The Sauce Ingredients
- 1 tablespoon olive oil
- 1 pound sweet Italian fennel sausage, cut into links
- 11 to 12 ounces boneless pork ribs
- Meatballs, recipe below
- Braciole, recipe below
- 3 (26-ounce) containers of Italian chopped tomatoes, without salt or sugar, added
- 2 (26-ounce) containers of Italian crushed tomatoes, without salt or sugar, added
- 2-6 ounce cans of tomato paste
- Water
- 3 whole garlic cloves, minced
- 1 large yellow onion, diced
- 1 teaspoon crushed red pepper
- 1 bay leaf
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 1 tablespoon each salt and black pepper
- 1/2 cup chopped fresh flat-leaf parsley
Meatballs
- 1 pound grass-fed ground beef
- 1 pound pasture-raised ground pork
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup dried Italian seasoned bread crumbs
- 1/2 cup water
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1/4 cup chopped fresh, flat-leaf parsley
- 2 large eggs, lightly beaten
- 1 teaspoon each salt and black pepper
Braciole
- 1 pound beef top round, flank steak or strip steak, pounded thin
- 2 teaspoons olive oil
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon chopped shallots
- 1/2 cup dried Italian seasoned bread crumbs
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 large clove garlic chopped finely
- Salt and Pepper to taste
- String (butcher’s twine) to secure the rolls
Pasta
- 1 pound of pasta
- 1/2 cup grated Parmigiano-Reggiano cheese
- 7-8 fresh basil leaves, thinly sliced
To make the Braciola:
Lay the meat out on aboard. Pound with a mallet to thin the meat. Cut the meat into 5-6” slices.
In a small bowl combine the olive oil, chopped parsley, shallots, bread crumbs, cheese, garlic, pignoli, if using, and salt and pepper to taste.
Sprinkle the mixture evenly over the beef rolls. Fold in the sides over the filling of each roll. Roll up each slice and secure it with kitchen string.
Preheat the oven to 375 degrees F. Line two baking sheets with aluminum foil (for easy clean up) and coat them with olive oil cooking spray. Place the sausage links on one baking sheet. The second baking pan is for the meatballs.
In a large, heavy pot over medium-low heat, warm 1 tablespoon olive oil and add the boneless pork ribs. Cook 4 to 5 minutes on each side or until browned all over. Place on a clean plate.
Add the Braciola and brown them on all sides. Transfer to the plate with the pork and cover with foil to keep warm.
Add the onion and garlic to the pot and cook 3 to 5 minutes, until softened. Add the tomato paste. Fill the empty paste cans with water and add to the pot. Stir into the onions and let cook for 2 or 3 minutes.
Pour in all the tomatoes and fill one tomato container with water and add it to the pot. Add the seasonings (crushed red pepper – parsley), the pork ribs, and the sausage. Bring to a boil; reduce to a low simmer and cook for about 1 hour, stirring occasionally.
Add the cooked meatballs and Braciola to the gravy, after it has simmered for one hour. Simmer for an additional 3 to 4 hours (if you want it thick and rich). Stir in the fresh basil just before adding the gravy to the pasta.
In the meantime, cook the pasta in salted water until al dente. Once cooked, drain and add the gravy. Sprinkle with grated Parmigiano-Reggiano. Serve the meat on a big platter, so diners can choose what they want.
Add the water to the bread crumbs, mix well, and let sit for a few minutes. Place the meat in a large bowl. Add the onion, garlic, cheese, and parsley to the meat. In a small bowl, beat the egg with salt and pepper and add to the meat mixture. Add the moistened bread crumbs. Mix the ingredients with your hands until the consistency is moist and the meat holds together well. Using your hands, roll the meatballs into 1 1/2-inch ball. Two pounds of meat should make about 18 to 20 meatballs. Place the meatballs on the foil-lined baking sheet.
Bake for about 20 minutes, or until browned, turning them over after 10 minutes. Cover and keep warm.
Place the pan of sausage links in the oven at the same time and bake the sausage until browned. Turn over halfway through baking. Add the sausage to the gravy when the pork ribs are added.
Servethesauceandmeatwithyourfavoritepasta.
Pizza Margarita
Marinara Pizza Sauce
1 cup Italian crushed tomatoes
1 tablespoon extra virgin olive oil
1 garlic clove, thinly sliced
¼ teaspoon red pepper flakes
1/2 dried Italian seasoning
Salt and black pepper
Dough
1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
Topping
½ cup grated Parmesan cheese
12 oz sliced fresh mozzarella
A large handful of fresh basil leaves
Olive oil
Directions
For the dough
Combine all the ingredients for the dough in the large bowl of an electric mixer and with Cthe paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes. Place in a greased bowl, cover, and let rise until doubled.
For an overnight rise: Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight. When ready to make the pizza, remove the bag from the refrigerator 30 minutes before making the pizza.
Turn the oven to 450 degrees F and let the oven heat for 30 minutes.
For the sauce
Combine the sauce ingredients in a mixing bowl
For the pizza
Prepare the crust: flour your hands lightly and pat the dough evenly into a lightly oiled 16″ pizza pan.
Brush the dough lightly with olive oil.
Spread the tomato sauce evenly over the dough leaving a ½-inch border. Sprinkle the Parmesan cheese over the sauce,
Bake the pizza on the bottom rack of the oven for 15 minutes. Remove the pizza from the oven and cover the baked dough with fresh mozzarella slices and basil leaves.
Bake 8-10 minutes until the cheese has melted and the crust is lightly brown.
Let stand 5 minutes before slicing.
There are many versions of this recipe in Italian cuisine. Some call for the addition of peas or meat. I like to keep them simple and I like to use leftover risotto instead of plain rice because risotto has more flavor, especially the Lemon flavored Risotto I shared with you last week.
This recipe makes 10 rice balls
Ingredients
Tomato Sauce
2 tablespoons olive oil
2 garlic cloves minced
¼ cup finely chopped onion
1 tablespoon chili tomato paste
1 teaspoon anchovy paste
½ teaspoon salt
¼ teaspoon black pepper
14 oz box or can of finely chopped Italian tomatoes
For the Arancini {Rice Balls}
4 cups leftover risotto or cooked white rice
¼ cup finely chopped parsley
2 eggs
10 ½-inch pieces of mozzarella cheese
⅓ cup flour
½ cup Italian seasoned panko crumbs
Vegetable oil for frying
Directions
For the tomato sauce
Combine all the ingredients in a small saucepan and simmer for 30 minutes.
For the arancini
Beat one egg in a mixing bowl. Add the chopped parsley and risotto. Mix well.
Using a ¼ cup muffin scoop form 10 rice balls and place them on a waxed paper-covered plate. Push a piece of mozzarella into each rice ball and with floured hands form them into smooth balls. Beat the second egg with a few tablespoons of water in a deep bowl, In a second deep bowl place the flour, and in a third deep bowl place the panko crumbs.
Roll one rice ball in flour, then in the egg, and then in the panko crumbs. Return the ball to the paper-lined plate. Repeat the process with all the rice balls. Refrigerate for several hours.
In a deep dutch Oven heat several inches of oil to 350 degrees F. Fry the ball in the oil until they are brown on all sides. Drain on paper towels.
To serve
Place several tablespoons of tomato sauce on a serving plate. Place 2 or 3 arancini on top of the sauce and serve.
The traditional pizzaiola sauce is made with just tomatoes but I like to add peppers and onions.
4 Servings
Ingredients
1/4 cup extra virgin olive oil
3 garlic cloves, pressed or finely chopped
1 small onion, finely chopped (about 1/3 cup)
1 yellow bell pepper, diced
1 green bell pepper, diced
1 teaspoon salt
1 teaspoon dried Italian seasoning
One 14-ounce container of chopped Italian tomatoes
6 fresh basil leaves, finely chopped
2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
1 lb cod fillets, cut into 3-inch pieces
Directions:
Warm the olive oil in a deep skillet over medium heat. Add the garlic, onion, 1/2 teaspoon of the salt, the dried seasoning. Cook, stirring, until the onion is soft, 2 to 3 minutes. Add the peppers and cook for an additional 5 minutes.
Add the tomatoes, basil, parsley, and the remaining 1/2 teaspoon salt and cook for 3 to 5 minutes.
Add the cod fillets and ladle some of the sauce over the fillets. Cover, reduce the heat to medium-low, and simmer for 10 minutes or until just cooked through.
Oven-Fried Zucchini Sticks
2 servings
Ingredients
1 large zucchini
1 egg
1/3 cup AP flour
½ teaspoon salt
½ teaspoon pepper
1 cup Italian seasoned panko bread crumbs
½ cup grated Parmesan cheese
Olive oil
Directions
Preheat oven to 450 °F.
Cut zucchini into fry size pieces about 2 1/2 inches long.
Beat egg with a splash of water.
Season the flour with ½ teaspoon salt and pepper.
Dust zucchini with flour.
Dip in beaten egg.
Coat with Panko bread crumbs mixed with Parmesan cheese.
Place on a greased cookie sheet, careful not to crowd, and drizzle with olive oil.
Bake for 10 minutes. Turn the zucchini sticks and bake for another 10 minutes or until crispy and lightly browned. Sprinkle with additional Parmesan cheese before serving. if desired.
Ingredients
4 servings
4 tablespoons extra virgin olive oil
1 large sweet onion, diced
2 celery ribs, diced
1 teaspoon salt
½ teaspoon black pepper
4 large garlic cloves, minced
½ teaspoon dried thyme
¼ teaspoon red pepper flakes
½ cup dry white wine
1 28-oz can whole cherry tomatoes
1 cup seafood broth
2 tablespoons capers
2 lb skinless sea bass fillet, about 1 ½-inch thick, cut into 4 pieces
8 large fresh or frozen medium shrimp, peeled and deveined
12 large sea scallops
1 teaspoon dried oregano, crushed
½ cup chopped fresh parsley leaves stems removed
Crusty Italian bread for serving
Directions
Heat the olive oil in a large deep skillet with a cover over medium heat. Add onions, celery/ Cook, stirring regularly until softened (about 4 minutes). Add thyme, red pepper flakes, and garlic and cook briefly until fragrant (about 30 more seconds).
Stir in the white wine. Bring to a simmer, and cook for 2 minutes. Add the tomatoes, broth, salt, pepper, and capers. Cook for 20 minutes over medium heat until flavors combine.
Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and give everything a gentle stir. Bring to a simmer and cook for 5 minutes. Turn the heat off and cover the skillet. Let sit off the heat for another 5 minutes so that the fish will finish cooking. Fish should be flaky when gently pulled apart with a paring knife. Finally, stir in the chopped parsley.
Ladle the hot fish stew into serving bowls. Serve with your favorite crusty bread.
Sausage Tomato Sauce
Ingredients
1 ½ lbs sweet Italian sausage
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
`/2 cup finely chopped onion
Kosher salt and freshly ground black pepper
1-1/2 teaspoons dried Italian seasoning
½ teaspoon red chili flakes
3 tablespoons tomato paste
3 containers (2- 26 and 1-14 oz) chopped Italian tomatoes
1 tomato container filled with water
Directions
Heat the oil in a large Dutch oven and brown the sausage. Remove the sausage to a plate. Add the onion to the pan and site until tender about 5 minutes. Add the garlic, seasoning, and tomato paste. Stir and cook for 2 minutes, Add the tomatoes and water. Bring to a low boil, reduce the heat, and add the sausage to the sauce. Partially clever the pot and simmer the sauce until thickened for about 2 hours.
Baked Ravioli
Depending on how many ravioli you want to make, you can place the second layer of ravioli over the first layer. This is such an easy way to cook ravioli and makes clean up
easy plus the ravioli don’t come apart in boiling water.
Ingredients
1 lb frozen ravioli
1/2 cup grated Parmesan or Romano cheese
Sausage Tomato Sauce
Directions
Preheat oven to 375 degrees F.
Place 1 cup of sauce in an oiled 9 x 13 baking dish.
Make one layer of ravioli, cover completely with sauce and sprinkle with Parmesan cheese.
Continue with the second layer making sure ravioli are completely covered with sauce.
Cover and bake for 30to 40 minutes depending on how many layers are in the dish.
Uncover and sprinkle with additional Parmesan cheese.
Bake an additional 15 minutes. Serve the sausage on the side.
Serve with a leaf lettuce salad with added sliced red onion and Kalamata olives.
Cod Parmigiana
Ingredients
1/4 cup all-purpose flour
Salt and freshly ground pepper to taste
1 egg
1/2 cup panko Italian seasoned bread crumbs
1/4 cup grated Parmesan cheese
12 oz cod or another firm thick white fish fillet
2 tablespoons olive oil
4 oz fresh mozzarella sliced
Cherry Tomato Sauce, below
Directions
Place flour on a plate and add a pinch of salt and pepper. In a bowl, beat the egg with a little water. On another plate, mix bread crumbs with Parmesan.
Coat fish fillets in flour, dip in egg mixture, shake off excess, and coat with bread crumb mixture. Heat oil in a deep skillet with a cover. When the oil is hot, add the breaded fish and cook on both sides until brown. Remove to a paper towel-lined plate to drain.
Clean out the skillet and add half to the cherry tomato sauce recipe. Heat for a few minutes and return the fish to the pan. Cover and cook for 5 minutes. Uncover the pan and place the mozzarella cheese evenly on the fish. Cover the pan and heat on low until the mozzarella melts.
Cherry Tomato Sauce
Ingredients
1 tablespoon olive oil
2 garlic cloves, finely chopped
½ cup diced onion
1 teaspoon salt
1 teaspoon freshly ground black pepper
28 oz can Italian cherry tomatoes (Cento)
1 large sprig of basil
2 teaspoons honey
1 teaspoon capers
Directions
Heat the oil in a frying pan. Add onion, garlic, salt, and black pepper. When the onion is tender add the tomatoes, basil, and honey. Break the tomatoes up a little with a wooden spoon and cook for 15–20 minutes over medium heat. Stir in the capers.
Orzo with Diced Zucchini
Ingredients
1 cup whole wheat orzo
1 teaspoon salt plus extra for seasoning
1 medium zucchini diced into ½ inch cubes
½ cup diced white onion
1 large garlic clove, minced
2 tablespoons olive oil
Directions
Add salt to a large saucepan of boiling water. Stir in orzo and cook according to package directions. Drain and set aside. In the same pot heat the oil and add the garlic and onion. Cook for two minutes and add the zucchini. Stir and cook for three more minutes. Add drained orzo, turn heat to low, and let the mixture heat. Serve with the cod.
Ingredients
6 tablespoons olive oil
1 large yellow onion chopped
1 clove garlic, minced
6 whole fresh San Marzano tomatoes
8 basil leaves fresh, roughly chopped
2 tablespoons flat-leaf parsley, chopped, plus more for garnish
Flour
2 tuna fillets, 5-6 oz each
Kosher or Sea salt and freshly ground pepper
12 kalamata olives pitted, left whole
1 tablespoon capers rinsed
3 oz cooked thin spaghetti
Directions
In a large skillet over medium heat, warm 3 tablespoons of the olive oil.
Add the onion and saute until it begins to soften about 3 minutes.
Add the minced garlic and saute until golden, about 2 minutes longer.
Stir in the tomatoes, basil, and 2 tablespoons of the parsley and cook, uncovered, stirring occasionally until slightly thickened, about 15 minutes.
Remove from heat and set aside.
Lightly season the tuna steaks on both sides with salt and pepper. Dredge each fillet in flour.
In another skillet, large enough to hold the fish in a single layer, warm the remaining 3 tablespoons olive oil over medium heat.
Add the floured tuna to the skillet, raise the heat to medium-high, and cook, turning once, until lightly browned on both sides, about 2 – 3 minutes per side.
Pour the reserved sauce directly over the fish, reduce the heat to low, and add the olives and capers, and cook for another 5 minutes.
Divide the cooked pasta between two serving plates. Place tuna and sauce over the pasta and garnish with parsley.
Serve with Roasted Broccoli.
3-4 servings
Ingredients
12-ounce sustainable, wild-caught swordfish or tuna fillet, 1 inch thick
2 tablespoons olive oil, divided
2 cloves garlic, crushed
1 celery rib, finely chopped
28 oz container Italian tomatoes, chopped
1 teaspoon anchovy paste
1 tablespoon capers, rinsed
½ teaspoon dried red chile flakes
Salt and pepper, to taste
Aromatics, to taste (bay leaves, thyme, rosemary)
10 black olives, pitted and chopped
2 tablespoons finely chopped fresh flatleaf parsley
8 oz short pasta
Directions
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add anchovies and cook, stirring with the back of a spoon, about 1 minute. Add capers, celery, and olives; cook, stirring, about 1 minute. Add tomatoes and herbs of choice and cook, stirring occasionally, until the sauce has thickened, about 10 minutes.
Bring a large pot of water to a boil over medium-high heat. Add salt and drizzle with oil; return to a boil. Add pasta, stirring, until water returns to a boil. Cook until al dente, according to package directions. Drain the pasta in a colander and set aside.
Pour the sauce into the empty pasta pot and keep warm
Slice the swordfish into two ½-inch thick slices. Cut each into 1-inch cubes.
Heat the remaining olive oil in the empty skillet. Add the swordfish and season with salt and black pepper. Cook the swordfish until just cooked through, about 2-3 minutes per side.
Transfer the pasta to a large serving platter. Pour half of the sauce over the pasta. Top with the swordfish and pour the remaining sauce over the fish and pasta. Sprinkle with chopped parsley and serve.
Tomatoes are at their peak now in my area and they are plentiful. Here are some ideas on what you can cook with them.
Greek Tomato And Eggplant Tart
Pastry
1 1/2 tablespoons plain Greek yogurt
3 tablespoons of ice-cold water
1/4 cup all-purpose flour
1/4 cup whole wheat pastry flour
2 tablespoons yellow cornmeal or semolina flour
1/2 teaspoon sugar
1/4 teaspoon salt
3 tablespoons butter, cold and cut into small pieces
Filling
1 small (about 1 lb) eggplant, thinly sliced
4 plum tomatoes, thinly sliced
4 to 5 sprigs of fresh thyme leaves, stripped from stem
1 tablespoon fresh rosemary, roughly chopped
6 oz fresh mozzarella, thinly sliced
1/4 cup feta cheese crumbled
Sea salt and pepper to taste
Olive oil for drizzling
For the pastry
Mix the yogurt and ice water together in a small bowl. Set aside.
Mix together the flours, cornmeal, and salt in a large bowl. Using a fork or pastry cutter, cut the butter into the flour mixture until you have small pieces. Add the water/yogurt mix one tablespoon at a time to the flour mixture, mixing gently. Gather the wet dough pieces together and shape into a ball. Do not overwork the dough, it will be soft. Wrap in plastic and place in the refrigerator for at least two hours (can be frozen for one month).
Place tomatoes in a single layer on paper towels; sprinkle with 1 teaspoon salt. Let stand for 15 minutes.
Brush eggplant slices with oil and broil on high for 5 minutes on each side until tender. Set aside.
Preheat the oven to 375° F. Place a piece of parchment on a smooth surface and lightly flour. Top with another piece of parchment or plastic wrap. Roll the dough out to 11 inches in diameter, Transfer to an ungreased 9-inch pie plate.
Layer in the following order: eggplant slices, mozzarella cheese, tomatoes, herbs, feta cheese, and drizzle with olive oil. Crimp the edges of the pastry.
Bake for 40-45 minutes or until the crust is golden brown and the layers are bubbly and hot. Cool for at least ten minutes or until room temperature before serving.
Fresh Tomato Sauce
Ingredients
4-5 pounds of fresh Roma tomatoes, quartered and seeded retaining as much pulp as possible
1/4 cup olive oil
1 large sweet onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
2 large cloves of fresh garlic, finely minced
1 teaspoon of sea salt
1/2 teaspoon red pepper flakes (chili)
1-2 teaspoons honey, if needed
Herbs
Place the following herbs in a piece of cheesecloth and tie the cheesecloth closed.
1/3 cup fresh basil leaves
1 sprig of fresh thyme
1 sprig of fresh oregano
2 bay leaves
2 sprigs of parsley
Directions
Pour the olive oil into a large stockpot over medium heat.
Add the onions, celery, garlic, and carrots.
Saute for 5 minutes or until the vegetables are tender.
Add the tomatoes and sea salt.
Simmer on low heat, covered, for about an hour until the tomatoes cook down.
Remove the pot from the heat and using an immersion blender, process the mixture until smooth.
Return the pot to the heat and add the herb cheesecloth package.
Taste the sauce to see if the tomatoes were too bitter. Add the honey, if needed.
Bring the sauce to a simmer and cook until reduced and thick, an hour to an hour and a half more. Remove the cheesecloth package and discard it.
Pour the sauce into a refrigerator container and store the sauce up to 1 week, or freeze in batches.
Tomatoes with Herbed Ricotta
Use beautiful heirloom tomatoes that are in season now along with lots of fresh herbs.
For two servings:
Ingredients
1 cup whole milk ricotta cheese
1 scallion, white and green parts, minced
1 tablespoon minced fresh dill
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
Freshly ground black pepper
1 garlic clove, minced\
1 large heirloom tomato, about 1 lb
1 tablespoon extra virgin olive oil
2 tablespoons julienned fresh basil leaves, plus extra for garnish
Fleur de sel
Directions
In a medium bowl, combine ricotta, scallions, dill, chives, parsley, garlic and 1/2 teaspoon black pepper. Set aside for up to 30 minutes.
Slice the tomato into ¼ inch thick slices. You should get 4 slices. Place on paper towels and sprinkle lightly with salt. Let drain for 30 minutes. When ready to serve, place the tomato slices on a serving plate. Drizzle with olive oil. Spread ¼ of the ricotta mixture over each tomato slice. Sprinkle with reserved basil and fleur de sel, and serve at room temperature.
Summer Fresh Tomato Salad
2-3 servings
Ingredients
½ cup diced red onion
1 1/2 pounds ripe red tomatoes, cut into wedges
Shredded fresh basil leaves
½ teaspoon salt, divided
1 teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil
Directions
For the dressing, in a small bowl whisk together the mustard, vinegar, pepper, and 1/4 teaspoon salt. Gradually whisk in the olive oil.
Place the onion, tomatoes, and remaining ¼ teaspoon salt in a salad serving bowl. Toss with the salad dressing. Cover and chill at least 30 minutes or up to 24 hours, stirring occasionally.
