Victoria Special Recipes

SERVES 2
Ingredients:
Pork, ground 3 oz.
Italian sausage, casing removed, fat rendered 3 oz.
Bread crumbs, white 1.5 oz.
Heavy cream .75 oz.
Eggs, beaten 5
VICTORIA Basil, 0.1 oz.
VICTORIA Parsley, 0.2 oz.
VICTORIA Garlic clove, minced 0.25 oz.
Pecorino Romano cheese, grated .2 oz.

(Standard Breading Procedure)
Flour, for breading as needed
Eggs, beaten as needed
Bread crumbs as needed
VICTORIA Olive Oil for frying as needed

Sauce Ingredients:
VICTORIA Vodka Sauce 6 oz.
VICTORIA Basil, 0.01 oz.
VICTORIA Red Wine Vinegar .1 oz.
Sugar 0.2 oz.
Tabasco sauce 2 drops

Directions:
Mix all ingredients for meatballs in a bowl by hand.
Portion into 1.5 oz. balls.
Roll in flour, then eggs and then bread crumbs.
Deep fry at 325�F until an internal temperature of 150�F is reached.
To make sauce, heat Vodka Sauce, and add all other ingredients and simmer until a spoon coating consistency is achieved.
Season to taste. Pour sauce over meatballs

SERVES 2
Ingredients:
Spinach, raw 12 oz.
VICTORIA Olive Oil � tbsp.
Onions, minced 1 tsp.
VICTORIA Chopped Garlic, � tsp.
Salt .01 oz. or as needed
VICTORIA Ground Black Pepper .01 oz. or as needed

Directions:
Rinse and drain spinach.
Heat the oil in a pan. Add the onions and saut� until they begin to turn translucent, 1 - 2 minutes. Add the garlic and saut� until it begins to release aroma.
Add the spinach, filling the pan (the spinach will wilt down as it cooks). Turn the spinach as it cooks .
Saut� the spinach until it is completely wilted and very hot.
Season with salt and pepper. Serve at once.