Southern Italian Cooking - Class 2

Tomato Sauce
A very basic tomato sauce, to be used in other recipes (like the ones below).

• 2 x 28oz cans of peeled Tomatoes
  
• 1/3 cup Extra Virgin Olive Oil
• (2 tsp Sugar - optional)
• 1 large Onion, diced finely
• (carrots and celery diced, replacing 2/3 onion - optional)
  
• 5 cloves Garlic, whole peeled
• Salt and Pepper
  

Pass the tomatoes through a food mill with a medium disc. For a more rustic texture, mash them by hand instead.

Saute the onions in a large pot, until softened and browning. Add the tomato mush and garlic cloves, along with a dash of salt and pepper: Jerry says that adding a little seasoning will help develop the flavors. Crank the heat, bring to a boil, then turn down to low and simmer slowly with a cracked lid for 35 to 40 minutes. Taste regularly, being sure to remove the garlic once enough flavor has infused.

Eggplant Parmesan
-This is a fresher, crisper version than the breaded and deep-fried variety. Regular eggplants can be substituted with Sicilian or Chinese eggplants.

• 2 large Eggplants
• 3 cups Parmesan
  
• Flour, for dusting
• 2 cups Olive Oil, for shallow frying
• Tomato Sauce
  
• Salt and Pepper
• Paper towels
  

Chop ends off eggplants, stand them up, peel with a knife (a veg peeler will cause bruising), taking thin slices at a time so that most of the flesh remains intact. Jerry peeled 1 eggplant entirely, and 1 partially so that it would be easier to cut when eating but still have some of the skin's flavor. Slice the eggplant into 1/4" to 1/3" thick slices. Salt the slices on each side, placing the slices onto paper towel to soften for 20 to 30 minutes.

Pat the slices dry with more paper towel, then dredge in lightly seasoned flour. Be sure to shake off all excess four, otherwise it will burn the oil.

Use a large pan to shallow fry the eggplant in hot olive oil until golden on both sides. While frying move the eggplants and oil around in the pan, flipping as necessary to get the slices cooked evenly. (Alternatively, the eggplant can be brushed with olive oil and broiled.)

Coat the bottom of a baking pan with some tomato sauce then layer the eggplant, sauce, and cheese a few times. Alternate the eggplant slices' directions so that the layers form a sort of lattice that will help it maintain its structure when served. Bake at 350F for 25 minutes.

Penne with a Rustic Lamb Sauce
-DELICIOUS!

• 250g Lamb Loin, minced (alt: ground lamb)
• 1 Tbsp Butter
  
• 400g Penne
• 1 stalk Celery, diced finely
• 1 small Carrot, diced finely
• 1 medium Onion, diced finely
• 1 can Tomato Sauce
• 2 cloves Garlic, minced
• 1/2 cup White Wine
• 2 sprigs Rosemary, chopped
• 1 small bunch Sage leaves, chopped
• Pecorino Romano, grated
  
• Salt and Pepper
• Olive Oil
• Parsley, chopped
  

Brown the meat in a pan with butter. Add the onions, celery, carrots, and garlic. Don't stir too much, but saute until the veggies are softened. Deglaze with white wine, and boil off approx 2/3 of the liquid. Add herbs, tomato sauce, cheese, salt and pepper. Top with olive oil. Garnish with parsley.

Fettuccini with a Scampi Tomato Sauce
-Scampi can be replaced or combined with shrimp, lobster, crab, etc.

• 400g Fettuccini
• 1 kg Scampi
• Mire Pois, for reduction
  
• 1 can Tomato Sauce
• 2 cloves Garlic, minced
• 1/2 cup White Wine
• 1 bunch parsley, chopped
• 1 tspn Chili Flakes
• Olive Oil
  
• Salt and Pepper

Clean and shell, and devein scampi, setting shells aside.

In a large pan, toast the shells. Add olive oil and mire pois, sauteing until soft. Add enough cold water to cover shells by 1/4 inch. Bring to a boil, and simmer uncovered for 35 to 40 minutes. Strain, then return to pan to concentrate.

Heat a second pan. Cook scampi quickly (1 minute), shaking them around. Add white wine, garlic, tomato sauce, chili flakes, and salt and pepper. Add reduction and parsley. Mix with pasta, top with olive oil.