With National Spaghetti Day (Sunday, January 4th) right around the corner, Chef CJ Bivona has shared with Hamptons.com the recipe for Nonna’s Fried Pasta, a dish that has sentimental value for the Executive Chef at Upper East Side Italian favorite Petaluma.
“My fried pasta dish is very near and dear to me,” expressed Bivonna. “It’s a dish that my grandmother would make for me during the time I spent with her while she was watching me as a young child.”
Nonna’s Fried Pasta:
1. Sweat out onions and carrots together; add celery 10 to 12 minutes after.
2. Cook until celery is translucent, reduce heat.
3. Add garlic; cook another 2 to 3 minutes.
4. Add tomatoes and the sachet of basil, cook for 2 to 4 hours until liquid is almost gone.
5. Season with salt, sugar, and black pepper.
6. Reserve basil and chiffonade, fold into cooled marinara.
1. Chop all herbs sand garlic.
2. Lightly beat eggs.
3. Mix all ingredients by hand.
4. Roll to 5 to 6 oz. each.
5. Sear in a sauté pan until golden brown.
6. Transfer to a vat of hot marinara sauce.
7. Cook in sauce for at least 2 hours, the longer the better.
1. Boil the pasta in water for 8 minutes (one minute less than the box states).
2. Drain water and place in small plastic container.
3. Place the pasta in the fridge until it sticks together.
4. Fry with a little olive oil on high.
5. Take the pasta cake out of the container onto the frying pan.
6. Season with salt and pepper.
7. Sear it in the hot oil until its golden brown.
8. Top with hot meatball and sauce, cover with grated Parmesan cheese.