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EVERY RECIPE FROM THE FIRST 4 SEASONS

Milk Street Magazine
January-February 2020
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Neapolitan Meatballs

Neapolitan Meatballs

Editor’s Note

Kiss the Nonne

Burnt ochre facades. Marble. Colonnades. Outdoor cafés. Slow-moving bicycles, many rusted, with the heavy look of a 1950s Raleigh. Market booths stuffed side by side in narrow alleys selling roasted onions, sardines, cured meats, granchi (crabs), borlotti (cranberry beans), bright red peppers, porcini, luminescent celadon grapes, crisp greens and ripe stone fruits.

We shopped the markets for lunch provisions—thick focaccia, mortadella, prosciutto, mostarda (a fruit condiment), roasted onions and beets, fried polenta sticks, fresh farmer’s cheese, two salsas—then headed to...

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