Dry farmed tomato sauce with pancetta, reduced to a thickened paste with balsamic vinegar, panko+buttermilk+herbed meatballs over bowties…
I reduced batches of tomatoes a few cups at a time..
The meatballs were a blend of two recipes: America’s Test Kitchen meatballs and a meatloaf recipe from SF’s Firefly, via Niman Ranch Cookbook.
Let’s just say that buttermilk, panko and fresh ground herbs make for tender, tasty meatballs! I threw in onionand an egg yolk for consistency.
Bamboo Girl 