| Description: | Pork, beef, and ricotta cheese meatballs, simmered with crushed San Marzano tomatoes and basil. Toasted hogae roll, provolone cheese. |
| Date: | 4.7.19 |
| Allergens: | Gluten, dairy, chili |
| Plating: | Large basket with liner |
| Price: | $ 14.00 |
| Portion | Plate Component | ||||
| 3 each | Meatballs, 2 oz. each with sauce | ||||
| 1 | Hoagie roll | ||||
| 1 oz. | Clarified butter | ||||
| 3 slices | Provolone cheese | ||||
| 8 oz. | Fries, raw weight | ||||
Place the portion of meatballs in a small pot with 1 oz. of water. Cover and place over medium heat. Cook until hot all the way through. Butter the cut faces of the roll well, and transfer to the griddle. Cook until completely brown.
Turn over and place the cheese slices on the top, and spoon the meatballs and sauce on the bottom.
Place the top over the meatballs, and cut in half diagonally. Transfer to a lined basket. Serve with the side as ordered.