Last night my husband had a meeting and so did my dad so I grabbed my sister and mom and off we went to Sotto, on Pico just past Beverwil.
photo via Sotto Restaurant
Sotto is right below Picca (a favorite dining spot). I have wanted to try Sotto for a while but with the headache of weekday LA traffic (especially going east in the evening!!) I have put it off. It did take a solid hour to get there last night, weaving in and out of street – “would Wilshire be faster? Ummmm how about Olympic?!” Well let’s be honest nothing is faster in LA at 6pm.
After the long ride I was really hoping that the food would be good. Well it was and the trip was well worth it! We enjoyed everything we ate – the Warm Octopus Insalatina with dried fava puree, the Grilled Pork Meatballs. The Spicy Clams in Guazzetto, served with grilled bread were especially amazing. I could have lifted the bowl and drank the sauce! The Whole-Grilled Orata with braised artichoke and olive-pistachio vinaigrette and the Casarecce with Braised Lamb Ragu, egg, pecorino were also great.
They do something really unique and fun at the end of your meal – the present a recipe with your bill! I’m going to give their Pork Meatballs a try, and thought I’d share it with you!
Pork Meatballs on Lemon Leaves Recipe:
Makes 18 to 20 meatballs
• ½ medium yellow onion, finely chopped
• 3 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, finely chopped
• ½ tablespoon (about 6 sprigs) marjoram, chopped
• ½ cup lemon juice (about 3 lemons’ worth)
• 2 tablespoons granulated sugar
• ½ teaspoon plus a pinch crushed red pepper flakes
• 2 tablespoons parsley, chopped
• Pinch dried oregano
• 4 slices white bread, crusts removed
• 1 cup whole milk
• 1 pound coarsely ground pork shoulder
• 1 whole egg plus 2 yolks
• 1 cup (about 3 ounces) Pecorino Sardo or Pecorino Romano, grated
• ½ tablespoon chopped fennel seeds
• ¼ cup dry white wine
• Salt
• 18 lemon leaves
1. In a shallow dish, soak 18 six-inch wooden skewers in cold water. Set aside.
2. In a large skillet over medium-low heat, sweat the onions in 1 tablespoon olive oil until translucent, about 5 minutes. Add the garlic and marjoram and continue cooking until soft, about 3 minutes. Remove from heat and set aside to cool.
3. In a small saucepan, combine the lemon juice and sugar and reduce over medium heat until the consistency is thickened and syrup-like, about 10 minutes.
