What makes those meatballs so special is their melt-on-your-tongue texture, no fancy shmancy technique a la Ferran Adria, it's the whooping 50/50 ratio of ground veal for Ricotta that turn those meatballs into little pillows.

I accept to rename the recipe "Veal Ricotta Oddballs" as an act of good will. I hope it will calm down the rebellion... and also because...euhh let's face it, they are kind of odd, 50/50 who are they kidding? But odd is the new black so be a man...euhh or a woman and try it, okay?

• 1 1/2 lbs lean ground veal


• 3 cups fresh ricotta cheese


• 1/3 cup freshly grated parmesan cheese


• 1 large egg


• 1/8 teaspoon freshly grated nutmeg


• 3/4 teaspoon sea salt


• 1/4 teaspoon freshly ground black pepper


• All-purpose flour for dusting


• Canola oil for frying


• 1 can (28 ounces) San Marzano tomatoes, chopped


• 1 stick of butter


• 1/4 bunch fresh basil, roughly chopped


• 1 garlic clove, chopped
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1. Preheat the oven to 350'F


2. In a mixer bowl with the paddle attachment, place the veal, ricotta, parmesan, egg, nutmeg, salt and pepper (keep all the ingredients cold before starting)


3. Mix at medium speed until the mixture comes together, about 30 seconds


4. Dust your hands with flour and form the mixture into oddballs (1 1/2 in diameter)
   
5. Pour 1 inch of oil into a large non-stick skillet over high heat


6. Sear the oddballs in batches until golden brown on all sides. Tranfer to a tray lined with paper towels
   
7. Clean the skillet, add the tomatoes, the butter, basil and garlic


8. Simmer for 5 minutes before adding the oddballs


9. Cover and braise in the oven for 1 hour or until the sauce is thick


10. Adjust seasoning if necessary


11. Serve over fresh pasta sprinkled with chopped basil and parmesan


12. Enjoy

Like risotto, making polenta isn't for the faint of heart, it takes quick decision making and serious multitasks abilities like being able to reach for your glass of chilled Pouilly-Fuisse with your left hand while stirring the pot with your right hand (Pouilly-Fuisse is not an ingredient in the recipe but if you are the one designated to stand in front of the stove sweating, you might as well do it in style.)

When the ingredients are few, technique is everything, by following this steps you will feel like a Toreador in front of the tamed Bull. The Star is YOU my friend!

Ole and Enjoy!

(Disclaimer: After tasting this, you will want to change your last wish to : be buried in soft polenta topped with wild mushrooms.)

Soft Polenta w/ Sauteed Wild Mushrooms

For the polenta:

• 3 cups whole milk


• 1 1/2 cup water


• 1 cup Polenta


• 3 tablespoons butter


• 1 tablespoon mascarpone
  
• 4 tablespoon Parmegiano-Reggiano, grated


• Salt to taste
  

For the wild mushrooms:

• 1 1/2 lbs mixed Wild mushrooms (chanterelle, cremini, oyster etc...), cleaned and sliced


• 3 cloves garlic, peeled and minced


• 1/2 bunch of parsley, washed and chopped


• 1/4 cup extra virgin olive oil


• 1 tablespoon butter


• Salt and freshly ground black pepper to taste


• Parmegiano-reggiano shavings


• White truffle oil (optional)
  
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1. In a heavy-bottom pot, place the milk and the water and bring to a boil.


2. Reduce heat to medium low and slowly add the Polenta while whisking constantly.


3. Reduce the heat, switch to a wooden spoon and keep stirring.


4. Stir, Stir, Stir


5. Stir, Stir, Stir


6. Don't let the bottom scorch now...


7. Stir, Stir, Stir


8. Heat a large sauteed pan over high heat and add the olive oil


9. Stir, Stir, Stir


10. Sautee the mushrooms, work in batches if necessary


11. Season the mushrooms with salt and pepper


12. After stirring for 20 minutes the polenta is ready


13. Remove from the heat and add the butter, the mascarpone and the parmegiano


14. Season to taste with salt


15. Stir, Stir Stir


16. Reserve the polenta and cover with plastic wrap to keep it soft


17. Add the garlic to the mushroom and sautee a minute more


18. Add the butter and the parsley and mix well. Remove from heat


19. Serve soft polenta in shallow plates topped with sauteed wild mushrooms


20. Drizzle with hot demi glace reduction if using


21. Top each plate with some parmegiano-reggiano shavings


22. Drizzle each plate with some white truffle oil


23. Serve


24. Lick the plate


25. Do the dishes


26. Write me a thank you note

Luckily for us mere mortals, i slightly adapted the Peach Pie recipe by omitting a few not so important ingredients like a $20 millions piece of land in the Hamptons on which to grow your own Peaches.

We can re-create it at home spending about $20 bucks with similar or better results and feeling like $20 millions. If you hold a clutch against rich people you can add to the experience while eating your $3 piece of pie and following this few simple steps:

Sit back comfortably on your couch, close your eyes, visualize a multi-millionaire with his properties, gardeners, fancy cars... while noticing the sweetness of the Peaches from the farmers market on your tongue with hints of cardamon and the flaky, buttery crust. Here come the important part: vizualize Mr Big Bucks again and with an arrogant tone bordering on vengeful speak out loud from the bottom of your lungs: " In Your Face!!".


Aaaahhhhhh....How does it feel? Good Right? His homegrown Peach pie probably doesn't have hints of cardamon anyway and that my friends, makes all the difference in the world!

You're done!...now drink something fruity, and relax, feel the breeze, life is good!

Oh i almost forgot the recipe, you can omit the first 6 ingredients and replace them by peaches from the market.

• A few acres of land in the Hamptons: $20 millions (optional)
• 6 Peach trees @ $3,500 a piece: $21,000 (optional)
• A Private Chef @ $500 a day (optional)
• 2 Gardeners @ $250 a day (optional)
• Lots of ingenuity to keep birds from eating the peaches (optional)
• 3 years before your first batch of peaches (optional)
• A pie plate @ $7.50 at your local kitchen store (not optional)

For the flaky pastry dough:

• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 8 ounces cold unsalted butter, cut into small pieces
• 1/4 cup vegetable shortening (no trans-fat), cut into small pieces
• 6 tablespoons cold water

For the peach filling:

• 8 ripe peaches peeled, pitted and sliced 1/4 inch thick
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons fresh lime juice
• 1 teaspoon freshly ground cardamon
• 1/2 vanilla bean, seeds only
• 3 tablespoons butter, cut into small pieces

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1. Preheat the oven to 425' F.
2. Make the dough: Place the flour, sugar and salt in the bowl of a food processor. Pulse a few times to combine.
3. Add the butter and the shortening and pulse until the mixture looks like coarse crumbs.
4. Add the cold water and pulse until the dough comes together. Do not overwork!
5. Reserve in the refrigerator until use or roll 1/2 of the dough to 1/4 inch thickness and line a buttered 9 inches pie pan.
6. Make the filling: Place the slice peaches, the sugar, the cornstarch, the lime juice, the ground cardamon and the vanilla bean seeds into a large bowl and toss until well combined, let it rest for 15 minutes.
7. Pour the filling into the bottom crust and dot with butter.
8. Cover with the remaining dough rolled out to 1/4 inch thickness.
9. Cut steam vents and brush the top of the pie with an eggwash.
10. Bake for 30 minutes at 425'f then reduce heat to 350'f and bake until juices bubble through the vents, 30 to 35 minutes more.
11. Let cool on a rack before serving. Best the day it is baked.
12. Enjoy!