Sun Sentinel Palm Beach Edition
A toast to Bistro Mezzaluna’s special happy hour meatballs
Q. Every time I visit my parents in Fort Lauderdale, we go to Bistro Mezzaluna for happy hour. Mom's favorite, and mine as well, is the homemade meatballs in pomodoro sauce with herb ricotta. Would there be any chance you could get the recipe for me? I have tried back home in Indiana to make the homemade meatballs but they are not as yummy. Is it a combination of meats? I would love to make this for friends in Indiana. I am hoping you can help me! — Kim Butcher, Evansville, Ind.
A.
This request took some time and it has paid off. After several attempts, I connected with Executive Chef Jose Diaz at Bistro Mezzaluna (1821 SE 10th Ave, Fort Lauderdale, 954-522-9191, bistro mezzaluna.com), and was fortunate to get his recipe before season is in full swing and the banquet facilities are booked with holiday parties.
Chef Diaz worked as a sous chef for 20 years before earning the title of executive chef in 2015. Since opening in 1993, the white tablecloth, Italian restaurant established a reputation for quality food and stellar service. It has since become known for the happy hours, live music in the piano bar and high-spirited atmosphere.
The homemade meatballs are offered on the lunch and dinner menus and are one of several bar bites and drink specials available during happy hour, 3 to 7 p.m. Monday to Friday and 5 to 7 p.m. Sunday.
Diaz uses beef, veal and pork, which imparts great flavor. He also credits the
Claire’s Tip of the Week —A garlic press is a handy tool when creating paste that evenly distributes the flavor throughout a sauce or dressing or when a smooth consistency is desired. If you don’t own a press, a chef ’s knife will also do the job. After mincing the garlic, sprinkle with a little coarse salt. Place a chef ’s knife parallel to the cutting board and drag the knife across the board, pressing the garlic. Gather the garlic into a pile with the knife’s edge. Repeat the process until a smooth paste is formed.
three-step cooking process — searing, braising and simmering — for the moist results.
Q. My daughter and I dine at Sicilian Oven and enjoy the house salad and most delicious dressing. The dressing is wonderful. Is it possible to get the chef to share this dressing with us? Thanks a million. — Josephine Baldanza, Deerfield Beach
A.
If only I had a dollar for every reader who requested this recipe. I’ve tried time and again to persuade the chef at Sicilian Oven (multiple locations; sicilianoven.com) to share the dressing recipe. But apparently, it’s off limits. So I did some “investigative” work and am sharing with you a copycat version based on my findings.
I’m providing a vinaigrette recipe that utilizes the main flavors, although my investigating revealed egg as an ingredient. If you want a creamier style dressing, try whisking in pasteurized egg with the vinegar before adding the oil, a coddled egg or a few spoons of mayonnaise. If you want to re-create the Sicilian salad, the ingredients on their website list romaine lettuce, roasted peppers, walnuts, olives, tomatoes, red onions, garbanzo beans, celery and shaved Parmesan cheese.