Neapolitan Dirt Recipes

POLPETTE ALLA NAPOLETANA (NEAPOLITAN MEATBALLS)

Steps:

• In a shallow bowl, soak the bread cubes in water to cover for a minute or two.
• Drain the bread cubes and squeeze with your fingers to press out the excess moisture (make sure you do this well).
• In a large bowl, combine the bread cubes, beef, eggs, garlic, pecorino, parsley, toasted pine nuts, salt and pepper, and mix with your hands to incorporate.
• With wet hands, form the mixture into 12-15 meatballs, each smaller than a tennis ball, but larer than a golf ball.
• In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking.
• Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes.
• Add the tomato sauce and reduce the heat to a simmer.
• Cook all the meatballs for 30 minutes.
• Set aside and allow to cool; save the sauce for another use.

NEAPOLITAN DIRT

Steps:

• 1. Place 1/2 package of the Oreos in a food processor.
• 2. Process until Oreos are crumbs.
• 3. Melt butter in a 9x13 inch dish. Pour Oreos in with the butter and stir until moistened. Press into the bottom of the dish to make with the Oreos.
• 4. In a large mixing bowl add Cool Whip, cream cheese, and sugar. Mix on high speed until mixture is fluffy and free of lumps.
• 5. Pour over Oreos and smooth out.
• 6. Using the same mixing bowl, add pudding, milk, and whipping cream. Mix on high speed until pudding is thickened.
• 7. Pour over top of cream cheese mixture.
• 8. Crush up remaining Oreos and sprinkle over top of pudding. Chill for about 15 minutes or until ready to serve.