February 8, 2012
Spicy Chicken Meatballs with Gorgonzola Dipping Sauce
By: Christopher Palik, Executive Chef – L-EAT Group
(PAESE Ristorantes, L-EAT EXPRESS, L-EAT CATERING) - Toronto
2 lbs. of ground Chicken
¼ of a white cooking onion finely diced
1 clove of garlic finely chopped
½ cup of day old bread torn into small pieces
¼ bunch of parsley chopped
4 sprigs of thyme leaves picked off the stem
1 jalapeno pepper chopped finely
1 tbsp of Worcestershire sauce
2 tbsp of Franks Red hot sauce
1 tbsp of extra virgin olive oil
In a small frying pan over medium heat add the extra virgin olive oil then and add the onion. Cook on a medium heat until the onion starts to brown, add the garlic and cook for a minute more. In a mixing bowl add the chicken, the onions and all the rest of the ingredients except the Franks red hot sauce. Mix to combine, season generously with fresh cracked black pepper and salt.
Wet your hands and grab a small amount of the chicken mixture, roll into golf ball sized balls and place on a plate. Cover with saran wrap and refrigerate until needed.
Gorgonzola Cream Sauce
3 tbsp of crumbled Gorgonzola
2 tbsp of White vinegar
¼ cup of 35% cream
Blend everything together with a hand blender.
Pre heat an oven to 350F. In a large frying pan heat 2 tbsp. of olive oil. Once hot add the chicken balls. Brown evenly on all sides and place in the oven for 6 to 8 minutes. Remove from the oven and drain off all the fat and accumulated juices. Add the Franks Red hot sauce to the pan and swirl to coat. Distribute the chicken balls evenly onto 4 plates with a large dollop of the gorgonzola dipping sauce.
Other Recipes from PAESE:
Sweet Polenta with dried fruits and mascarpone cheese
Roasted Golden Beet salad with Arugula and Goat Cheese
Owned by Tony Loschiavo, there are two PAESE Ristorantes in Toronto ( Bathurst St. north of Wilson Ave. - and - King St. west of John St. ).
Paese (pa’eze) means town or village and for the Paese team, this name symbolizes neighborhood. Since 1989, Paese has stayed true to a handcrafted and house-made approach to a menu that is Italian inspired, but with a distinctive and original made-in-Canada twist.
The second Paese opened on King St. in 2010 and at both locations, pairings are emphasized: wine to food, food to place, yet each location offers its own atmosphere, menu and experience.