Bite with Belkys: Bucatini with buffalo meatballs

The Chef: Ernesto Urroz
The Restaurant: Caffe Vialleto in Coral Gables
The Dish: Bucatini with buffalo meatballs

Ingredients for Bucatini with buffalo meatballs:

2 pounds ground buffalo
1 cup shopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic
2 chopped tomatoes
1 whole egg
1/2 cup seasoned bread crumbs
1 cup dry white wine
4 tbsp. ricotta cheese
1 1/2 cups tomato sauce

Method of Preparation:

-Start by chopping onion, celery and carrots and sauté in frying pan on medium heat.

-Then, blend the ingredients in a food processor. When it's a smooth texture, take it out and set aside until it reaches room temperature.

-Add one egg, seasoned bread crumbs and blended vegetables (called mirepoix) to ground buffalo meat. Thoroughly mix ingredients by hand and make meatballs with the palm of your hand.

-Place the meatballs on a sheet pan, add one cup white wine to flavor and moisten, then bake for 35 minutes at 350 degrees.

-For the sauce, sauté garlic and tomatoes, then add one and a half cups of tomato sauce, simmer and reduce. When meatballs are cooked, add them to sauce and put back into the oven for 10 minutes at 350.

-Add cooked bucatini to meatball sauce and toss.

To Plate:

Top bucatini and meatballs with 4 tablespoons of ricotta cheese. Garnish with fresh basil and serve.

Serving suggestion: Chianti or Cabernet Sauvignon

Serves: 4