The mini meatballs that you need in your life and some fall tunes to help you ease into October.

Plus, a bit of This & That.

It’s Time For Polpettine

One of the best parts of our summer trip to Puglia was getting to experience the homemade meals of the matriarchs in Andre's extended family. And boy, can these women cook. And although, at first, it might appear as if it all comes so effortlessly to them, the time and energy involved in creating these types of dishes is undeniable and a true labor of love. One of the most remarkable aspects of these dishes is that they are all made from memorization, with no reference to a cookbook on a shelf or a recipe tucked away somewhere in the kitchen cabinet. Many years ago, these women were taught a series of steps by the women who came before them, and these steps have been repeated hundreds of times, if not thousands, throughout their lifetimes. Every time we are lucky enough to experience this food, Andre and I are at first overcome with immense joy and satisfaction and then, almost immediately, with a panic that we need to start writing down these recipes so they never get lost or forgotten!

On one of our Sunday afternoons in the small Puglian town of Putignano, where many of Andre's relatives still live, Andre's family gathered at cousin Vito's house, including aunts, uncles, distant cousins, nieces, and nephews to enjoy a homecooked meal all together. The table was piled high with big bowls of fresh mozzarella still swimming in milky water, plates of thinly sliced grilled zucchini with scattered mint leaves, salty and crispy tiny oven-roasted potatoes, perfectly fluffy and chewy focaccia Barese with sweet summer tomatoes and briny olives, charred sweet peppers bathing in extra virgin olive oil, and big bowls of cool crispy raw vegetables. And, while all of this was delicious and would have been more than enough food to feed us over and over again, the real star of the show was the main course, a fresh orecchiette pasta topped with mini meatballs (or polpettine as they call them in Italy) and a vibrant red tomato sauce. From the moment the plate of pasta hit the table, heads were down, and everyone was silent as they devoured the plate of food in front of them. This dish embodies comfort at the highest level (as our friend Vika would say). And when I looked over and saw Costa on his third plate of pasta with meatballs, I knew it was imperative to get this recipe in our life for good.

Our lunch in Putignano

So, with the help of Vanna's daughter, Marica, who is also a fantastic chef, who managed to coax the recipe out of Vanna's head and finally get these steps down on paper, we will all now be able to make this incredible dish ourselves....and luckily, just in time for the cozy months ahead.

And, a thought...Recipes like this are labor intensive and take time, so I always suggest doubling the recipe and freezing half. There is nothing better than remembering you have a delicious meal in the freezer that is ready to go.