BY Ellen Walsh

JOHN KANE, CORPORATE EXECUTIVE CHEF OF SAN FRANCISCO'S PRESTIGIOUS UNIVERSITY CLUB

"The Fontanini Meatballs ( cooked or raw) have always been consistently high quality and have a flavor profile that is unique, but has the homemade flavor and taste that mom used to make. Their texture is moist and their look, appetizing. They are well balanced, with a high quality, spice flavored beef and pork blend. They are a favorite at our club," says John Kane.

Spaghetti and Meatballs
En Papillote

The intensity and pleasure of the flavors at least double with this version. Not one ounce of heat is lost as Spaghetti & Meatballs En Papillote makes its way from kitchen to table. As you cut into the parchment paper, gently pull back until the stew of bubbling tomato sauce, juicy meatballs, and al dente spaghetti unite in a hot, vaporized rush of Italian spices and aromas, and converge on your olefactory senses.

RECIPE

Serves for 4
1 lb Spaghetti, cooked
1 1/2 lbs Fontanini Meatballs, cooked (approx. 24 - 1 oz)
3 cup Marinara Sauce
1 1/2 cup Parmesan Cheese,
freshly grated
1 cup Basil, julienned
4 1/2 sheets parchment paper


Method:
To prepare the pasta, place dry spaghetti in salted boiling water until al dente. Strain and cool down in cold water to stop cooking process. Strain, cover, set aside.

Marinara Sauce:
1/2 White Onion, diced
32 oz. Chopped Tomato, canned
2 TB Tomato Paste
2 TB Garlic, chopped fine
1/4 t Chili Pepper Flakes
1 cup Fresh Basil julienne
TT Salt and Pepper
3 TB Olive Oil

Method for Marinara Sauce:
Sauté onions in olive oil over high heat until translucent. Add chopped tomatoes, tomato paste, half the basil, chili flakes and simmer for 10 min. Add garlic, adjust with salt and pepper. Simmer for 5 min. Purée if you wish or leave alone for a more rustic look. Add remaining basil at the end for freshness. Sauce can hold in refrigerator for 3 days or freeze until needed.

To Assemble:
All products are cold or at room temperature when constructing. Toss pasta in 1/2 tomato sauce and meatballs in 1/2 tomato sauce. In center of parchment paper, place 1/4 of the pasta with 1/4 of the meatballs on top. Dust with parmesan cheese and julienne basil. Fold over parchment paper, one corner to opposite corner (resembling a triangle). Start from one side, folding over in small increments, encapsulating the pasta and meatballs inside. Keep folding and creasing until complete, and the triangle now looks like a half dome. Place on a sheetpan and bake at 375 degrees for 15 minutes. Steam from pasta and meatballs will fill the pouch. Place filled paper pouch on plate and serve.
When cut, steam and aroma is released.
Tear back and enjoy.
Meatballs are moist and pasta al dente.