Eggsalpomodoro Recipes

Steps:

• Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. Add the ciabatta cubes and cook for 5 more minutes. Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• For the topping, place the ciabatta cubes, pancetta, and basil on a sheet pan large enough to hold them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Cook, stirring occasionally, for 20 to 25 minutes, until all the ingredients are crisp. The basil leaves will turn dark and crisp, which is perfectly fine. Reheat the soup, if necessary, beat with a wire whisk until the bread is broken up. Stir in the Parmesan and taste for seasoning. Serve hot sprinkled with the topping and drizzled with additional olive oil.

Steps:

• Heat a medium saucepan over medium heat. Add the 1/4 cup olive oil and heat until hot. Add the onions, garlic and a large pinch of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
• Stir in the red pepper flakes and tomatoes and season with salt and black pepper. Tie the oregano and thyme together with a piece of butcher's twine, then add to the sauce. Bring to a simmer.
• Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti 2 minutes less than the time indicated in the package directions. Remove the herb bundle from the sauce and discard.
• Add the spaghetti to the warm sauce along with 1/4 cup of the pasta water. Let the spaghetti finish cooking in the sauce, stirring occasionally, 2 to 3 minutes.
• Remove from the heat and stir in the butter, basil leaves and a good drizzle of extra-virgin olive oil. Serve with freshly grated Parmesan over the top.

Steps:

• Cut the 2 garlic cloves in half and brown in 2 tablespoons of oil. As soon as they start to turn color, add the tomatoes, plenty of basil, salt and pepper, to taste. Cook for 15 minutes and then add the boiling stock. When this has reached boiling point again, add the thinly sliced bread and continue cooking for 15 more minutes, stirring frequently. Remove from heat. After 1 hour, stir all rigorously so that the bread completely disintegrates. Serve hot or lukewarm, adding a touch of extra-virgin olive oil and fresh basil leaves. No cheese.

Steps:

• Preheat oven to 450°. Toss tomatoes, garlic, fennel seeds, and 3 tablespoons oil in a large baking dish; season with salt and pepper.
• Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30-35 minutes.
• Transfer tomato mixture to a large saucepan; add basil, 1 cup torn bread, and 4 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up bread and tomatoes a little, until bread is softened and soup has thickened slightly, 8-10 minutes; season with salt and pepper.
• Meanwhile, tear remaining 1/2 cup bread into smaller pieces; toss on a baking sheet with 3 tablespoons oil; season with salt. Toast, tossing often, until crisp, 5-8 minutes.
• Serve soup topped with toasted bread and drizzled with more oil.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
• Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
• Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
• Cut a slit in each jalapeno pepper. Remove and discard seeds and pulp.
• In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt.
• Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage mixture around the jalapenos to form balls.
• Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes in the preheated oven, until lightly browned.

Steps:

• Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.

Steps:

• Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
• Meanwhile, bring water to a boil in a 5-quart pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
• Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.

Steps:

• Bring a pot of water to a boil.
• Add salt and vinegar (the latter is essential if you want your eggs to keep their shape in that rapid water).
• Gently crack an egg into the bath and lower the heat.
• Add another and repeat until they're all in the pot.
• Poach for about 2-3 minutes--this really depends on so many factors, from the temperature of the water that day to the specific egg, so I've found that it just takes practice. Eventually you'll know how long is right for the kind of egg you like (I personally enjoy mine golden and oozing).
• Plate your eggs, salt and pepper them, and drain the water so you can use the same pot, or, if you don't care about dirtying another pan, simultaneously do the next step.
• For a quick breakfast: simply heat up the bolognese in the pot and top your eggs with it.
• For a fancier brunch: brown the sausage in some olive oil, add the sprig of rosemary and tomato sauce, and let it all simmer for a few minutes so the flavors can marry. Top your eggs with the sauce, garnish with cheese, and devour ruthlessly.

Steps:

• In a large pot, heat the olive oil and throw in the celery, carrots, onions and basil. Fry up the vegetables until soft, and add the bread. Stir thoroughly until the bread has absorbed all the extra-virgin olive oil. Add a few ladles of vegetable stock and continue to stir very well. The vegetable stock helps to break down the bread, turning it into a soft, porridge-like consistency. Add the remaining broth and let it reduce.
• Add the peeled plum tomatoes including the juices and roughly break up tomatoes with the back of a wooden spoon. Cook for an additional 10 minutes, making sure the pappa is dense, not soupy. Taste and season with salt and pepper. Let cool to room temperature and serve with a drizzle with the best extra-virgin olive oil you can find.

Steps:

• Heat a medium soup pot over medium heat. Add 3 tablespoons extra-virgin olive oil, garlic and 3/4 of the onion. Cook 7 to 8 minutes, then add tomatoes and crushed tomatoes and season with salt and pepper. Add stock and raise heat to make the soup bubble. Reduce heat to simmer and add bread and beans. Stir soup as it simmers until it thickens to a stew-like consistency. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese, an additional drizzle of extra-virgin olive oil and a spoonful of reserved finely chopped raw onions. Torn basil is an optional garnish.

Steps:

• In a large pan, saute garlic in olive oil till fragrant.
• Add in onions cook till softened.
• Dump in the whole can of anchovies including its oil.
• Keep stirring till dissolved.
• Add in the tomatoes, you can use hand emulsion blender to puree it.
• Simmer 10 minutes then add sugar.
• On low heat, allow to simmer 30 to 45 minutes till flavor concentrates.
• Add in basil, correct seasoning and simmer another 5 to 10 minutes.
• Add in 2T parmesan cheese.
• You can stop here or add cream like what my kids like.
• Turn off heat and pour over cooked angel hair pasta.
• Garnish with more basil leaves and grated parmesan cheese.
• Dig in!

Steps:

• Put a pot of water on to boil.
• Heat oil in a large nonstick skillet over medium heat.
• Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes.
• Add garlic and cook, stirring until fragrant, 30 seconds to 1 minute.
• Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5-7 minutes.
• Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions.
• Drain and divide the pasta among 6 shallow bowls.
• Spoon the sauce over the pasta and sprinkle with parsley (or basil) on top.
• Enjoy!.

Steps:

• Preheat oven to 450'F.
• Put the oven racks in the upper and lower thirds of the oven.
• Arrange the eggplant on a large baking pan and brush both sides with oil.
• Season with salt and pepper.
• Bake until golden brown and tender, about 25 minutes.
• Turn and rotate the slices half way through the cooking process.
• FOR THE SAUCE:.
• Whisk 1/4 cup of the milk, with the flour and garlic. Put in a saucepan and then gradually add the rest of the milk and 1/2 cup of the spaghetti sauce. Bring to a boil and reduce to a simmer. It should be pink. Cook until it thickens up. About 2-3 minutes should do it.
• Spread the sauce on the bottom of a shallow 2 quart baking dish. Alternate the layers of the sauce and cooked eggplant.
• Put the rest of the sauce on top, sprinkle with the cheeses and bake on upper rack until brown and bubbly. This should take 10-15 minutes.
• I added some Italian bread crumbs on top of the cheese because I like how crunchy it gets.
• Bon Appetit!

Steps:

• Heat extra-virgin olive oil in a 12" skillet over medium-low heat.
• Add minced onion and cook, stirring, until soft, about 12 minutes.
• Add garlic and cook, stirring, for 2-4 minutes.
• Add crushed red pepper flakes; cook for 1 minute more.
• Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes.
• Remove pan from heat, stir in basil sprigs, and set aside.
• Meanwhile, bring water to a boil in a 5-qt. pot. Season with salt; add spaghetti and cook, stirring occasionally, until about 2 minutes before tender.
• Drain pasta, reserving 1/2 cup pasta cooking water.
• Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil.
• Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes.
• Remove pan from heat; add butter and cheese; toss until cheese melts.
• Transfer to warm bowls; serve with more cheese, if desired.