b'Directions:1.In a large bowl combine ground meat, breadcrumbs, milk, parmesan,Mattersonion powder, garlic, parsley, eggs, salt and black pepper. Begin by using a fork to break everything up, and then switch to your hands to blendMagazinethe mixture. Form mixture into golf ball-sized meatballs and arrange on a plate. Refrigerate while you prep the sauce. These can also be formed, covered and refrigerated up to 1 day in advance.Spring Issue2.In a large pot or high-sided skillet, heat the olive oil over medium high heat. Add the garlic and red pepper flakes and saute, stirring often for 1 minute until fragrant but not browned. Carefully add the tomatoes andMEET THE MERCHANTseason with salt.and3.Gently add the meatballs, one at a time, and cover with a lid. Turn theHEAD OF SCHOOLheat down to lowest setting and let simmer, without touching them, forfeatures20 minutes. Uncover, gently turn the meatballs and continue to simmer for 10 more minutes, until the meatballs are cooked through. Serve with grated parmesan and chopped parsley or basil.4.Optional step: To take these meatballs to the next level, a layer of melted mozzarella never hurts. Either spoon the meatballs and their sauce intoVISITa baking dish or if your pan is wide enough, leave them right there. Lay the sliced mozzarella all over the top and sprinkle a little grated parmesan. Broil the meatballs on high for about 1-2 minutes, watching carefully, un- MATTERSMAGAZINE.COMtil the cheese is melted. Garnish with chopped parsley or basil and gratedFOR MOREparmesan.INFORMATIONHOMEMADE FOCACCIAMakes a 9 x 9 slabNOTES:Timing: You need at least 1 night in the fridge plus 3-4 hours of restingin the refrigerator. The dough time right before you bake it. I like leaving it in the fridge for 2-3 days.will need at least 12 hours to The longer it sits the better the flavor. rise, but you can leave it there for up to 3 days. The longer it Yeast: You can use both instant yeast or active dry yeast in this recipe. Thesits, the better the flavor and difference is that active dry yeast needs to be activated before you addtexture will be. it to the recipe. So, youd need to sprinkle your active dry yeast over the2.Generously coat the bottom lukewarm water plus a tiny pinch of sugar and let it sit for 5 minutes toof a 9x 9 cake pan with 2-3 get foamy. If it does not foam after 5 minutes, your yeast may be old. Thetablespoons of olive oil .If your tiny bit of sugar helps activate the yeast. pan is not non-stick and youve found things stick to it, con-Directions: sider lining the bottom with4cups (650 grams) all-purpose flour parchment paper and/or greas- 3teaspoons kosher salt ing the pan with softened but-ter in addition to the oil. Rub2teaspoons instant yeast (see note above if using active dry yeast) your hands with olive oil and2- 2cups lukewarm water (warm to the touch but not hot) scrape the now risen doughOlive oil (around - cup) into the cake pan. Gently patFlaky sea salt, for sprinkling on the dough the dough, spreading it out a bit. It doesnt need to reach the edges, as it1 tablespoon rosemary leaves (optional) will expand as it rests. Cover and let the dough rest at room temperature for 3-4 hours until it has expanded. 1.Combine the flour, salt and yeast in a large bowl. Whisk to combine. Pour3.Preheat the oven to 425. Generously drizzle the top of the dough with in the warm water and using a rubber spatula, stir the dough. It will beolive oil. Rub some oil on the tips of your fingers and then press all your very thick and sticky. Add more water, starting withcup, if your doughfingers straight down into the dough to create deep dimples all over. is too dry. Once a sticky dough ball forms, generously drizzle the top ofSprinkle with flaky sea salt and rosemary leaves, if using. Bake the focaccia the dough with olive oil and use your hands to spread the oil all over thefor 25-30 minutes until the underside of the bread is golden brown and top of the dough and a little bit on the sides. It should be well slicked withcrisp and the top is lightly golden brown. Transfer to a cooling rack and let oil. Cover with a clean dish towel or plastic wrap and immediately placecool for 20 minutes before slicing.food matters /31'