Roasted Tomato & Eggplant Sauce

I recently joined a local Italian organization called the Sons of Italy which sponsors events throughout the year to help preserve the Italian culture. At a recent dinner, a member prepared a roasted tomato sauce that was wonderful fresh, chunky and had a unique flavor that elevated pasta to an entirely new level. This pasta sauce is different from the traditional sauce that is thick and cooked for hours. It’s made with fresh tomatoes and eggplant that are roasted in the oven and chopped in a food processor.

Makes 4-6 cups of sauce

Ingredients

2.5 lb Roma Tomatoes (cut in 8ths) *

2 Lg Yellow Onions (peeled & cut in 8ths)

1 Lg Purple Eggplant (peeled & diced in 1” cubes)

6 Cloves Garlic

¼ C Olive Oil

1 tsp + 2 TBS Kosher Salt

1/8 tsp Hot Pepper Flakes (optional) *

¼ C Fresh Parsley or 2 TBS dried Parsley

1 TBS Dried Oregano

½ tsp Ground Black Pepper

1 Lb Penne Pasta

Preheat oven to 425°F

Cut each tomato and onion into 8 pieces and place them in a large roasting pan. Peel the eggplant and dice it into 1” cubes. Place the diced eggplant and the garlic cloves in the roasting plan. Pour the olive oil, 1 tsp of salt and the red pepper flakes over the vegetables and mix to thoroughly coat. Roast them in the oven for 45 minutes to an hour until soft and slightly caramelized (the onions will just start to turn brown). Do not let them burn! Turn the vegetables every 10-15 minutes.

While the vegetables are roasting, put 2 tablespoons of kosher salt into a large pot of water and bring to a boil.

Using a slotted spoon, transfer the roasted vegetables into a food processor making sure that you do not fill the processor more than half full. Pulse 10 time and repeat with remaining batches of vegetables. Transfer to a medium sauce pot and add the parsley, oregano and black pepper and bring to a simmer. While the sauce is heating up cook the pasta al-dente. Drain the pasta and top with the roasted tomato eggplant sauce.To print a copy of this recipe go to.

Fresh Tomato Sauce

I usually use canned tomatoes to make sauce, however this is a great way to use vine ripened tomatoes from the garden or farmers market. It’s easy and fast yet yields a fresh, chunky and savory sauce that everyone will enjoy. It also freezes well.

* Pronto Substitutes

Tomatoes – you can use regular tomatoes but drain off the liquid before putting them in a roasting pan.   

Red Pepper Flakes – If you are serving this to children you may want to skip the red pepper flakes.

To print a copy of this recipe go to Roasted Tomato & Eggplant Sauce.

Frank Andrassy from Andrassy’s Culinary Delight teaching us how to make Roasted Tomato Sauce.

Porchetta – Tuscan Barbecue

Growing up in New York there was always a butcher who made porchetta, a form of Tuscan barbecue. After trying a dozen different recipes I’ve finally come up with a recipe that brings back those childhood memories. All you have to do is butterfly a pork loin, load it with a savory stuffing of fresh herbs, roll it up, and cook it very slowly. What you end up with is the most mouthwatering, flavorful pork that you have ever eaten in your life. 

Makes 12 servings

Ingredients

3 Sprigs Fresh Thyme (chopped)*

3 Sprigs Fresh Rosemary (chopped)*

10 Fresh Sage Leaves (chopped)*

2 Cloves Garlic (minced)

1 ½ tsp Kosher Salt

1 tsp Grated Black Pepper

4 TBS Olive Oil (divided)

1 TBS Fresh Squeezed Lemon Juice

2 lb Pork Loin

Butchers Twine

White Wine for Basting

Preheat oven or grill to 250°F.

Remove the thyme and rosemary from their stems and along with the sage chop them finely. Place the chopped herd, minced garlic, ½ teaspoon salt and the pepper into a mortar and pestle and grind until smooth. Add 2 tablespoons of olive oil, 1 tablespoon of fresh squeezed lemon and the lemon zest to the herb mixture and mix. Reserve 1 TBS. NOTE:

if you do not have a mortar and pestle pulse in food processor.

Butterfly the pork roast by first trimming off any excess fat leaving at least ¼ inch of fat (see photo). Using a sharp knife slice open and butterfly the loin, until you can roll it flat (see photo).

Lay the butterflied pork loin fat-side down and spread the herb paste evenly over the top. Roll the pork back up with the fat layer on the top creating a pinwheel (see photo). Truss it

with butchers twine making sure to tie the ends (see photo). Rub the outside of the meat with 2 tablespoons olive oil, 1 teaspoon kosher salt and the reserved tablespoon of herb paste. Place in a roasting pan with some white wine for basting.

Oven Method

Place in the preheated oven and cook for 2 ¼ to 2 ½ hours or until it reaches an internal temperature of 140°F. Baste often. Let it rest

for ten minutes tented with foil before slicing.  

Gas Grill Method

Cook indirectly for 2 ¼ to 2 ½ hours on cool side of grill or until it reaches an internal temperature of 140°F. Let rest for ten minutes tented with foil before slicing.  

To print a copy of this recipe go to Porchetta.

Quesadilla Trattoria

Quesadilla Trattoria

This unique fusion of Italian gives this Mexican dish a unique twist. This is a great way to use leftover chicken or buy a pre-roasted chicken from the grocery store and turn it into a unique sandwich.

Makes 4 Quesadillas

4 Burrito Sized Tortillas

4 tsp Basil Pesto

4 Slices Mozzarella *

4 Slices Provolone *

1 Jar Roasted Red Peppers

Olive Oil Cooking Spray

1 ½ - 2 C Cooked Chicken (shredded)

Lay out the tortilla shell and spread 1 teaspoon of pesto over ½ of the exposed shell. Spread ¼ of the shredded chicken over the pesto and top with roasted red peppers.  Top the peppers with 1 slice each of the mozzarella and provolone cheese then fold over the top of the tortilla.  Spray the tortilla with olive oil cooking spray and place in a large skillet that has been preheated over a medium high heat.  Using a spatula check the bottom of the quesadilla and cook until it is golden brown.  Flip over and brown the other side.  Serve immediately.

Quesadillas are supposed to be a quick and easy meal.  That is why I use either left-over chicken or I go to the grocery store and purchase a roasted chicken.  Roasted chickens can be used for a variety of meals and make this meal a snap.

* Pronto Substitutes

Pesto – To save time you can use store bought Basil Pesto or you can make your own.

Cheese – You can use preshredded cheese instead of the sliced and you can try other Italian cheeses such as Fontina.

To print a copy of this recipe go to Quesadilla Tratoria.

Fish Tacos

Makes 8 tacos

I have recently discovered the joy of eating fish tacos. The crunch of the warm fish contrasted with the cold creamy cole slaw makes it an unbeatable combination. I could not resist giving this an Italian flair.

Ingredients

Vegetable Oil Cooking Spray

1 lb Cod (or other thick mild white fish)

2 C Buttermilk

2 tsp Hot Sauce

2/3 C grated Parmesan or Roman cheese

½ C Italian Style Bread Crumbs

¼ C Corn Meal or Polenta

1 tsp Kosher Salt

1 tsp Dried Parsley

½ tsp Garlic Powder

1/8 to 1/4 tsp Red Pepper Flakes*

Canola Oil for frying

8 Tortilla Shells

2 C Cole Slaw *

1 C Italian Salsa *

In a large bowl mix the buttermilk and hot sauce until thoroughly mixed. Cut the fish into ¾” strips (about the size of the fish sticks you ate when you were a kid) and place the fish strips in the buttermilk.  Let them marinate for 15 to 60 minutes.

In a medium bowl mix the grated parmesan, bread crumbs, corn meal, salt, parsley, garlic powder and red pepper flakes.  Remove the fish, one piece of fish at a time and place it in the breadcrumb mixture. 

Fill a medium skillet to ¼ inch and heat over medium high heat until the oil shimmers. Sprinkle a few breadcrumbs into the oil. If they bubble the oil is hot enough. Place the fish sticks into the hot oil using tongs. Turn them when they reach a golden brown and brown the other side. Place on paper towels to drain.

Place a tortilla on a plate. Spread 2-4 tablespoons of cole slaw down the middle. Place 1-2 strips of cooked fish on top of the cole slaw. Top with 1 tablespoon of salsa. Wrap and consume with gusto and an optional Corona or Peroni.

Cole Slaw

While you can use any cole slaw for fish tacos, the slaw in this recipe has an Italian flair with the addition of some fresh Italian herbs and the sharpness of the horseradish that accentuates the flavors of the fish and salsa.

* Pronto Substitutes

Red Pepper Flakes – If you are serving this to children you may want to skip the red pepper flakes.

Cole Slaw and Salsa – the Italian style cole slaw and salsa from the Italian Pantry section of this cook book is best but you can substitute any creamy cole slaw or your favorite salsa.

To print copies of this recipe go to Fish Tacos.

Cole Slaw

Cole slaw is essential to many American dishes.  This version has an Italian flair with the addition of some fresh Italian herbs and the sharpness of the horseradish.

Makes 8 cups of slaw

Ingredients

8 C Cabbage (finely chopped)

¼ C Carrot (shredded)

1/3 C Sugar

½ tsp Table Salt

5 grinds Black Pepper (or 1/ tsp ground)

¼ C Whole Milk

½ C Mayonnaise

¼ C Buttermilk

1 ½ TBS White Balsamic Vinegar

2 ½ TBS Lemon Juice

1 ½ tsp Prepared Horseradish

¼ C Fresh Parsley (finely chopped)

Grate the carrot and cabbage (you can use the food processor for this). In a large bowl mix the sugar through the horseradish, beating until smooth. Add the cabbage, carrots and parsley. Mix until thoroughly mixed. Cover and refrigerate until needed.

To print a copy of this recipe go to Cole Slaw.

Zucchini Relish

Every summer we would have a garden and it always contained lots of tomatoes and zucchini.  Inevitably a week would go by when we'd forget to pick the zucchini.  What we would find was the biggest zucchini know to man, well at least to Italian men.  We would call it a "gugutz" and we would make relish, zucchini bread and zucchini chocolate cake all from the same zucchini.  Once my wife tasted this relish she will no longer eat any other kind.  I hope you enjoy it as much as we do.

Servings: 5 Cups of Relish

6 C of Shredded Zucchini

2 ½ TBS of Kosher or Sea Salt

½ TBS Dry Mustard

1 ¼ C White Wine Vinegar

1 ½ C Sugar

¼ Tsp Pepper

½ Tsp Corn Starch

½ Tsp Turmeric

½ Tsp Nutmeg

¾ Tsp Celery Seed

½ Red Bell Pepper (diced small)

2 C Yellow Onion (diced small)

5 8 oz. (1/2 Pt) or 10 4 oz. Ball/Kerr canning jars and lids

In a large bowl, sprinkle the salt over the zucchini and mix well.  Cover the bowl and place it in the refrigerator overnight.  In the morning, drain the zucchini.  If you did not do this you would end up with a soupy mess instead if relish.

Place all ingredients in a large pot and bring it to a boil.  Lower the heat to a simmer (medium-low) so that is it barely maintains a light boil for 30 minutes.  Stir frequently.

While the relish is cooking prepare the jars for canning.  This is an important step since food spoilage occurs easily if the canning is not done properly.  I suggest you go to your favorite source to find out what the best practices are for canning, such as www.homecanning.com. Follow the directions for high-acid foods exactly. 

The relish will keep opened in your refrigerator for at least two weeks.  If you don't eat a lot of relish I would recommend that you use the small 4 oz. jars so that they are open the least amount of time.  This also means that when you give a jar to a friend you are only giving them half as much, leaving more for you.  After all you did all the work.

To print a copy of this recipe go to Zucchini Relish.