Chilled Spaghetti and Meatballs

Chef David Burke transforms some typically hot dishes into a cool summer
menu.

How does cold spaghetti and meatballs sound to you? Or cold steak and
potatoes? Are you still with us? Well, we hope so, because the
extraordinary David Burke, executive chef and co-owner of the wonderful
New York City restaurant, David Burke and Donatella, has transformed these
typically hot dishes into a cool, light and delicious summer menu.

Chilled Spaghetti and Meatballs with Sun-Dried Tomatoes and Black Olive
Mousse

10 ounces ground beef
1 zucchini, diced
2 ounces breadcrumbs
1 small egg
Chopped garlic
1/2 tsp chopped basil
1 Tbsp Parmesan cheese
Salt/pepper to taste
Zest of 1/2 lemon

Combine all ingredients and roll into very small meatballs the size of
large marbles. Heat olive oil in a pan and sautee the meat balls until
nicely browned and reserve. Reserve the oil. Add zucchini in with meat
balls at very end. Boil spaghetti until al dente. Run under cold water and
toss with tomato vinaigrette (see below). And extra olive oil, lots of
fresh chopped basil, chopped garlic, sun dried tomatoes and diced
zucchini. Top salad with meatballs and diced zucchini. Serve with extra
virgin olive oil and lemon halves on the side and black olive mousse.



Black Olive mousse:

1 cup creme fraiche
1/2 cup black-olive puree
Coarse or kosher salt and freshly
ground pepper to taste

Whip creme fraiche until thick, and stiff
peaks have formed. Fold black-olive puree into creme fraiche.
Season to taste.


Tomato Vinaigrette:

1 cup extra virgin olive oil
4 Tbsp lemon juice
2 Tbsp minced sun-dried tomatoes
2 Tbsp minced red bell pepper
2 Tbsp minced yellow bell pepper
4 Tbsp thinly shredded fresh basil leaves
1 tsp kosher salt
Fresh ground pepper to taste

Mix together.


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