Salsa di Pomodori Piccante con Pepe Anerito
(Spicy red sauce with blackened red bell pepper)
  • 1 large red bell pepper
  • 3 cloves garlic peeled
  • 12 leaves fresh basil
  • ¾ tsp red pepper flakes
  • coarse sea salt to taste
  • 1 cup white wine
  • 2 tbsp extra virgin olive oil; Galantino L’Affiorato is a good choice, basically you need a good, everyday oil
  • 3 lbs. fresh Roma tomatoes or 2 28oz. cans of any Italian tomatoes including: Progresso, La Caterina or any San Marzano tomatoes packed in Italy; these are the only ones I’ve found that are packed fresh and ripe enough.*
To start, flame the pepper. What is flaming the pepper? Can you handle it? Will you ever be the same? To answer the last two questions first; yes and no. The preferred method of flaming the pepper is with a butane torch. Anything from the torches that Williams Sonoma sells for making Crème Brulee to a Home Depot ‘plumbers special’ will work. What happens to the pepper when you apply that butane flame is nothing short of amazing. As the skin of the pepper blackens, the spiciness and depth of flavor latent in the innocent meat is unleashed. It adds a delicate yet distinct spiciness to the sauce. Although you can also roast the pepper in the oven or over a barbeque or gas grill, these lack the control you have with a torch. Using this method, the meat can be coddled and remain firm. It’s best to do your flaming outside with a long fork stuck in the end of the pepper. Let the blackened pepper rest until it’s not too hot to touch.

Once the pepper is cooled, rinse off the blackened skin under a stream of cold water. Don’t worry if a few of the blackened bits don’t rinse off; it adds to the flavor of the sauce. Slice off the top of the pepper and rinse out the seeds. Slice the pepper into strips about ¼-inch wide.

Crush the garlic cloves with the flat part of a knife.

Put the oil in a large stock pot and heat.

Add the salt, the red pepper flakes, and the garlic. Sauté until the salt has melted.

Stir in the pepper strips and sauté for a few minutes.

Toss in the tomatoes and the basil and stir enough to keep things happy and not sticking to the bottom of the pan.

Bring the heat up gradually. Before it reaches a boil, stir in the vino.

Now relax. Let the pot simmer for at least 30-minutes. Stir occasionally.

Now you have to make a decision. Will you stand over the pot for the next few hours stirring and breaking up tomatoes with your wooden spoon until the sauce is a smooth, thick liquid wonderfulness? Or do you use a blender or a food processor? My vote goes to the blender.

Remove the pot from the stove and place on a breadboard or potholder to protect your work surface. Fill the blender about half to three-quarters full. Drape a moistened kitchen towel over the lid and hold down firmly; this will save you from cleaning up the errant sauce as it gains acceleration and escapes from the blender. Whirl the sauce. Pour the first batch into a bowl and repeat the process until all of the sauce is blended.

Place the sauce back into the pot and continue cooking at low heat for another fifteen minutes.

You’re done.

Serve on your favorite pasta or use this sauce for pizza, lasagna, eggplant parmigiano, or any other recipe calling for red sauce.

* If you can find good, fresh ripe San Marzano, commonly known as Roma, tomatoes and you have the time, blanch them in boiling water to remove the skin. If you feel really inspired, take the torch to them and remove the skin in the same manner as noted for the pepper. The canned San Marzanos from Italy, are an excellent alternative.

Maree’s Artichoke Heart Bruschetta
  • 2 8oz.-packages frozen artichoke hearts
  • 2 cloves garlic, minced
  • 3 tablespoons fresh Italian parsley chopped, about 5 sprigs
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper
  • 1 cup chicken broth
  • Sliced Italian bread – ciabatta or pugliese
  • Agrumato Tangerine oil
  • Slivers of Parmigiano Reggiano cheese
Thaw artichoke hearts and chop into thirds. Heat oil in a medium sauce pan. Add finely chopped garlic and parsley to the oil and sauté for approximately 2 minutes. Add chopped artichoke hearts and salt and pepper and sauté for an additional 3 minutes stirring frequently so that the artichokes do not stick to the pan. Slowly add the chicken broth, about a quarter of a cup at a time. Allow broth to be absorbed completely before adding more. Cook until artichokes are very tender. Remove from heat, place artichokes in a bowl, and let cool. Cover and refrigerate for one hour or until completely cold.

To serve, toast the slices of bread in the oven, toaster or on the barbeque. Rub the bread with a garlic clove, if desired. Mash artichoke mixture with a fork. Place a tablespoon or two on each slice of bread. Sprinkle with a few drops of Agrumato Tangerine oil and top with a sliver of Parmigiano Reggiano cheese.

Serve as an appetizer with a glass of Prosecco.

 Strozzapreti with Fresh Tomato Sauce, Basil, and Shaved Asiago Cheese
  • 1 lb. Rustichella d’Abruzzo Strozzapreti
  • 1 cup extra virgin olive oil
  • 1 small Spanish onion, chopped
  • 2 cloves garlic, minced
  • ½ lb. Vine ripened tomatoes, quartered
  • 2 oz. Balsamic vinegar
  • 2 oz. Asiago cheese
  • 1 oz. Italian parsley
  • 2 oz. Fresh basil, chiffonade
  • Salt and pepper to taste

Cook the pasta in boiling salted water until just tender. Drain and toss in olive oil. Lay out the pasta on a sheet pan and allow to cool thoroughly. Prepare the tomatoes on a sheet pan and season. Roast the tomatoes in a 400 degree oven for 45 minutes. Let cool. Toss the pasta, olive oil, tomatoes, balsamic vinegar, and herbs. Season to taste. Add the cheese and serve at room temperature.

Serves 4 – 6. Perfect with a glass of Chianti Classico.

Recipe by Franklin Becker, Grace’s Trattoria, NYC
Printed with the permission of Manicaretti

Fusilli col Buco al Pesto di Limone e Pollo Gillato
  • 1 lb. Rustichella d’Abruzzo Fusilli col Buco
  • 2 – 3 chicken breasts, grilled and then coarsely chopped
  • ½ cup extra virgin olive oil
  • 2 lemons, skin and white pith removed and quartered
  • 4 tablespoons of pine nuts, toasted
  • ½ cup basil, stems removed
  • Salt and freshly ground pepper to taste
  • Chopped basil for garnish.

Set a large pot of water to boil. Add 1 heaping Tablespoon salt to the boiling water and add the pasta. Cook the pasta until al dente.

In the meantime, place the olive oil, lemons, pine nuts and basil in the blender and blend at high speed until pureed. Season to taste with salt and pepper. Drain the pasta and put in a large serving bowl. Add the pesto and chicken and mix well. Garnish with chopped basil. Serve immediately.

Serves 4 – 6. A glass of Pinot Grigio is the perfect accompaniment.

Recipe courtesy of Rolando Ruiz Beramendi
founder of Manicaretti Italian Food Imports
  
 
 
 
Privacy Policy | Site Map | Contact Us