There are several different variations of this sauce, and they are easy to make, and just as popular. There is a Cacciatore sauce and, a Pizzola sauce which I are at the bottome of this recipe.

The ingredients you will need: 2 Tbps of a good olive oil 2 cloves of garlic, or as one of my chef instructors would say toes of garlic 4-5 lbs of fresh tomatoes, the best and ripest you can find, cut into 1/2″-3/4″ pieces 1/4 – 1/2 c up fresh basil depending on your taste or love of basil, chopped, or chiffonade Salt and Pepper to taste = the level of salt or pepper you want in your sauce

Lets make Sauce: In a large sauce pan you will heat your olive oil over a medium heat. When the oil is starting to shimmer in the bottom of the pan you will add your garlic and saute for around 15-30 seconds, do not burn your garlic. It will make your sauce taste bitter. You want a very small amount of color, or it to look translucent. Add your tomatoes with all of the juice from them, and stir with the garlic. You will bring to a simmer, which is a very low bubble in the pan if at all. You will stir occasionally to make sure it is cooking evenly, and not sticking to the bottom of your pan. You do not want to burn the sauce. After about 30- 40 minutes you will taste for salt and pepper content, and this is when you will add them to fit your taste. Then you will add your fresh basil and stir. If you want to garnish your sauce on top of your favorite pasta, then save some of the basil, and add after you plate your pasta dish. Some Parmesan cheese as garnish on the top would go well with this sauce if you prefer.

If you would like to put a full meal together. I suggest while your sauce is simmering, add a pot of water to the stove and start over a high heat. Bring the water to a boil, and before you add the pasta you prefer add a generous amount of salt to the water. Add your pasta, and stir to keep it from sticking. While your pasta is in the boiling water you will have about 7-10 minutes of free time to get a salad ready and possibly some garlic toast. I hope that you enjoy this recipe it its very easy, and it is fresh, and much better than a jar sauce. It will show those that matter most, that they are special, and that you cared enough to make a great family meal. Enjoy.

I am going to list 2 other variations of this sauce one is a Pizzola, and the other is a Cacciatore.

This is a Pizzola Italian sauce and will be great for any type of pasta dish. It is very simple to prepare and will be a definate hit for a family meal.

Ingredients you will need:2 T of Olive Oil ,2 Cloves of Garlic , 4-5 Lbs of the freshest Tomatoes you can find , 2 T of fresh Basil for garnish , 2-3 T of dried Italian herb mix= Rosemary, Thyme, Basil, Oregano , 1 tsp of crushed Red Pepper flakes , 1/4-1/2 shredded Parmesan Cheese for garnish

Lets make Pizzola sauce: In a large sauce pan you will heat your olive oil over a medium heat. When the oil is starting to shimmer in the bottom of the pan you will add your garlic and saute for around 15-30 seconds, do not burn your garlic. It will make your sauce taste bitter. You want a very small amount of color, or for the garlicit to look translucent. Add your tomatoes with all of the juice from them, and stir with the garlic, and add your dry herbs and spices. . You will bring to a simmer, which is a very low bubble in the pan if at all. You will stir occasionally to make sure it is cooking evenly, and not sticking to the bottom of your pan. You do not want to burn the sauce. After about 30- 40 minutes you will taste for salt and pepper content, and this is when you will add them to fit your taste. If you want to garnish your sauce on top of your favorite pasta, then save some of the basil, and add after you plate your pasta dish. Some Parmesan cheese as garnish on the top would go well with this sauce if you prefer.

The Cacciatore sauce is just another variation of the Marinara sauce. If you have looked at my Marinara recipe the cooking principles are the same, other than a few additional ingredients.

The ingredients you will need: 2 Tbps of a good olive oil 2 cloves of garlic sliced thin, or as one of my chef instructors would say toes of garlic. 1 red and 1 green bell pepper, thin sliced with the stem and pith removed, no seeds. 1 can of slices button mushrooms, or 4-6 ounces of fresh button mushrooms if you prefer fresh ones. 1-1/2 to 2 tsp of dried Italian spice blend which is oregano, basil, thyme and rosemary. 4-5 lbs of the freshest tomatoes you can find cut into 1/2 – 3/4″ cubes with all of the juice. 2 T of fresh basil, thin slices or chiffonade. Salt and Pepper to taste = the level of salt or pepper you want in your sauce

Lets make Sauce: In a large sauce pan you will heat your olive oil over a medium heat. When the oil is starting to shimmer in the bottom of the pan you will add your bell peppers, and mushrooms and saute for around 3-4 minutes, do not burn them just lightly saute. Then add your garlic, and saute for around 15-30 seconds. If you burn them it will make your sauce taste bitter, so be careful not to over cook. You want a very small amount of color, or them to look translucent, or tender. Add your tomatoes with all of the juice from them, and your herbs and stir. You will bring to a simmer, which is a very low bubble in the pan, if at all. You will stir occasionally to make sure it is cooking evenly, and not sticking to the bottom of your pan. You do not want to burn the sauce. After about 30- 45 minutes you will taste for salt and pepper content, and this is when you will add them to fit your taste. If you want to garnish your sauce on top of your favorite pasta, then add some of the 2 T. of basil from your ingredients list, on the top of the sauce, on your pasta dish. Some Parmesan cheese as garnish on the top would go well with this sauce if you prefer.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

http://www.chefshelleypogue.com

Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.

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what is your favorite recipe with Italian sausage in it?

I want to make something new for my husband tonight. I have Italian sausage… ground beef… potatoes. Do you have a favorite recipe your family loves that you want to share?

Answer
Italian Sausage with Penne

1 pound uncooked Italian sausage links
1/2 cup chicken broth
1 medium yellow summer squash, cut lengthwise in half, then cut
crosswise into 1/4 inch slices
2 cups grape or cherry tomatoes, cut lengthwise in half
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
6 green onions, cut into 1/2 inch pieces (1/2 cup)
3 cups uncooked penne pasta (9 ounces)
2 tablespoons olive or vegetable oil

Cut sausage crosswise into 1/4 inch slices. Spray 12 inch nonstick skillet with cooking spray; heat over medium high heat. Add sausage; stir fry 4 to 6 minutes or until brown. Stir in broth. Cover and cook over medium heat 5 minutes. Stir in squash, tomatoes and 2 tablespoons of the basil. Heat to boiling; reduce heat.

Cover and simmer 5 minutes, stirring occasionally. Stir in onions. Simmer uncovered 1 minute.

Meanwhile, cook and drain pasta as directed on package.

Toss pasta, oil and remaining 2 tablespoons basil. Divide pasta among bowls. Toss with sausage mixture.

Serves 4

Traditional aioli:

 

Aioli is traditionally made by grinding garlic cloves in olive oil. It originally comes from Provence, France along the Mediterranean near Italy. There are many varieties that include mixing egg, lemon, and mustard in the aioli. In fact, the old fashion aioli recipes call for egg, olive oil, and garlic. If you have ever made mayonnaise, you see the similarity immediately. Mayonnaise is made primarily from mixing oil and eggs together. So my recipe takes a shortcut. It is difficult to get oil and egg to emulsify. Oil and egg are immiscible – they do not naturally mix. Consequently, you have to emulsify them by whisking both together so they will not separate. Mayonnaise has already been emulsified, and therefore my recipe saves you some time whisking. Try the basic recipe below and then add some other ingredients like basil, Dijon mustard, Italian parsley, chives, and even soy sauce. If you do decide to make the aioli from scratch, start with 1 cup extra virgin olive oil and one egg yolk along with the 1 tablespoon of lemon juice and 2 garlic cloves. Mix in a blender or small food processor until it emulsifies. Add the rest of the ingredients below (orange peel and salt and pepper) and you are ready to go.

 

Ingredients (5 or 6 servings for fish, olives, etc.):

 

¾ cup – mayonnaise
1 tablespoon – lemon juice
2 cloves – garlic, minced
1 teaspoon – orange peel
Salt and pepper to taste

 

Preparation:

 

Mix all of the ingredients in a bowl and add salt and pepper to taste.

 

Garlic, mayonnaise, lemon juice and orange peel

It is best to refrigerate and “marinate” overnight to bring the flavors together. But the aioli can be made up to two hours prior to eating. If you do refrigerate overnight, make sure you serve it at room temperature the next day.

Bon appétit!

 

Ingredients mixed together.

Jack Botticelli

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I am looking for recipe for Italian bread that’s made on Easter?

My cousin used to make an Easter Italian bread, I know it had a glaze to the top of it and was oval, round shaped but it’s been years and I was wondering if anybody had any recipe even close to that?

Answer
Try this one.

8 tablespoons active dry yeast
1/2 cup sugar
3 teaspoons salt
2/3 cup warm water (105 to 110 degrees F)
7 cups all-purpose flour
10 eggs, room temperature
2 pounds unsalted butter, cut into tablespoons, room temperature
1 cup candied fruit chopped fine
Grated orange peel (1/2 an orange)

Dyed raw eggs (oiled shells)

Glaze is mixture of water and confectionery sugar (about as thick as honey)

In a large mixing bowl, mix the yeast, sugar, and salt with the warm water. Let stand for 15 minutes.
Add the flour and mix on low speed with an electric mixer. Slowly add the eggs, 1 at a time, mixing well and scraping down the sides of the bowl. Add the butter, 1 tablespoon at a time. Beat another 5 minutes.Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.

Punch down the dough, re-cover with plastic wrap, and refrigerate overnight.

Separate the dough into 3 pieces. Roll the pieces into long ropes. Roll ropes onto fruit and orange rind. Braid the bread, make into a wreath shape and insert oiled raw colored eggs and cover for another 1 1/2 hours. (2 loaves)

Spray tops with water and sprinkle sesame seeds on it.
Preheat the oven to 375 degrees F. Place bread onto parchment paper. Bake loaves for 45 minutes. Remove from heat and let cool slightly. Make a glaze with powdered sugar and water. Apply glaze.

Making your own pasta sauce recipe is an easy, healthy and cost-effective way to get dinner done. When you learn some basic procedures, it becomes simple to make a variety of sauces to suit almost any pasta. And since you are controlling the ingredients, you know exactly how this sauce ranks on the healthy scale. A great added bonus to going homemade is that making your own sauce will even save you money over buying the jarred variety. Really – there is no reason making homemade sauces shouldn’t become a part of your cooking toolkit – a skill you’ll be able to use almost every day. Let’s review the procedures of three of the most popular and common sauces you’ll encounter when making pasta.

Become a Master of the Marinara Sauce Recipe

Tomato Sauce is one of the five “Mother Sauces” in French culinary and the starting point for any marinara sauce recipe. There are two parts to this sauce that are made separately with their own procedure and then come together at the end: tomato concasse and a sauce “base”. The sauce base can be meat, vegetables, broth, seafood – whatever you will be using to make YOUR marinara sauce recipe. Tomato concasse sounds fancy, but it simply means a mixture of tomatoes coarsely chopped. But – there is a trick to getting this mixutre sans seeds and skins. Here’s my quick technique for blanching tomatoes, which is the first step in making tomato sauce:<BR>

Core tomatoes on one end and score an “x” on the other side with a knife. This will be where the skin peels away during boiling. Place tomatoes in a pot of boiling water. When the skin at the “x” has peeled back, it is time to remove the tomato and shock it in an ice water bath to stop the cooking. This will vary by tomato due to size and ripeness. Peel and seed the tomatoes. Peeling should be very easy. If it’s not, the tomato didn’t stay in the boiling water long enough.

Depending how you’d like your marinara sauce recipe to end up, you can puree the tomato concasse or keep it chunky.

Now, onto the sauce base. For a simple marinara sauce recipe, you will probably keep this vegetarian, adding vegetables if you prefer a chunky sauce or vegetable broth if you prefer a smoother sauce:

Saute chopped onions and garlic in a hot pan with a small amount of olive oil. Add your tomato concasse (or puree). This is also where you’d add any other vegetables, like mushrooms or peppers, to your tomato sauce. Add vegetable broth and reduce to almost dry. Add tomato paste to thicken and color – heat through. Add the seasonings of your choice. Basil and oregano are the common ones, but experiment to find what you like.

You’ve now got a great homemade pasta sauce recipe that you can make almost any night of the week. My guess is that this process would take you about 30-45 minutes to prepare. During this time, your pasta is cooking and your meal is ready in under an hour!

Make any White Sauce Recipe with One Procedure

When you think of a white sauce recipe, most often what you are imagining has its roots in the French mother sauce, bechamel. Bechamel forms the foundation for every white sauce recipe – including the favorite fetuccine Alfredo or even the classic macaroni and cheese. The key to making this velvety white sauce smooth is knowing how much milk to add. This is something that is best determined with your eyes – not a recipe!
You start by melting butter on the stove and then removing it from the heat. As you add some flour – a little at a time – you will be watching for the mixture to thicken up to the consistency of wall paper paste. When it does, you’ve got roux and it is time to return to the heat. Your goal here is to cook the proteins out of the flour. You will know this has happened when the majority of the roux has turned from yellow to white. During the process, you will smell a toasty smell as the proteins cook out. Now you can start adding milk. This is the most important step in making this sauce so take your time here. You will continue to add milk – a little at a time – until the sauce stops thickening. So here’s the process:

Add some milk and stir. Stop stirring and observe. If sauce starts thickening back up over the heat, add more milk. Continue steps 1-3 until the sauce doesn’t thicken back up (in step 3).

I like a garlic flavor to my white sauce recipe so here’s a trick for adding garlic, but not adding the lumps of chopped garlic. I simmer whole garlic cloves in the sauce for a bit and then remove them before serving. This will infuse a nice garlic flavor into my white sauce recipe. Finally, if you are making an Alfredo (or macaroni and cheese), this is where you would add your favorite cheese(s), stirring over heat as they melt.

A Buttery Garlic Sauce Recipe in Less then 30 Minutes

I saved my favorite garlic sauce recipe for last for a couple of reasons. First, it is a great sauce because you can make it rather quickly, using ingredients you most likely have on hand. However, this homemade pasta sauce recipe can be a little bit trickier than the first two, which makes some shy away from it. But, don’t worry. With a few tips, you’ll be making this one like a pro tonight!

Again, we start with one of the French culinary mother sauces – this time: beurre blanc, a saute of shallot (with garlic) and any liquid mounted with cold butter. The trick to this sauce is to always keep the butter yellow. If your butter stays yellow, it means that the sauce has not broken. Here is my best tip for keeping the butter yellow in your garlic sauce recipe. This is one time, we don’t start with a hot pan (as we normally would in saute method). The cold pan and cold butter hit the heat together. To melt the butter, without burning it:

Melt a little bit of butter. Remove from hit and swirl around to melt more butter Return to heat for a couple of seconds to get the butter hot again. Remove from heat and swirl around to melt more butter. Repeat steps 1-4 until all the butter is melted.

When the butter is melted, you add your shallot and garlic and saute, but you don’t want to brown anything here. Controlling the heat (so as not to separate the butter) is the most important secret for success when making this sauce. Keep the butter yellow – can’t stress that enough! Once the shallots and garlic have cooked to become translucent in color, add a cold liquid (usually white wine) and then cold butter, cut in consistent squares. If the pan starts to get too hot (as evidenced by white specs floating to the top of the butter), you will remove it from heat and add more cold butter to cool the sauce quickly. You can always heat it back up again when you cool it – but you can’t fix it once it has actually broken. When you are satisfied with the consistency and flavor of the garlic sauce recipe you’ve created, add salt and white pepper to taste and serve on your favorite pasta.

A great pasta sauce recipe starts where all sauces start – basic cooking methods and the “mother sauces” of French culinary. You don’t have to be a chef to apply these techniques and make everyday cooking at home easier, tastier and cheaper than eating out at your favorite restaurant.

Chef Todd Mohr is a classically trained chef, entrepreneur, educator and host of the “Cooking Coarse” video series. For more details on Cooking by Method and how you can cook better everyday at home, visit Chef Todd’s website I Hate Cooking Recipes where you can view over 150 free cooking videos and subscribe to the Free monthly e-zine “Burn Your Recipes.”

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I need an easy and quick recipe for french toast?

I just need a basic inexpensive recipe for french toast for mothers day, please list the ingredients and the procedure. Thanks ^_^

Answer
ingredients: bread, egg(s), milk, topping. Pam or light oil.

Heat a skillet to med high with Pam sprayed in it or light oil such as soy oil or something like that. Put the egg(s) and milk (about 2 Tbs/egg) into a bowl and beat with a whisk. Dip the bread in the bowl just long enough to coat it (do not let it soak and get soggy) then immediately put in the trying pan. Turn when light brown (about 30 secs depending on heat).

Top with powdered/granulated suger, maybe some cinnamon – or some people use syrup.

Fresh pasta:

 

I know you probably get tired of me harping on the use of fresh noodles, but there is nothing quite as wonderful as a fresh bowl of noodles with a fine sauce. I sometimes make this for lunch or as a primo for a big dinner. By the way, I recently purchased the pasta maker attachment to my KitchenAid mixer (see the discussion about making Italian sausage), and what a difference it makes over the hand cranking I have been doing over the years to get fresh pasta. You turn out “tons” of fresh pasta in a very short time.

 

Ingredients (6 servings):

 

1 pound – fresh fettuccine noodles
3 tablespoons – olive oil
2 tablespoons — butter
1 pound – fresh button mushrooms, sliced
3 cloves – garlic, minced
1 ½ cups – dry white wine (e.g., chardonnay)
1 tablespoon – anchovy paste
½ teaspoon – red pepper flakes
1 teaspoon – fresh basil
2 teaspoons – fresh oregano
Salt and pepper to taste
4 tablespoons – all purpose flour

 

Preparation:

 

Prepare the fresh fettuccine pasta and cook in salted water for about 6 minutes. When the pasta is finished, drain and then place it back in the pan you cooked it. Add the olive oil to keep the pasta from sticking until the sauce is prepared.

Fresh pasta strips

Fresh fettuccine cut from the strips.

Meanwhile, melt the butter in a large skillet over medium high heat and add the mushrooms. Sauté until the water has cooked off the mushrooms and they begin to brown, about 10 minutes. Add the garlic and cook for an additional 1 minute. Add the wine and anchovy paste and cook for about 10 minutes to thicken the sauce. Add the pepper flakes, basil, oregano, and salt and pepper to taste. Add the flour to thicken the sauce and turn heat to low to keep warm until the noodles are ready.

The wine and anchovy sauce

Pour the sauce over the noodles and mix well. Serve immediately. Enjoy!

Jack Botticelli

 

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Know where to get authentic Italian Pasta Recipe?

I once was treated to a real authentic Italian pasta from a real authentic Italian woman at her home once:) I would love to know a few secrets or where to find a great recipe. There are so many recipes online, so just wondering if I could get any advice from someone who knew true authentic Italian.

Answer
I’m italian and learned from recipes from 4 generations. cooking both southern and northern dishes. So much good food hard to know where to start. One recipie is alia olila Goes great with fresh bread and porkloin in fennal.

Ingredients: 1 lb. bow-shaped pasta 1/2 c. olive oil 4 lg. cloves garlic, slivered 2-3 fresh cherry peppers, sliced 1/2 head broccoli, blanched DIRECTIONS: Cook pasta al dente. Drain. While pasta is cooking, heat oil in skillet. Add garlic to oil and cook until almost brown, about 3 minutes. Slice peppers, remove seeds. Add to oil and garlic and cook about 3 minutes. Cut up broccoli and add to oil. Cook 3 minutes. Toss with cooked pasta. Serve with grated cheese.