February 2016
S M T W T F S
« Jan    
 123456
78910111213
14151617181920
21222324252627
2829  

Search



Tags

Veal Scallopini in Marinara Sauce Recipe

December 8th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 4tablespoonsolive oil, divided
  2. 2tablespoonsbutter, divided
  3. 1/2smallonion, chopped
  4. 1/2bell pepper, chopped
  5. 1garlic clove, minced
  6. 1 (12 ounce)cantomato paste
  7. 4 1/2cupswater
  8. 1/2teaspoondried thyme
  9. 1/2teaspoondried basil
  10. 1teaspoonsugar
  11. 2bay leaves, crumbled
  12. 1/4teaspooncrushed red pepper flakes (optional)
  13. salt
  14. pepper
  15. 1/2lbveal, scallopini(4 slices)
  16. 1/4cupall-purpose flour
  17. 1egg
  18. 1/2cupbreadcrumbs

DIRECTIONS

  1. To prepare sauce, heat 1 tablespoon each of olive oil and butter in large skillet on ‘medium’ setting.
  2. Add onion, bell pepper and garlic; sweat until vegetables are tender.
  3. Add tomato paste, water, thyme, basil, sugar and crushed bay leaves; stir until tomato paste is incorporated and mixture is smooth.
  4. (Note: When using fresh herbs instead of dried, I approximately triple the amount of basil and double the thyme — but you can tell better by taste than exact measurements.Replacing 1/2 cup of the water with wine is also an excellent option.And I *always* throw in the hot pepper flakes!).
  5. Taste mixture, adding salt and pepper as needed. (For inexperienced cooks, I would suggest starting with 1/2 teaspoon salt and 1/4 teaspoon pepper, and going — slowly — from there until it tastes just right.).
  6. Continue cooking over medium heat, allowing mixture to slowly reach a boil; at that point, reduce heat several notches and simmer gently for 20 minutes, stirring occasionally.
  7. Meanwhile, season veal scallops on both sides with salt and pepper.
  8. Measure flour and breadcrumbs into separate bowls.
  9. (Note: A scant measure of flour will be enough.Breadcrumbs can be fresh or commercial.Recipe calls for ‘plain’, but the Italian-seasoned kind work fine also.).
  10. Break egg into third bowl, beating well with a whisk.
  11. In a second skillet or large pot, heat 3 tablespoons olive oil and 1 tablespoon butter on ‘medium’ setting.
  12. Dredge scallopini in flour, coating lightly but thoroughly on both sides; dip in beaten egg to coat; cover all over with breadcrumbs.
  13. Brown thoroughly in hot oil (depending on how brown you want them, it will take about 2-4 minutes per side); drain on paper towels.
  14. Add browned scallopini to marinara sauce, turning to coat if necessary; continue simmering slowly until meat is thoroughly done and very tender (10-15 minutes).

Posted in Recipes | No Comments »

Spicy? Sweet? Marinara Sauce Recipe

September 8th, 2015 by alice  Tags: , , , | Print This Post Print This Post

Spicy?  Sweet?  Marinara Sauce Recipe

INGREDIENTS

  1. 1quartwhole tomatoes, undrained
  2. 24ouncestomato sauce
  3. 1cup choppedonions
  4. 1/4cupsugar
  5. 3garlic cloves, minced
  6. 1tablespoonolive oil
  7. 2teaspoonsdried basil
  8. 1teaspoondried oregano
  9. 1teaspoon driedItalian spices
  10. 1/8-1/4teaspoonred pepper flakes

DIRECTIONS

  1. Sauté onions and garlic in oil till soft.
  2. Add whole tomatoes, breaking them up with spoon into smaller chunks.
  3. Let tomato liquid simmer down for about 15 minutes.
  4. Add all other ingredients and simmer on low heat for 30 minutes.
  5. Can be doubled and frozen for later use.
  6. Servings is a guess.

Posted in Recipes | No Comments »

Bartolino’s Marinara Sauce Recipe

April 11th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cup choppedonions
  2. 2garlic cloves, minced
  3. 1tablespoonolive oil
  4. 1 (28 ounce)cantomatoes, cut up
  5. 1/4cupdry red wine (optional)
  6. 1/4teaspoonsalt
  7. 1/8teaspooncayenne pepper
  8. 1/8teaspoonground black pepper
  9. 1/2cup snippedfresh basil
  10. 2teaspoonssugar

DIRECTIONS

  1. In a medium saucepan, cook onion and garlic in hot oil over medium heat until onion is tender.
  2. Stir in undrained tomatoes, wine (if you like), salt, cayenne pepper and black pepper.
  3. Bring to boiling; reduce heat.
  4. Simmer, uncovered, 25 to 30 minutes or until desired consistency, stirring occasionally.
  5. Stir in basil and sugar.
  6. Cover; cook 5 minutes more.
  7. Serve over pasta.

Posted in Recipes | No Comments »

Mozzarella Marinara Recipe

February 5th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1smallonion, chopped
  2. 1garlic clove, minced
  3. 3tablespoonsolive oil
  4. 1 (14 1/2 ounce)candiced tomatoes, undrained
  5. 1 (6 ounce)cantomato paste
  6. 1cupwater
  7. 2teaspoonssugar
  8. 1/2teaspoonkosher salt
  9. 1bay leaf
  10. 24egg roll wraps
  11. 24piecesmozzarella string cheese
  12. oil, for deep-fat frying

DIRECTIONS

  1. In a large asucepan, saute onion and garlic in olive oil. Add the tomatoes, tomato paste, water, sugar, salt and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes, or until thickened.
  2. Meanwhile, place an egg roll wrapper on a work surface with point facing you. Place a piece of cheese near the bottom corner. Fold bottom corner of wrapper over cheese; roll up just until cheese is enclosed. Fold sides of wrapper over the top. Using a pastry brush, wet the top corner with water. Roll up TIGHTLY, forming a tube. Repeat.
  3. In an electric skillet or deep fat fryer, heat oil to 375′. Fry mozzarella sticks, a few at a time, for 1 minute or until golden brown, turning occasionally. Drain on paper towels, or heavy brown paper bag. Discard bay leaf from marinara sauce. Serve with mozzarella sticks.

Posted in Recipes | No Comments »

Penne With Roasted Pepper Marinara Sauce Recipe

December 20th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. cooking spray
  2. 1 1/2cupsonions, finely chopped
  3. 4garlic cloves, minced
  4. 2cupsroasted red peppers, coarsely chopped
  5. 1tablespoondried basil
  6. 3/4teaspoonsugar
  7. 1/4teaspooncrushed red pepper flakes
  8. 1/4teaspoonsalt
  9. 2 (14 1/2 ounce)cansdiced tomatoes, undrained
  10. 2tablespoonsolive oil
  11. 3cups uncookedpenne(cooked according to package to make about 6 cups)

DIRECTIONS

  1. Place a large nonstick skillet coated with cooking spray over medium-high heat.
  2. Add onion and garlic; sauté for 6 minutes or until tender.
  3. Add bell peppers and the next 5 ingredients (bell peppers through tomatoes); bring to a boil.
  4. Reduce heat, and simmer for 20 minutes, stirring occasionally.
  5. Remove from heat; stir in oil.
  6. Serve over pasta.

Posted in Recipes | No Comments »

« Previous Entries