Match Restaurant has a new Sunday Supper menu

Posted at 7:55 AM, Aug 31, 2017
and last updated 2017-08-31 13:25:37-04

Spaghetti and meatballs 

Basic tomato sauce- (makes 1 Gallon)

2 TBS- Olive oil

12 EA- Garlic cloves

1 ½ C- White onions (12 each)

1 TBS- fresh thyme

¼ C- fresh basil leaves

2 EA- bay leaves

4 QTS- San Marzano tomatoes (hand crushed)

TT- Salt and pepper

Heat the oil in heavy pot over medium-low heat and add the sliced garlic and sweat, without color, until translucent, then add the diced onions and thyme. Coat with the olive oil and cook slowly until translucent. Add salt and pepper then add the crushed tomatoes. Bring the mixture to a rapid boil and simmer for 45 minutes, remove the thyme and bay leaves, adjust seasoning. With the aid of an emersion blender, blend the sauce well, leaving it somewhat 'chunky' and chill over an ice bath. Reserve refrigerated for up to three days. 


Meatball mix (makes 50/ 2-ounce meat balls) 

1.5 LBS- Ground pork butt

1.5 LBS-Ground beef rib meat

1#-Ground veal shoulder

12 EA- whole Eggs

¾ C- Whole milk

2 C- Plain breadcrumbs

1 ½ C- parmigiano cheese

½ C- Fresh breadcrumbs

1 TBS- Chopped garlic

1 C-  Italian parsley

2 TBS-Kosher salt

2 TSP- Ground black pepper

1 TBS- Toasted ground fennel 

Combine the ground meat in a mixer fitted with a paddle and add the remaining ingredients in the order that they appear in the recipe listing, adding the eggs a few at a time until absorbed. Once the mix is smoothly mixed, test a small piece by frying it in olive oil then adjust seasoning. With the aid of a 2-ounce ice cream scoop, scoop the meat balls and roll them into smooth balls, arrange them on a baking sheet fitted with a piece of parchment paper.


Cooking the meatballs-

½ C- canola oil

50- meat balls

1 Gallon- tomato sauce 

Heat enough of the oil to cover 1-inch deep in a heavy pot and heat over medium heat. Without overcrowding the pot, color all of the meatballs evenly and place in the simmering sauce. Simmer for 35 minutes and cool meatballs in the sauce and reserve refrigerated. 


For the pasta-

2 LBS- artesian spaghetti pasta (dried)

4 C- tomato sauce

12 EA- meatballs

4 TBS- Grated parmigiano

4 TBS- Chopped parsley

1 TBS- extra virgin olive oil

Boil a large pot of salted water and cook the pasta for 10-12 minutes (or what the packet suggests). Drain well and add the hot pasta to the simmering sauce and meatballs. Mix well, serve and garnish with the grated cheese, parsley and oil.



(recipe serves 12/2 cannoli per person)

For the shells:

2 C- flour, plus more for kneading

1⁄4 C-cup sugar

Pinch-kosher salt

4 TBS- butter, cut into small cubes

5 TB-. sweet marsala wine

2 EA- large eggs, lightly beaten

Put flour, sugar, and salt into a large bowl and stir to combine. Add butter and work with fingers until mixture resembles fine meal. Add marsala and 1 egg and mix until dough can be formed into a ball. Turn out onto a lightly floured surface and knead until elastic and silky, 10 minutes. Wrap the dough in wax paper and let rest in a cool place for 2 hours.

Divide dough into 8 balls. Run 1 dough ball through a pasta machine on its widest setting, then repeat several times, gradually moving to narrower settings, until it can be run through at the narrowest setting. Transfer to a clean surface and cut out three 4" circles; discard scraps. Cover with a towel and repeat with remaining dough balls to make 24 circles in all.


Frying the shells:

2 QTS- Vegetable oil

Pour oil into a heavy medium pot to a depth of 3" and heat over medium heat until temperature registers 375° on a deep-fry thermometer. Working in batches, wrap each dough circle around a 1" × 4 3⁄4"-long cannolo core, sealing ends with a brushing of egg, and fry until light golden brown, about 20 seconds. Transfer to a rack and let cool slightly. Slide shells off cores; let cool completely.

To assemble: Transfer filling to a pastry bag; pipe into both ends of each shell to fill. For garnish, dip ends of each cannolo in chopped pistachios or sliced citron. Serve immediately.


For the ricotta filling:

3 C- fresh ricotta

½ TSP- cinnamon

½ C- powdered sugar

1⁄2 TBS- vanilla paste

¼ C- candied orange

¼ C- candied lemon

¼ C- toasted pistachio

¼ C- sultana raisins (soak in marsala)

Put ricotta, sugar, vanilla, and garnishes into a medium bowl; stir to combine well and place the mixture in a piping bag, then refrigerate until needed.


Assembling and presenting the cannoli:

1 TBS- powdered sugar

Gently fill the cannoli shells by piping the ricotta mixture inside to fill to the rim. Repeat and place the shells on a baking dish. Garnish with a dusting of powdered sugar and serve crispy.


Match Restaurant @ the Found:re Hotel

1100 N. Central Ave., Phoenix, AZ 85003