It was a jam-packed day. Made all the more memorial, and lucky, a bird decided to poop on my head, yet again. Three in my lifetime - I must just be a walking good-luck charm by now. The first reference to this providential omen is a little over a hundred years old, but I'm pretty sure that even in a more superstitious era than our own, those pooped on were not really thrilled.
Las Margaritas down on W. 4th Ave.
1 lb. extra lean ground beef
1/2 c. bread crumbs
1 egg, beaten
1 medium onion, finely chopped
1 chorizo sausage, finely chopped
4 garlic cloves, minced
2 tsp. fresh Italian parsley chopped
1 tsp. dried thyme leaves
1/2 c. parmesean cheese
1 c. ricotta cheese
salt, to taste
pepper, to taste
1 tbs. olive oil
3 c. rotini (I'm just making a generalization, depends what your sauce to pasta ratio is!)
1 tbs. olive oil
1 onion, chopped
4 cloves garlic, minced
1 large can plum tomatoes, diced
handful of spinach
2 tsp. red pepper flakes
2 tsp. dried thyme
one chicken boullion cube
1. Preheat oven to 400F. Mix the first twelve ingredients (except the breadcrumbs) in a large bowl until well blended. Add breadcrumbs until it becomes stiffer, but be careful not to overdo it.
2. Make round balls about 1" in diameter from the mix. Heat 1 tbs. olive oil in a frying pan, and brown the meatballs all over until cooked (you might have to cover and place on med-low for a few minutes), about five/six minutes.
3. Put pasta on to cook - cook until al dente. Meanwhile, heat 1 tbs. olive oil in a frying pan, and brown onion and garlic until brown.Add the rest of the ingredients for the sauce (except the spinach). Let simmer until the flavors meld together - about 20 mins.
4. Pour the sauce over the pasta. Throw in the meatballs and spinach (not literally, more, just place), toss gently until spinach has wilted.
5. Pray. Eat. Enjoy. In celebration, share some with a few Spaniards.