Cuzzetiello, Grilled Grapefruit

Cuzzetiello  

Neapolitan comfort food!!  This is what an Italian-American Meatball Sub wants to be when it grows up!   A week or so back, my old office-mate-turned-internationally-recognized-food-photographer --Luciano Furia -- who was born, raised and lives in Naples, Italy -- posted a picture of this dish sliced open so the inside could be seen.  

photo courtesy of Luciano Furia

As you can see from his picture, Cuzzetiello is basically a loaf of long Italian bread cut into lengths and stuffed.  Usually with polpette -- meatballs -- but other things can be used as well.  A fork is used to remove some of the bread from the center of one end, and the cavity is stuffed with one or meat meatballs.  The "sandwich" is then dipped into a steaming bowl of ragu/marinara sauce and devoured.

I made my version of Cuzetiello with polpette di melanzane -- that is "meatballs of eggplant".

See my (Meat)ball recipe here:  https://foodingaround-kiltedcook.blogspot.com/search?q=%28meat%29ball

Now thatsa meata ball sanda wich!!!

Grilled Grapefruit
Needed a fast dessert and had a grapefruit handy.  A different way to enjoy this tart-sweet citrus!  This is a Technique, not a fixed recipe -- some spice... some sweet... to taste.

1 Grapefruit, halved, sectioned
2 pats of butter
Brown Sugar or Honey
Cinnamon

Put a pat of butter in the center of each fruit half.  Add sweet and spice to taste.

Place doctored fruit halves on a tray or baking dish and broil for 3-5 minutes until everything is nice and hot and the butter is melted.