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Standard Balls - Keeping it simple

While I've been making sauce n balls for years, having this concise, wise tutilage was amazing. I decided to keep my project to just the basics, the sauce n balls from class. And boy did it turn out great.

A few things that were different:

- used grass fed ground beef

- gluten free bread (crumbs)

- parmasaen instead of ricotta

- no fresh herbs, will definitely use em next time

But really - it was all amazing. Key takeaways:

- cook the paste damnit!

- don't skimp on the olive oil

- tester ball is key

I chronologed the feat on vine - enjoy!!

http://vine.co/v/bvJrqdQeAAH

http://vine.co/v/bvJg3a1Idhq

http://vine.co/v/bvJdiZjuljp

http://vine.co/v/bvJjizqlpxB

http://vine.co/v/bvJFIp2JBXw

http://vine.co/v/bvJEBKEpJHA

http://vine.co/v/bvJ3e6EMEpd

http://vine.co/v/bv1WAdvwhWW

http://vine.co/v/bv17aj2HDXM

http://vine.co/v/bv1KFAU31Z3

http://vine.co/v/bv16aABgluT

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