This recipe is adapted from "Great Italian Desserts," by Nick Malgieri.
Nick Malgieri directs the baking programs at the Institute of Culinary Education in New York City. He is the author of nine books about baking, most recently, "The Modern Baker" (DK Publishing, 2008).
Traditionally, an escabeche is marinated overnight and served cold the next day. This flavor-packed quicker version is immediately gratifying. Popular in Spain and France, escabeche loosely translates as "pickle." It's commonly made with fish.
Pine nuts and raisins gives these classic meatballs from "The Frankies Spuntino Kitchen Companion and Cooking Manual," by chefs Frank Falcinelli and Frank Castronovo, an added boost of texture and sweetness.