cooklette #11
September 24th, 2011
cooklette #11 : Meatballs at colette with Valérie Abecassis
Valérie is a fashion journalist at Elle magazine. This recipe, taken from "Jewish Chic," one of her books in progress, revisits and reinterprets the basic, traditional dishes of the kitchen. Ah, meatballs, just the word alone brings pleasure. They're round, they're big, they're plump, and they go with everything. As a child, Valerie ate them once a week. They were small, firm, held together by a gravy and drowned in peas. Today she offers them to us differently. Roasted without oil, bigger, without sauce, except what we choose to dip it into, and they are especially soft. The traditional version is spiced meatballs. The trendy version is Thai balls.
Thanks to:
Première Pression Provence
Porcelaine Non Sans Raison
Guy Degrenne
Aquapax
