Pino Luongo, author of Simply Tuscan, and owner of Coco Pazo in New York City and other restaurants across the US. Menu: Mozzarella in Carozza Chicken and Ricotta Polpettine with Pink Tomato Sauce Vanilla Cream Pudding with Chocolate Rice Krispies
Mozzarella in Carozza by Pino Luongo
One 3-once ball fresh mozzarella, sliced ¼ inch thick and cut into 2-inch squares 8 Slices country bread, ½ inch thick, crusts removed, cut into 2-inch squares ½ cup flour 1 cup cold water 2 eggs, beaten ¼ tsp. Salt Vegetable oil (enough to fill a wide pan 2 inches deep)
Sandwich the mozzarella slices between the bread slices, pressing down so that they hold together. Dip the edges of the sandwiches into the flour, then quickly into and out of the water, then arrange the sandwiches on a plate in a single layer. Pour the eggs over the sandwiches. Turn the sandwiches over until they absorb all the egg. In a deep skillet over high heat, warm the vegetable oil until it is very hot. When it is 375 degrees Fahrenheit. (a drop of water will sizzle and splatter), reduce the heat to medium and carefully put the sandwiches in. Fry them until they are golden, then drain them on paper towels before serving. Serves: 6 Children
Chicken and Ricotta Polpettine by Pino Luongo
½ pound ground chicken ½ pound ricotta cheese 1 cup freshly grated Parmesan cheese 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1 tablespoon shopped fresh sage 2 tablespoons chopped fresh Italian parsley Salt and freshly ground pepper to taste Flour, for dusting Vegetable oil, for frying For the sauce: 6 cups of Basic Tomato Sauce (recipe follows) 4 tablespoons unsalted butter 1 cup freshly grated Parmesan cheese 6 leaves fresh basil 1 tablespoon chopped fresh Italian parsley
Make the meatballs, in a bowl, mix together all the ingredients except the flour and the oil. Use your hands and make sure that all of the ingredients are evenly distributed throughout the mixture. Put a heap of flour in a large bowl or plate. Keeping your hands well dusted, form the mixture into 2-inch balls, rolling each one in flour before lining them up in a single layer on a floured tray. Chill the tray of meatballs in the refrigerator for 30 minutes to firm them up. In a deep pan set over medium-high heat fry the meatballs in 5 inches of very hot oil (375 degrees Fahrenheit - a drop of water will sizzle and splatter) until they turn golden, about 5 minutes. Fry the meatballs in batches so not to crowd the pan. As they are done, transfer them to drain on paper towels. Bring the tomato sauce to a simmer in a saucepan, then add the butter, Parmesan, and basil. Process for a minute in a food processor (or use a hand-held immersion blender), just until homogenous. Pour the sauce into a large, heavy casserole, bring it to a boil, reduce the heat to low, and carefully drop in the meatballs. Simmer for 10 -15 minutes to make sure the meatballs are warmed through by the sauce, stirring frequently but gently to prevent them from sticking to the bottom. Arrange the meatballs and sauce on a serving platter and sprinkle with parsley. Serves: 6 children, 2 to 3 meatballs per child Basic Tomato Sauce by Pino Luongo Ingredients:   2 ¼ pound ripe tomatoes ½ cup extra virgin olive oil 1 onion, chopped into ¼ -inch dice ½ carrot, chopped into ¼- inch dice ½ stalk of celery, chopped into ¼ -inch dice 1 clove garlic 6 basil leaves   Wash the tomatoes and chop them coarsely. In a skillet, warm the olive oil over medium heat. and brown the vegetables and the garlic clove until the onion is translucent, 3 to 4 minutes. Add the tomatoes and half the basil leaves, and cook for about 30 minutes. Remove from heat and add the remaining basil. Pass through the food mill. Makes: 3 to 4 cups
Vanilla Cream Pudding with Chocolate Rice Krispies by Pino Luongo
One 3-once ball fresh mozzarella, sliced ¼ inch thick and cut into 2-inch squares 5 egg yokes 1 cup sugar 2 cup heavy cream 3 egg whites 2 cups Cocoa Krispies
In a metal mixing bowl, cream the egg yolks and the sugar together with a whisk. Make a double boiler by placing the mixing bowl over a small saucepan of simmering water on low heat, and continue to whisk. After 6 to 7 minutes, when the mixture becomes fluffy and thick, and about doubles in volume, remove the bowl from the simmering water and place it in a pan or a larger bowl of ice water to cool down quickly, whisking frequently. In a bowl, whip the heavy cream until it forms stiff peaks, then in a separate bowl do the same with the egg whites. When the egg and sugar mixture is cool, fold in the whipped cream and then the egg whites, and then the Rice Krispies. Mix gently but thoroughly. Pour water into and then out of a savarin mold leaving the interior wet. Pour the Rice Krispies mixture into the savarin mold and chill it over night in the refrigerator. To serve, dip the mold in hot water for a few seconds to loosen, then turn it out onto a platter. Serves: 8 to 10 children

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