJ I brought home an artisan pork chop and I am making your recipe to top it tonight.
So do I!! Thanks, Mary, for another beautiful recipe (including the picture!) to use the gadget with! I don't eat veal, but I love your recipe but I thought of going with lamb (I know, I know. I eat a baby sheep, but not a baby cow. I do what I can :-)). How do you think the flavors, like the white anchovies, would go with lamb?
ChezSuzanne I am not sure that lamb would work...it is very sweet compared to veal...I think that the lamb and the anchovies would compete too much.
My instincts say you're right. I've not cooked a lot with anchovies and wasn't sure. Thanks for the quick response!
Thanks, the julienned cucumber is really great with these meatballs.
Thanks Liz!! Always can count on a positive comment from you...that's just the wonderful person that you are!
Does this mean we have an invite to a free meatball supper ?
Is it OK to say I haven't eaten veal for more than the average lifetime of most chefs here, but that I still admire your recipe? It looks simple and simply superb, your style written all over it. Brava and thumbs up. ps Got to try those white anchovies...
It is more like an impressionist painting this way. Sounds quite scrumptious, perfectly balanced.
Sorry that my pic is out of focus (it makes me dizzy to look at it!)...I will add a better one tomorrow.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
p.s. what if you took the vitello tonnato riff one more step and pureed some italian tuna with your lemon sauce and thinned it a little more?!