Episode 303

Episode 303 of Sara’s Weeknight Meals takes me back to Philly!
Posted on January 16th, 2013 by Sara Moulton  |  Filed under Episode 303  |  Submit Comment
“Philly Style,” episode 303 of Sara’s Weeknight Meals…  starts airing this week. I‘ll be shopping at the old Italian market with local boy celebrity chef Marc Vetri and then making two of his signature dishes with him back at my kitchen – Sal’s Old School Meatballs, and Spaghetti in Parchment with Clams and Scallions. You’ll find the recipes here. more »


Sal’s Old School Meatballs
Posted on January 16th, 2013 by Sara Moulton  |  Filed under Episode 303 « Sara's Weeknight Meals Season 3  |  Submit Comment
Note from Marc: My father instilled three things in me: (1) Always work for yourself—no matter what, be the boss; (2) Always have integrity—you are only as good as your word; (3) Always use veal, pork, and beef in meatballs. Life really is that simple! Makes about sixty 1-ounce meatballs (thirty 2-ounce meatballs or twenty 3-ounce meatballs) Ingredients…1 pound ground veal 1 pound ground pork 1 pound ground beef 4 slices white sandwich bread, torn 1½ cups milk 3 more »


Spaghetti In Parchment with Clams and Scallions
Posted on January 16th, 2013 by Sara Moulton  |  Filed under Episode 303 « Sara's Weeknight Meals Season 3  |  Submit Comment
Note from Marc: The pasta in this dish cooks twice, so be sure to undercook it when you first boil it. Then when it bakes in the parchment, it will absorb all the briny, garlicky, wine-soaked, chile-flecked juices from the seafood. That’s how you create flavor! It also helps to use fresh scallions from the farmers’ market. Better yet, use ramps when they are in season. You can also replace the clams with cockles and serve this with grated Parmesan … more »