Beard or Bust: Wilmington's Bardea
Downtown Wilmington’s Bardea earns a James Beard Best New Restaurant nod for chef-owners Scott Stein and Antimo DiMeo
This recipe from James Beard-nominated Bardea pays tribute to the Italian roots of Chef Antimo DiMeo.
Ingredients
SERVINGS: (Makes approximately 40 meatballs)
- 5 pounds ground meat mix - beef veal pork
- 6 whole eggs
- 4 egg yolks
- 250g white bread crumbs
- 1 cup whole milk
- ½ ounce garlic finely chopped
- 1 bunch parsley finely chopped
- 1½ cups Parmigiano-Reggiano
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 ball Scamorza cheese, cubed
Preparation
Soak the white bread into the milk. Put the meat into a bowl. Add all the other ingredients to the meat and mix well. Shape and oil balls and stuff with cubes of Scamorza cheese. Lightly fry to set the shape and then cook low and slow in your favorite red sauce.
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