Fabio Viviani's debut cookbook, Fabio's Italian Kitchen, is our Top Pick in Cookbooks! Writes Cooking columnist Sybil Pratt, "Fabio’s food is old world, old school; it’s “not meant to impress, it’s meant to feed people.” When you add his Mom’s Meatballs, Drunken Spaghetti and Chicken with Marsala Sauce to your repertoire, you’ll be feeding family and friends real Italian home cooking, and you’ll agree that Fabio is favoloso!"
In Italy we feel bad throwing away even old wine, so we color our pasta water with it to get a little aroma of wine and a dramatic presentation. The flavor of the wine is in the water but you’re not going to feel it, and you give leftover wine a last chance to be useful. The more wine you use, the redder the spaghetti will be—and this dish is all about the presentation, so you can use up to a whole bottle depending on how much you have around. You can also always buy an inexpensive bottle just for the recipe.
Add the spaghetti and about 1 tablespoon of the reserved cooking liquid to the sauté pan. Once the liquid has reduced, remove the pasta from the heat.
Add the ricotta and walnuts and mix with tongs. Top with the Pecorino and serve.
Our May Top Pick in Cookbooks is Fabio's Italian Kitchen by Fabio Viviani, an "old world, old school" celebration of Italian tradition. Fabio's personal story of becoming a chef is great, and so are the 150 recipes. Writes Cooking columnist Sybil Pratt, "Fabio is favoloso!"
Preheat the oven to 375?F.
Heat the olive oil in a large stockpot and cook the carrots, onion, and celery until soft and starting to caramelize, about 15 minutes.
While the vegetables sauté, make the meatballs. Mix the beef, eggs, breadcrumbs, Parmesan, salt, and pepper in a mixing bowl. Form into 1?2-inch balls and set on a baking sheet. Bake for 12–15 minutes.
Add the spinach to the sautéing vegetables and let it wilt. Then add the chicken stock to the vegetables and cook over high heat until it is somewhat reduced. Add the pasta to cook, and when the meatballs are ready, add them to the pot, too.
Boil 5 minutes and season with salt and pepper.