Theo on tech · June 15th

Early in the 11th century, a young Benedictine monk named Eilmer jumped from the 150-foot tower of his abbey in the small English town of Malmesbury, wearing a pair of crude wings he’d fashioned from willow wood and cloth. Eilmer managed to glide a good 600 feet, passing over the city wall before crash-landing in a small valley near the river Avon. The fall broke both his legs, crippling him. Malmesbury Abbey still boasts a stained-glass window in honor of Brother Eilmer. This legendary experiment in medieval aviation comes to us via 12th-century historian William of Malmesbury in an account written circa 1125, although William neglected to provide future historians with an exact date for the feat. But William does mention another key episode in Eilmer's life when the monk was "advanced in years": Eilmer witnessed Halley's comet in 1066, commenting, "It is long since I saw you." Some historians have interpreted this to mean that Eilmer saw Halley's comet on an earlier fly-by in 989, when he would have been a young boy. Assuming Eilmer was at least five years would in 989, he would have been born no later than 984. This would make Eilmer in his 80s in 1066, with his attempt at flight—which occurred when he was "in his first youth"—likely falling between 1000 and 1010. However, it's an estimate that is based on a lot of assumption, according to James Aitcheson of the University of Leicester, who argues in a paper published in the journal Notes and Queries that Eilmer may have seen a different comet altogether in his youth—the comet of 1018. If so, he would have been born much later and the date of his flight would have occurred between the 1020s and 1040s.

Twelve years ago we moved our first building with Dwight. He drove his crane onto the island and up the winding driveway of our old house and, for about a thousand dollars, he and his sons effortlessly picked up an old barn and flew it high over the spruce trees. As it lifted off the ground, Dwight guided it with a rope from below. It landed with a thud…

This week our friends at FOUND NY — a twice-weekly newsletter for people with good taste in and around New York City — spoke with Wolfgang Ban, executive chef at Hancock St. about shopping for dinner service, his lunch plans, and other Wednesday activities. Hancock St. is part of Mercer Street Hospitality, whose founder, John McDonald, is also the founder of Broken Palate. Subscribe to FOUND here. Neighborhood you work in: Greenwich Village FOUND NY: It’s Wednesday morning, where are you working? Wolfgang Ban: My day often begins at the Union Square Greenmarket. Before I head into the kitchen, I browse the local produce, with eyes out for fresh ingredients that inspire our evolving menu. Recently, my favorite finds have been French tarragon for our lobster linguini and Caraflex cabbage, which we chop, char over an open flame, and serve alongside seared halibut in a clam-chive emulsion. FNY: What’s the Wednesday morning scene at your workplace? WB: Once I'm onsite with my team, they become my focus. I’ll discuss the day's demands with my sous chef and observe the progress of our prep kitchen. We’re always training our staff and expanding their technical knowledge as our menu transforms from the old to the new. There are certain daily responsibilities I choose to retain: I carve out time to roll out and cut our in-house linguini to length myself. There’s nothing like the meditative concentration it takes to make pasta by hand. In the frenzy of a busy kitchen, it's quite therapeutic. FNY: What’s on the agenda for today? WB: Menus, menus, and more menu development. I’ve spent the past few months collaborating with my team to move Hancock St's formerly American menu in a Central European direction that ties in closely with my own Austrian roots — things like schnitzel, spaetzle, and strudel. I’m also working on specials for Halloween. Our patio is a primetime viewing for the Village festivities. FNY: What’s for lunch? WB: Something close to my home and my heart: Hungarian beef goulash with short ribs. Traditionally, goulash originated in Hungary as a soup made by shepherds with calf meat gifted to them by landowners. They cubed and then braised the meat for hours in copper pots with potatoes, onions, paprika, and whatever else they could gather from the fields. The Austrian take is more of a hearty stew. I make it in the restaurant for my team. It's my grandma's recipe. When we go out, we visit Cafe Katja or Pastis. FNY: Any plans tonight? WB: I like to see where the night will take me. Maybe we’ll start at the bar of Koloman for some wines and great food from chef Markus [Glocker] and then continue with some great cocktails at DOM. There’s also no shortage of options in this neighborhood — maybe a stop at Raoul's or the sushi bar at Lure Fishbar because they stay open a bit later.

As one of the world’s greatest modern-day chefs, Daniel Boulud runs dozens of restaurants globally, including establishments in Singapore, Dubai, at sea on Celebrity ships, and more than one dozen in New York City. Throughout his career, Boulud has been named “Chef of the Year” by Bon Appétit magazine, and has earned several James Beard Awards including “Outstanding Chef” in 1994 and “Outstanding Restaurateur” in 2006. His eponymous New York City restaurant, Daniel, has a two-Michelin star rating, while two of his other NYC restaurants, Le Pavillon and Jōji, have each earned one Michelin star. Boulud is also considered an outstanding culinary mentor and his restaurants have been a launch pad for many chefs who have gone on to open their own establishments around the country. He recently re-opened Cafe Boulud so I popped uptown to chat with the man, DB. John McDonald: Given you’ve been both chef and owner for decades - in particular at the highest level of fine dining - what would you say has changed the most (in fine dining) over that period? Daniel Boulud: I think what has changed the most in fine dining — and in all dining — is social media. Today, people control their marketing and message in a different way than in the past. Customers also have a voice in a different way than in the past, and businesses can project themselves differently. It’s been a huge impact on our industry. The digital world has put everyone in a crazy race. JM: In my experience entrepreneurs - and you are certainly that, not just a chef or owner - who achieve this level of success have routines and habits that drive those results. What are some of those routines? DB: I have the chance to live right above the store. I’ve been living above Daniel for over 25 years and in the same zip code for 40 years. And my other places are within reasonable reach. I also travel to visit other restaurants around the globe, but that’s not part of my everyday routine. I feel it’s very important to live close to your headquarters. I also feel that constant communication is important with my staff. I also taste the food at my restaurants all day long. I don’t know if it’s a routine, but it’s a concern that allows me to see if there’s a weakness but also to be in the dining room to check on the service, as well — I am not “after” anyone, but I am “with” everyone. My personal routine is to have breakfast in the morning with my kids and see them at night before they go to bed. JM: If there was one thing you could tell me about cooking that would help me become a better home chef, what would that be? DB: It all depends on the time you have at home. It’s not a question of budget for good home cooking. It’s a question of time, equipment, and efficiency. Cooking at home should be soulful, spontaneous, and delicious. It’s something that you’re confident you can do comfortably. To become a better chef first you should have a cookbook collection as inspiration: it could be a seasoning or a flavor composition. I use one pan for maybe three applications to get to the final dish. It’s a good exercise. I love to make one-pot meals that are delicious and thrilling for gathering around the table, like pot roast. You also want a very good pantry with oils, vinegars, and spices. You also want very good pots and pans. I wish I could be more of a home cook. JM: With restaurants all over the globe, what is your travel routine? Any travel hacks or secrets? DB: My travel routine is to try not to miss my flight. I’m a carry-on kind of guy. I take a garment bag, a small suitcase, and another bag. If I take an overnight flight, I always try to have a very nice meal the day I’m leaving between lunch and dinner so I can try to sleep right away and try to avoid eating on the plane. While traveling to the airport, I do a recap with the team. When you’re waiting for the plane it’s a good time to catch up. I like to rest on a plane but I’m not the kind of guy who needs two Scotches before he can relax. The secret is to plan well and try to get through immigration as fast as possible. JM: Do you think it would be beneficial if restaurant owners were able to rate their customers in the same way Uber and other customer services do now? DB: Yes and no. Of course, you don’t want to do anything that might offend any customer or make them frustrated or concerned with the type of hospitality you provide. At the same time, a bad customer should be banned across the board. For the most part, we have little problems with customers. We don’t care to rate them as long as they want to come back. But we do rate them when they are good customers and they are very nice people and they are nice to the staff and they genuinely love the experience. We like to rate them to bring them back, for sure. People who have created no connection with our team, we don’t want to rate them.

Of all the foods in the world, it seems that eggs are the most personal order. People have a clear preference as to how they want their eggs cooked: Poached, egg white omelet, over easy — there are almost as many different ways to eat an egg as there are chickens. As author of several books on eggs and the Fresh Eggs Daily site, fifth generation chicken keeper Lisa Steele has an opinion about people’s egg opinions. “I think eggs are so simple and basic on the surface, but they’re very scientific. One little tweak can change so much. That’s why you can have two people side by side making eggs and the results can be so different,” she says. Steele says the best approach to cooking eggs is the simplest. “From poaching eggs to frying them, I’ve tried every method. People make it so hard, but it would be easier if everyone used super-fresh eggs.” For instance, Steele says that many people are intimidated by poaching an egg. They’ll purchase gadgets or look for tricks like adding vinegar or whipping the water into a vortex (which she does simply because she finds the swirling water “mesmerizing”). Her instructions are way easier: “I just take a super fresh egg and drop it in water. Turns out great every time.” Steele explains that as eggs get older, tiny bits of air get into the shells and the whites begin to change. They’re still perfectly good to eat for weeks, but cooking results aren’t as beautiful. Obtaining super fresh egg sounds super easy, right? It turns out it’s a little more complicated than you think if you’re not raising your chickens or having some farms nearby. If you’re purchasing eggs at the market, there are many buzzwords to decipher — and an expiration date on the package doesn’t tell you where or when the eggs were packaged. Thankfully, Steele is here to help demystify all the egg carton content. Steele says that words like farm-fresh and local can be misleading. “I think a farm can be within 400 miles to be considered local,” she explains. And cage-free means next to nothing if you’re concerned about the welfare of the hens laying your eggs. “It just means that the chickens aren’t in tiny cages. But they’re still in a barn and they may never see the light of day,” she says. Free range allows chickens to have access to the outdoors from their barns through a door, “but a high percentage of chickens never find that door,” says Steele, who recommends seeking out certified humane pasture-raised eggs. “Pasture-raised chickens are outside from sunrise to sundown,” she explains. Steele says pasture-raised chickens spend their days scampering on grassy dirt, getting sun, and foraging for bugs. “Certified humane also sets down requirements on how often they’re fed and watered, and what shelter they should have from the elements.” They’re also provided with a minimum of 108 square feet per bird to roam in (about the same size as a small cruise ship cabin). Steele says that when you see organic on your egg carton, it’s more about what the chickens eat than the egg — “Organic speaks to the feed they’re eating. All eggs are antibiotic and hormone free.” That said, when you combine pasture-raised, certified humane, and organic on a carton, you’re off to a good start when choosing eggs. At this point in our interview, I ran to my fridge to get my carton of eggs out. To my delight, they were marked pasture-raised, certified humane, and organic (and cost $5.99 at Whole Foods Market, so not bad). One question remained: Are they super fresh? Though there was a “sell by” date marked on the carton, Steele says there’s a better way to tell if your eggs are super fresh: look on the side of the carton for another number, which will tell you the exact date the eggs were placed in the carton for delivery to your store. Mine started with 131. “131 is the 131st day of the year, so May 11 is when they were put in the carton,” she says, noting that two weeks is the oldest you want to look for. “At two weeks, the egg will start to disintegrate. Two weeks is still fresh — just not super fresh.” Steele also says to look for the Plant Number on the egg carton to find out how many miles your eggs traveled to get to you. The code, assigned by the USDA, is a four-digit number on the carton that starts with a “P” or “G”. You can then Google that number to find out where the eggs were packed, washed, and graded. “I live in Maine and we found a carton of eggs from Florida,” she says. Why are these simple facts coded and difficult for consumers to find out? Steele doesn’t have the answer. “when I first wrote a blog about this, it was featured on Dr. OZ, and I thought it would change the industry — but it didn’t.” If you have the space, you can always raise chickens, like Steele does. She says a typical backyard hobbyist can start with five to ten chickens. “I hear Costco is selling a coop with a shed attached.

For years every time I would run into Gary He at a restaurant one thing was clear, he was always a man on the run. “Tomorrow I am off to X City to shoot a McDonald’s,” he would say. Well, six continents and 50-plus countries later the result is one of the most interesting books I have seen. McAtlas is the kind of coffee table book that people are truly going to pick up, and will make a perfect holiday gift for your Golden Arches friends. Gary: McDonald's is the largest restaurant chain in the world—with the most stores and has the highest revenue, there is no one restaurant where more people are eating. Because of this, the brand is a sort of barometer for how and what people are eating, especially when you dive into the localizations. After a run-in with a Ramadan fast-breaking meal at a Moroccan McDonald's that I could find no documentation for online, I took it upon myself to begin cataloguing and researching the menus and locations. As a food journalist, it was incredible to me that nobody had done such a deep dive on is arguably the most important restaurant in the world. The Chinese and Japanese McDonald's restaurants are outstanding in that they have the chain's DNA but have such different menu items that are delicious like shrimp filet burgers (Japan) and taro pies (China) that if there weren't golden arches printed on the packaging you could be convinced that it was an entirely different brand. But if we're talking about one item in particular, it has to be the McSpaghetti in the Philippines. This dish exists because sweet marinara pasta is a staple at children's birthday parties, thanks mostly to the popularity of local chain Jollibee, to the point that pretty much every American chain that enters the market has some version of the dish on the menu. The McSpaghetti is the best, topping even the homegrown chain's version, in my opinion. Oh man, the Asian markets are chock full of local dishes that have been translated into McDonald's menu items which some people would consider strange and others would think are completely normal. Check 'em out in the book! haha But outside of that region, the standout bizarre dish originated in Brazil has now spread to other Latin American countries: a bowl of melted cheddar cheese that you're supposed to dip fries, McNuggets, and even entire burgers into. I know that the staple food item in this country is the pão de queijo cheese ball, but an entire bowl of cheddar seems a bit unhinged. See more about Gary and his love of food and travel, here. And since we last connected, yet another review was filed by Eater’s Robert Sietsema this week on Cha Cha Tang. » Via Eater New York

With Christmas a week away, if you’re looking for a last-minute gift, there’s nothing better than a book. We’ve picked out a selection of books that will appeal to a vast number of people — not just home cooks (personally, I read too many cookbooks where the recipes are too difficult and instantly turn me off). From a travel guide to the country’s best craft spirits to cocktails inspired by everyone’s favorite mob boss, here are books to gift to friends (or yourself). Pro tip: Order from Amazon and choose the gift bag option for a last-minute gift that will arrive festive in no time. The Sopranos is, arguably, the greatest television series of all time. This master class in screenwriting and acting gave dimension to Tony Soprano and his family. Sopranos fans will love this book which includes 60 recipes inspired by Tony, Carmela, Christopher, Adriana, and more. I am in favor of bringing back the travel guide. Sure, there are apps, but there’s nothing better than a well-worn travel guide on your shelf that’s been dog-earred and filled with notes and doodles. This travel-sized guide includes the best distilleries, breweries, and wineries in the United States. If you have a friend with wanderlust and a taste for craft spirits, this is the perfect gift. Side note: look out for the Florida section — I wrote it. Author Gary He explores the diversity of cultures through one lens: McDonald’s. The book features McDonald’s restaurants in more than 50 countries and the way the mega fast-food company caters to each though its menu and decor. Beautiful photos accompany each country, making this a fantastic addition to the book collection of pop culture aficionados. There’s nothing I like better than cooking at home, but I have neither the time nor the patience to use a million ingredients and 30 pots and pans to feed myself. Master chef Jamie Oliver makes everyday cooking easy (and affordable) with his five-ingredient recipes, which are also easy to follow. The recipes are bright, filled with flavor, and can get dinner on your table with little effort — After all, we’re not all Julia Child. A win-win for new couples, singletons, and people who value flavor without the hassle. The owner of New Jersey’s Bread and Salt bakery and Eater New York editor, Melissa McCart collaborate on a book that takes a new look at bread. This unique tome is not a recipe book for baking bread — rather it’s a guide to what to do with that gorgeous loaf you picked up at your local bread baker. Buy it for someone who can’t live without their daily bread.

Being the executive chef at an iconic restaurant in New York City is a daunting task that requires endless hours, nonstop dedication, and a nearly superhuman ability to multi-task. For more than a decade, Preston Clark has done just that at the iconic Soho favorite, Lure Fishbar. Now, Clark has taken on the task of helming the kitchen at a second restaurant: Bar Mercer, the West Houston Street restaurant that opened just a month ago in the former Bar Tulix space. Mercer Street Hospitality owns both restaurants. Clark says he created a menu at Bar Mercer that speaks to how people like to eat. “It’s a neighborhood spot, so the menu is approachable. I wanted to create dishes that I like to eat. I wanted to create a craving.” The chef has succeeded. The menu reads like a list of favorites like a grilled pork chop with mushroom and cipollini white wine sauce, a filet au poivre with peppercorn sauce, a proper burger (with American cheese), and the “hangover pasta”, a comforting bowl of chitarra, ham, bacon, and a sunny side egg. “I’m a little more out of the box from Lure, because I don’t have to stick to a predominantly seafood menu. It’s fun for me to do a chicken liver mousse or a sliced ribeye on the blackboard,” he says. The restaurant is also causing a sensation with its mini pigs in a blanket — a modern rendition of a retro classic cocktail party snack that is the ideal companion to a pre-dinner martini. Clark says his inspiration came from English Pubs mixed with a classic New York hotspot with a close, personal connection: The Odeon — a restaurant that his father, Patrick Clark, the first Black chef in the U.S. to win a James Beard award, helped open with restaurateur Keith McNally back in 1981. The elder Clark, whose career included helming the kitchen at Tavern on the Green, helped forge Patrick’s career from a young age. “My father would take me to work with him when I was young. I decided to be a chef when I was 13 or 14.” One of Clark’s first jobs was at Tavern under the guidance of his dad. Though the Lure and Bar Mercer chef lost his father nearly 20 years ago, he continues to be the driving force in Patrick’s career. As executive chef of Lure Fishbar, Clark has placed his mark on another iconic New York establishment. “I’ve been there so long, I feel like it’s mine,” he says of the SoHo seafood house. In a city where dozens of restaurants open daily, Clark says the secret to success lies in simply making guests happy. “There are so many flash-in-the-pan restaurants that people never return to. I want people to enjoy the restaurant so much they return. That’s the key to longevity.” Clark says being a chef is satisfying not only for the food but for the community building. “We’re able to provide jobs and be a part of the fabric of the city. I can help by teaching people a skill. If you’re able to change the life trajectory of a few people, that’s being successful.” With leading two restaurants in Manhattan, Clark says the only challenge is trying to make room to try out other restaurants to stay current on dining trends. He admits to eating at home a lot with his son but says he makes time for a few favorites, like sister restaurant, Cha Cha Tang for the roasted duck and dumplings by chef Doron Wong. “I love how clean the food eats,” he says. You might also find Clark at Bar Mercer on his days off. “I like to eat there to make sure the chefs are executing the dishes properly. Plus, I love the menu,” he confesses.

Though I am usually an equal opportunity imbiber, there’s nothing like an ice-cold martini to set the tone of an evening: A martini is meant to be sipped and savored. It’s not the drink for picnics or dive bars. It’s a drink that starts an evening filled with promise. That first sip of the martini might be one of the most satisfying moments of a week. That first moment — when the martini is cold and fresh is the best. And, while a traditional gin martini is still the classic, bartenders have gotten creative with the martini, giving us delicious iterations from James Bond’s Vesper to the espresso martini, making choosing a monumental task. Some bars are now offering tiny martinis — a four-sip solution to all your martini problems. Think of it as a “small plate” or “tapas” option for ordering a full martini. These libations served in scaled-down martini glasses, are the perfect way to try several martinis in one evening, enjoy the ritual and flavor of a cocktail without the commitment of a larger-format drink, or simply have a fresh martini after a few sips. I first encountered the tiny martini at Pastis, where they serve Le Petit Pickle, a three-sip martini made with vodka, house brine, and pickled vegetables. It’s the perfect order while you’re perusing the menu. Chelsea’s Bar Bonobo has doubled down on the tiny martini trend. The Chelsea bar, which is celebrating its first anniversary next month, offers ten-dollar tiny martinis on its Golden Hours menu from 3 to 6 p.m. Monday to Friday (with a potential all-day golden hour in the works for Sundays). Bar Bonobo’s beverage director Patricia Verdesoto explains the appeal of the tiny martini. “We have cocktails that have really interesting ingredients and people might not be 100 percent willing to try something new. These tiny martinis allow people to have a little taste and, hopefully, fall in love.” Verdesoto says the tiny martini is also the perfect way to learn more about the martinis they like. “I’m always so shocked that so many people have never had a martini. A tiny martini is a good way to try a dirty or a vodka martini and discover the flavor profiles.” Bar Bonobo offers six different tiny martinis including a classic Cosmopolitan, a Bonobo (gin, vodka, Lillet Blanc, and Grand Marnier), the classic Cold A$$ Martini (gin or vodka and dry vermouth), a spicy and briny Hot ‘N Dirty with pepperoncini-infused vodka, olive brine, and a spritz of dry vermouth), an espresso martini, and the Chelsea (fin, pisco, lemon, and strawberry, rhubarb, and orange bitters). Can’t decide? That’s the beauty of the tiny martini: pick a few or order a flight of three for $30. On my visit to Bar Bonobo, I ordered the Cosmo, the Chelsea, and the Hot ‘N Dirty. First off, if you haven’t had a well-made Cosmo, go and find one immediately. However, the Hot ‘N Dirty is the standout of the crowd. A spicier and fresher take on the dirty martini, it’s my new favorite cocktail. Verdesoto says she’s seeing a trend among bars to offer cocktail flights. “We’ve seen beer flights and mezcal flights, now cocktails. You can’t offer full cocktails, but you can offer low-ABV versions or minis. I do think of it like tapas. There’s a bar called Romeo’s on the Lower East Side that offers mini cocktails paired with little snacks and I think that’s cool.” The bar manager says the “teeny ‘tini” speaks to how people are drinking these days. “Happy hour isn’t as big as it used to be. People are taking it easier, especially during the week. With a tiny martini, you can have a little taste and it’s not a commitment.”

When Carbone opened in New York City in 2013, it became a worldwide sensation for the instant nostalgia of chef Mario Carbone’s red sauce classics. The restaurant, which paired its food with a healthy dose of showmanship, became New York’s “it” restaurant, with celebrities like Rihanna and Kim Kardashian frequenting the colorful retro dining room. The restaurant’s spicy vodka rigatoni became its own internet sensation when influencers started devouring the dish on Instagram and TikTok. Carbone quickly grew, opening locations in Miami Beach, Dallas, Las Vegas, Doha, Hong Kong, and Riyadh that are as well-received as the flagship. The restaurant also markets a line of at-home sauces (and clothing) under the Carbone Fine Foods label. Now, Carbone has released a coffee table book with Assouline. Carbone by Assouline tells the story of the making of the restaurant with 150 pictures and numerous recipes. If you still can’t snag a reservation at the Carbone nearest you, Broken Palate is sharing Mario Carbone’s meatball recipe with our readers. Carbone co-founder Mario Carbone uses sweet Italian sausage instead of ground pork in the recipe, along with milk-soaked bread instead of breadcrumbs. The meatballs are gently fried in olive oil and covered in tomato sauce (make it from scratch or use jarred Carbone sauce), before being cooked low and slow. “We insist on mixing the blend by hand, gently folding the ingredients with the same delicacy required to make a soufflé, to achieve the tenderest result,” says Carbone. Serves 6 Prep Time: 35 minutes Cook Time: 1 hour Ingredients 2 - ¼ cups of day-old or stale white bread, crust removed, cut into ½ inch cubes 1 Cup plus 3 tbsp of whole milk 3 Tbsp of olive oil, plus more ½ cup of finely chopped yellow onion 12 cloves garlic, finely chopped ⅓ cup of finely chopped flat-leaf parsley 2 tbsp of kosher salt ½ pound of ground beef, preferably 80/20 12 ounces ground veal 12 ounces of sweet Italian sausage, casings removed 1 large egg, lightly beaten 1 cup of finely grated 24-month-aged Parmigiano-Reggiano Instructions Place the bread and milk in a small bowl and soak them together. Meanwhile, in a medium saucepan, heat the oil over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until soft and translucent but not browned, 16-18 minutes. Remove the pan from the heat and scrape everything into a large bowl. Stir the parsley and salt into the large bowl and cool to room temperature. Once cooled, add the ground meats, egg, and Parmigiano-Reggiano to the bowl and gently combine until evenly mixed. Add the soaked bread last, discarding any milk that was not soaked up, and continue to mix gently, making sure not to overmix. Form into 2 ¼ inch balls; you should get about 22 meatballs. Transfer to a plate and refrigerate while you make the tomato sauce. Ingredients 5 - ½ cups of canned crushed tomatoes 3 - ½ tsps of kosher salt 2 - ¼ tsps of granulated sugar 1 tbsp of olive oil Instructions In a large saucepan, combine all the ingredients and bring to a simmer over medium-high heat. Once the sauce comes to a simmer, remove the pan from the heat. Alternative Two Jars of Carbone Fine Foods Marinara Sauce Ingredients Olive oil as needed to cook ¾ Cup of finely grated 24-month-aged Parmigiano-Reggiano, plus more to freshly grate for garnish. ¼ cup finishing olive oil Picked basil leaves, fried, to garnish Cooking Instructions Ladle about 1 heaping cup of the tomato sauce into a large roasting pan or ceramic baking dish and spread over the bottom; keep the remaining sauce nearby while you cook. Heat a large skillet, preferably nonstick, over medium-high heat, and coat the bottom with a thin layer of olive oil. Working in batches, add just enough meatballs to fit loosely in the pan and cook, turning as needed until lightly browned all over, 4 to 6 minutes per batch. Add the cooked meatballs to the roasting pan with tomato sauce, nestling them into a single layer. Once all done, top the meatballs with ¾ cups of grated parmigiano-reggiano. Heat the oven to 325 F. Cover the pan of meatballs tightly with foil, and bake until the internal temperature of the meatballs reaches 140 F on an instant-read thermometer, 20-25 minutes. Meanwhile, rewarm the tomato sauce over low heat. Once the meatballs come out of the oven, uncover the pan and gently transfer each meatball to the pot of sauce, turning each to ensure they’re coated in sauce. Finish cooking the meatballs in the sauce until its internal temperature reaches 160 F, about 5 minutes, and remove the pan from the heat. Spoon the meatballs onto a large serving platter or individual dishes and top with spoonfuls of sauce. Freshly grate Parmigiano-Reggiano over the top and drizzle with the finishing olive oil. Top each meatball with a fried basil leaf to serve.