Sunday Sauce - Italian Recipes, Food and More!

Christmas Eve 2008 Recipe: Stuffed Calamari - Stuffed Squid

We're posting this in response to a request from one of our readers who needed a stuffed calamari recipe for Xmas Eve. This is Mom G's recipe which is influenced by Marcella Hazan's version from her masterpiece "The Classic Italian Cook Book". Hope it works out for you Joe!!!!

Stuffed Squid or Stuffed Calamari

Serving - 6 people

6 large squid - sac should measure 4.5-5" not including tentacles

The Stuffing:
1  tablespoon  olive oil
2 tablespoons finely chopped parsley
1/2 teaspoon finely garlic
1 whole egg
2.5 tablesppns freshly grated Parmesan Cheese
1.4 cup fine dry unflavored breadcrumbs
1/2 teaspoon salt
Freshly ground pepper about 6 twists of the pepper mill
(MOM G ALSO LIKES TO ADD 1/2 CUP FINELY CHOPPED MILD MUSHROOMS - NOT PORCINI!)

The Braising Liquid:
Olive oil - enough tom come 1/4" up the side of the skillet
4 whole cloves of garlic peeled
1/2 cup canned Italian tomatoes coarsely chopped with their juice
1/2 teaspoon finely chopped garlic
1/4 cup dry white wine

Directions:
1. Clean and prepare the squid (you'll have to look this technique up online folks)

2. Chop the squid tentacles very fine. In a bowl mix them with the stuffing ingredients until smooth, even mixture. Should be just enough olive oil to make it slightly glossy.

3. Divide stuffing into 6 equal parts and spoon it into the squid sacs -DO NOT OVERSTUFF0 b/c squid shrinks when cooking and the sac will burst. Sew up each opening with a toothpick o two.

4. Grab a skillet and coat with olive oil that comes 1/4 " up the side of the pan. Heat the oil over medium-high heat and saute the garlic cloves until golden brown. Discard the garlic and put into the stuffed squid. Brown the squid well on all sides then add the chopped tomatoes with their juice, the chopped galric and the wine. Cover tightly and cook over low heat for 30-40 mins. The squid is done when it feels tender at the pricking of a fork. 

5. Remove the squid to a cutting board and let it settle for a few mins. Cut into slices 1/2" thick. Arrange the slices on a warm serving platter so that each squid sac is recomposed. Warm up the sauce in the skillet, pour over the sliced squid, and serve immediately.

Jonny Mangia's Sunday Sauce / Gravy

This Sunday I promised to cook for Nikki again and decided that it was time to bust out the Mom G version of Sunday Sauce (gravy). This is different from Nikki's version, as it's more of a ragu and is darker (my mom cooks it for much longer - up to 4-5 hours) and thicker. It's definitely a seasonal dish as my family would never have this in the Spring and Summer months - it demands a brisk, cold day with NFL games on the tube and a glass a of red wine in hand while it bubbles away in the kitchen.

 

Jonny Mangia's Sunday Sauce Gravy with Malfada pasta,

a pork braciole and sausage.

The recipe is simple and is listed below. Before you get started here are a few points to note: 

1. It's All About the Meat

Only use quality meat. Last time we bought meat it was of a lower quality and it ruined the sauce. You can tell the quality of the meat by the way it looks (don't get anything that looks grayish) and when making meatballs how "fluffy" it is in your hands. Nikki can provide more info on this...

2. Thick Sauce - Limit the Sausage

If you prefer a thick sauce, limit the amount of sausage you use as it produces water and will make the sauce runny. If you do use sausage, brown them a bit more than the other meats as this will remove some of the water.

3.  Favor Pork Braciole Over Beef

Try to avoid beef braciole if you are cooking for over 2 hours. We've found that beef braciole
tends to get very tough after a few hours cooking in a sauce.

4. Other Things to Add - Skin Braciole and Spare Ribs

Two other popular items to include for flavor are beef spare ribs and skin pork braciole (a favorite of my grandparents). The skin braciole provides MAJOR flavor but is laden with fat. If you have a cholesterol issue I would avoid it.

Sunday Sauce alla Jonny

- 2 Pork bracioles
- 3 Italian sausages - combination of hot and sweet (no fennel)
- Nikki's meatballs (using ground  beef and pork)
- Salt and pepper to taste
- 3 cans of Italian whole tomatoes - NOTE - these do NOT have to be San Marzano, which we have come to the conclusion is nothing short of a marketing gimmick. (More on that from Nikki in a future post)
- A pinch of grated Pecorino Romano
- 1 cup of Red Wine
- Pinch of sugar
- 2 large cloves of garlic
- 1/2 white Onion- Extra Virgin olive oil

Directions
- Pour olive oil into pot
- Dice the onion, mash and dice the garlic and add them to the olive oil
- When onion and garlic is translucent, add your tomatoes (we SLIGHTLY pureed tomatoes in a food blender. Just a few pulses though or the tomatoes will turn pink!)
- Add salt, pepper, sugar and the grated cheese (just a pinch folks)
-Cook sauce for one hour on a low simmer
- In a separate frying pan, brown all meat
- Add meat when sauce has cooked alone for 1 hour
- Deglaze meat in frying pan with red wine, then add that mixture to the sauce
- Let it cook at a simmer for  4hours, intermittently stirring so nothing sticks to bottom

DONE!

Recipe: Penne Filetto di Pomodoro

This is in response to a request from one of our loyal readers: the recipe for Penne Filetto di Pomodoro. Nikki based this on a recipe from Lidia Bastianich. Enjoy!

Ingredients:
- 5 tablespoons extra virgin olive oil
- 1 medium onion sliced thin
- 6 oz. bacon strips cut in cubes
- 1 tablespoon red pepper flakes
- salt to taste
- 1 35oz can San Marzano whole plum tomatoes
- 1 lb penne
- grated cheese, preferably pecorino romano

Directions:
- Heat 2 tablespoons olive oil in a large skillet over medium heat
- Add onion and cook until wilted, about 5 mins
- Add bacon and cook for 2-3 minutes
- Add red pepper and tomatoes and bring to a boil
- Lower to a lively simmer and lightly season with salt
- Stir occasionally and cook at simmer for about 20 minutes
- Reserve 1 cup of pasta cooking water
- Drain pasta when al dente, return to the pot and pour in 1/2 the sauce, bring sauce + pasta to a boil and pour in the remaining 3 tablespoons oil.
- Add reserved pasta cooking water + stir, add salt if necessary
- Remove from heat and serve in bowls
- Top with remaining sauce and grated cheese

Recipe: Fettucine with Mushroom Sauce (Sugo)

I welcomed last Saturday's passing nor'easter as an opportunity to snuggle up with the stove and try a California wine country-inspired recipe for Mushroom Sugo that I've been dying to make since the end of last cooking season.  With a bit of tweaking, this red wine and tomato-based mushroom ragu sauce by Michael Chierello did not disappoint.  Instead of the recommended gnocchi I decided to use fettucine when my first choice of taglietelle was not on my neighborhood supermarket's shelf.

 

If you enjoy the taste of mushrooms -- I used a combo of shitake and baby bella -- the accompanying flavors of rosemary, shallot and garlic catapult this dish into the stratosphere.  This dish was a perfect beginning to the cooking season because it was both light and hearty.  Enjoy!

Ingredients (Serves 2 large appetites or 4 normal ones)

1 lb. fettucine (or taglietelle)
1/3 cup extra virgin olive oil
4 cups mixed wild mushrooms, finely chopped (recommendation: mix of baby bella & shitake)
salt & fresh pepper
1 TB chopped garlic
1 tsp minced fresh rosemary leaves
1 TB minced shallots
1/2 cup tomato puree
1/4 cup red wine
1/2 cup chicken broth
1 TB unsalted butter
1 TB minced fresh parsley leaves
pecorino romano cheese

For pasta:

Bring large pot of water to boil; add 2/3 TB salt to water when at boil; add pasta and cook until al dente

For sugo:

- Heat large saute pan over High Heat; add oil and sprinkle mushrooms but DO NOT STIR THEM; let them sizzle and carmelize for 7-8 minutes
- Stir and season with salt and pepper
- add garlic and cook, stirring for one minute to release fragrance
- add rosemary and shallot and cook one minute
- add tomato and red wine and simmer until almost evaporated
- add broth and simmer until slightly reduced, 4-5 minutes; season with salt and pepper
- remove from heat and stir in butter; sprinkle with parsely

To serve:

After draining pasta, replace it in large pot; mix in one ladel full of sugo from the skillet into pot with pasta; scoop pasta in warm bowls and top with remainder of sugo; sprinkle with cheese

Recipe: PORTO LEGGARO's Take on "Al Arabbiata" Sauce

In honor of Jonny Mangia's earning his brown belt in karate on Saturday, "Sunday Sauce" celebrated at Porto Leggaro, an Italian restaurant located in the downtown, waterfront area of Jersey City, New Jersey, that has received local acclaim.  Nikki was particularly pleased with her choice of pasta: a traditional "Al Arabbiata" (spicy tomato sauce), uniquely embellished with "shiitake mushrooms, black olives and a hint of anchovy."  Although there are numerous versions of "Al Arrabiata" made in Italy, this version, with its "puttanesca-like" twist, was an explosion of sweet, spicy and savory.  Nikki was so knocked out of her boots, er, heels, that she  "just HAD" to recreate this dish THE VERY NEXT DAY for both her and Jonny Mangia's Sunday pasta -- and of course, share it with you...

Porto Leggaro's version of "Al Arabbiata" with shitake mushrooms, black olives and a "hint of anchovy".

Nikki's take on the Al Arabbiata sauce. Lighting in our kitchen

made this pic a bit yellowish.

-----------------------------------------------------------------------------------------------------------------------

Porto Leggaro's "Al Arrabiata"

Ingredients:

1 1/2 medium-sized onions, sliced into 1/4 inch half-moon pieces
1 35-oz. can of Italian whole plum tomatoes, crush by hand (Sunday Sauce recommendation: Tuttarosa whole-plum tomatoes)
3 TBs extra-virgin olive oil
1 lb. package of sliced shiitake mushrooms
1/2 cup pitted calamata olives, sliced
1/2 cup pitted black olives, sliced
2 anchovies, minced
3/4 tsp of red pepper flakes (or more, depending on desired spiciness)
7-10 large, fresh basil leaves
2-3 TBs of heavy cream (more if you like a lighter tomato sauce)
1 lb. dried penne or mezza rigatoni
Grated pecorino romano cheese

Andiamo!

- Heat the oil over medium-high heat in a large skillet; toss in the onion slices and cook until onion has softened, about five minutes, occasionally shaking the pan
- Clear a space in the pan and cook anchovies for 1-2 minutes until melted
- Clear a space for the red pepper flakes and cook for 1 minute
- Add the mushrooms, toss with onions, red pepper flakes and anchovies, cook for 2 minutes; add the olive slices and stir all ingredients together, shaking the pan, for another 3-4 minutes, until  ingredients have softened (making sure the onion does not brown!)
- Add the tomatoes (that you have crushed by hand) and stir all together; submerge the basil leaves in the sauce; bring the sauce to a boil, covering it (so that the basil leaves poach)
- After 5-7 minutes of boiling, lower the heat to a lively simmer and remove the cover; add salt to taste and stir; if want spicier, add more red pepper flakes
- Cook for 8-10 minutes until sauce has thickened and reduced a bit
- Finally, add heavy cream and stir. 

Sauce & pasta

Cook pasta in a large pot; reserve 1 ladle of pasta cooking water before draining; cook pasta until a bit firmer than al dente; once drained, pour pasta back in large
pot and pour 3 ladles of sauce and the reserved pasta water, and stir over high heat; after sauce is coating the pasta well, lower heat to a simmer and serve in warm bowls,
ladling the desired amount of the remaining sauce on top of each serving.  Serve with cheese.

Let us know what you think!

Porto Leggero

Harborside Financial Center 5
Jersey City, NJ
www.portoleggaro.net

Recipe: Quick Red Clam Sauce, Pantry-style

Returning home after a long day, we had a craving for a light seafood sauce, but not the time (or the patience) to buy the clams and go through the arduous process of cleaning and shucking or steaming.  So, with a little guidance from Lady Lidia (Bastianich) and a couple of cans of clams (trust me on this one), I was able to create a tasty and remarkably fresh dish of what I like to call "Red clam sauce, pantry-style".  Because the convenience of this version doesn't sacrifice taste of this Neapolitan classic, you won't even miss the fresh clams!

Ingredients:

Two 6.5 oz. cans chopped clams in clam juice (Snow's Brand is terrific)
10 TBs extra virgin olive oil
10 garlic cloves, sliced
2-2 1/2 cups canned plum tomatoes, crushed
4 TBs fresh parsley, chopped
1 lb. linguini or spaghetti
1/2 tsp. or 1 tsp. red pepper flakes (depending on desired spicyness)
sea salt to taste

Andiamo!!

- Begin heating about 5-6 quarts of water for pasta while you prepare the sauce.
- Open cans of clams and strain clams from clam juice, reserving clam juice and placing clam meat in a separate bowl.  Set aside.
- Heat 1/2 cup of oil in large skillet over medium-heat; throw in garlic and toss until sizzling; throw in red pepper flakes and cook for about a minute.
- Add tomatoes and reserved clam juice, stir and bring to a boil.
- Cook for 2-3 minutes; stir in clams; return to boil and then lower to lively simmer; cook 3-4 minutes.
- When sauce thickens, lower the heat; season with salt to taste; stir in parsley and 2 TBs of oil.
- meanwhile, cook spaghetti or linguini in boiling water until a bit more "underdone" than al dente; drain pasta by lifting with tongs or a spider and dropping in sauce
- Toss sauce and pasta together for a few minutes until pasta is perfectly al dente and sauce adheres to pasta. 

*Note: raising and lowering the heat of the sauce makes allows the sauce to achieve a nice density.

Bellissimo!

Recipe: Spaghetti alla Puttanesca

For those of you who don't know the colorful story that gave this delectable dish its namesake, it was, supposedly, the dish that the hard-working, Italian "ladies of the night" would prepare in between clients because it was quickly prepared and robust in flavor.Another version tells of the young Italian wife, who, upon returning from a day spent out with a man other than her husband, would prepare this savory dish in a hurry so as to trick him into thinking that she was slaving behind the stove all day.

Photo: Nikki's Spaghetti alla Puttanesca. Olives provide just the right "bite" and the pasta was perfectly al dente. Bravissima hon!

Whatever the version, the characteristic of this dish is clear: the complexity of flavor that is achieved from such a quick & simple recipe is the perfect solution for when you don't have the time to slave all day behind the stove, but still want your guests -- or your tastebuds -- to think that you did!

Ingredients

3 TB extra virgin olive oil

6 garlic cloves, chopped

1 32 oz. canned plum san marzano tomatoes, chopped

4 anchioves, chopped

3/4 cup pitted calamata olives, chopped

1/2 cup spanish olives (with pimentos), chopped

1/2 teaspoon red pepper flakes

1/4 cup nonpareil capers, drained

1 lb. spaghetti (or other favorite pasta), cooked al dente (of course!)

Parmeggiano cheese, grated for topping

Photo: Anchovies, olives and capers saute away.

Ok, andiamo!

- In large skillet heat the oil over medium heat and add garlic, sauteing until lightly browned;
- Make space for anchioves on bottom of skillet and cook until they sizzle and start to melt;
- Make space for capers at bottom of skillet and saute for minute or so; next add red pepper flakes until they sizzle;
- Mix ingredients in skillet together; next throw in calamata olives and cook for 1 minute or so, then add spanish olives and cook for one minute; mix all together while adding tomatoes; bring to a boil and then lower to a simmer; cook for another 15-20 minutes, mixing from time to time.

For the pasta, bring large pot of water to a boil; add 1 TB salt just before place pasta in pot; cook until a little stiffer than al dente; drain,reserving one ladle of the pasta cooking water;add pasta to skillet with sauce; bring pasta and sauce to a boil well mixing and adding the 1 ladle of pasta cooking water to the skillet mix; lower heat and let flavors "make love" to each other... ready to serve adding
grated cheese as desired!

Rich & Savory Secondi: Pollo alla Sorrentino (Chicken Sorrentino)

Posted by: Nikki

   

Photo: Chicken Sorrentina. Move over chicken parm, this dish has it all over you.

Craving a chicken dish for our second course this past Sunday, I decided to try Madame Lidia's Chicken alla Sorrentino: chicken breasts with roasted eggplant, proscuitto, fontina cheese, tomatoes and (the super-necessary) sage leaves! What I discovered was the power of the sage leaf in this dish.  Although Lidia says that its use is optional, I think it adds that herbal infusion which brings any dish to the next level.  It was just "table for two" on Sunday but this would be just perfect for a dinner party as a refined and sophisticated version of your typical chicken parm.

Recipe: Spaghetti with Tomatoes, Capers and Anchioves

There are some nights when a long day of work and a tiresome commute home have me yearning for the days when a piping-hot, delicious Italian meal would be waiting for me on mom's table.  But now, as newlyweds, I know that it is up to US -- and most of the time, ME -- to determine in a short amount of time whether we'll be eating tuna sandwiches or a meal with all the food groups represented.  Plus, although we generally save the exotic tastes for weekend meals, sometimes it's just too long of a wait!  So, when I hit upon a recipe that strikes the essential chords -- tasty, healty, filling and
QUICK AND EASY -- I want to shout it from the rafters (and not to mention, have seconds).  I've found that Sicilian-style pasta skillet dishes using ingredients found in most pantries, to be ideal.  In the following dish (which took all of about an amazing 15 minutes to prepare!), the medley of
capers, anchioves and garlic is what gives this tomato sauce its complex flavor.  I consulted with the "Goddess of Italian Cooking" (a.k.a. Lidia B.), for a little guidance on the simple, yet important science of the skillet...

Photo: Quick, delicious and somewhat healthy with

flax-seed wheat pasta...it's spaghetti with tomatoes,

capers and anchovies. 

Ingredients

- 1/2 cup extra virgin olive oil
- (1) 32 oz. can of san marzano-style tomatoes, crushed
- 3-4 oz. anchioves, chopped
- 1/2 cup nonpariel capers, drained
- 4-5 cloves of garlic, sliced thin
- 1/2 tsp. to 1 tsp. red pepper flakes
- 1 lb. spaghetti
- 2 ladles of the pasta cooking water
(NO, there's no salt needed because the capers & anchioves are enough!!)

OK, let's go!

- bring a large pot of water to boil

- pour 1/3 cup of oil in skillet, bring to medium heat and saute garlic for a minute or so;

- once garlic sizzling, clear a spot in skillet for anchioves, and another spot for red pepper flakes

- once anchioves start to melt and red pepper crackles, mix garlic, pepper and anchioves together

- clear another spot for capers, spread them out and saute until they start to sizzle, in meantime, give the garlic, red pepper and garlic a mix

- next, pour two ladles of the boiling pasta cooking water into the skillet

- bring to a boil for a minute or two (in the interim, start cooking the pasta in the large pot of boiling water)

- next, pour the tomatoes into the skillet, stir and bring to a boil for 1-3 minutes

- when the pasta is still a little hard, take out of pot with tongs and place in skillet as sauce is simmering, raise the heat and toss pasta & sauce together

- serve immediately*

*to make this dish real Sicilian-style, Lidia suggests toasting some bread crumbs and sprinkling on top of pasta when ready to serve.

Feast of the Epiphany: Featuring the Wheel of Love

Posted by: Nikki We threw our very first cocktail party for family last year right after the holidays (when people didn't have conflicting plans) and came up with the theme of the Feast of the Epiphany, or, "Little Christmas," which is a huge holiday in Italy. As most know, it is on this day that the three kings brought gifts of gold, frankensence and myrrh to baby Jesus. Because last year's party didn't offer much in the way of "homemade" food, this year I wanted to feature a little more Italian-American fare for finger foods. What came to mind almost immediately was a nice, big cold antipasto with an assortment of the best and freshest meat, cheese and marinated veggies that money could buy. For our ingredients we ventured to none other than A&S Pork Store or "Latticini" in Yonkers where I sent JJ to load up on the goods. After adapting Mom G's "wheel" formation of arranging the meat, veggies & cheese, the end result was truly a colorful "Wheel of Love" that was essentially, a rich meal that went perfectly with cocktails. As a tasty counterpart, I served a side of crostini that was brushed with extra virgin olive oil, toasted until brown and then rubbed with a clove of garlic. Ingredients proscuitto (sliced thin) capacole (sliced thin) supressata (sliced thin) provolone (cut into cubes) 2 tbsp. capers (drained) celery cut into approx. 3-inch long strips About a half pint of each of the following veggies: roasted red peppers (cut into strips) marinated mushrooms (drained) marinated artichoke hearts (drained) marinated sun-dried tomatoes (sliced) marinated assortment of olives, including calamata and sicilian black & green olives marinated small, green peppers stuffed with breadcrumb Instructions For the Wheel Formation As Mom G noted: there's no hard & fast rules to arranging an antipasto, but the Wheel of Love is sure to make a nice presentation! Place a small bowl in the center of a round platter. In the bowl mix the red pepper strips with 1 Tbsp. of capers. For the first layer of "spokes" of the wheel, place the celery pieces all around (about 1 inch apart from one another). Next, role 2 pieces of proscuitto and place in between 2 celery sticks. Repeat with the other types of meat and alternate until the bottom "spokes" are complete. Begin the next layer of "spokes" in the same way, this time placing the celery slices on top of the meat rolls underneath. When complete, scatter evenly on top of the meat & celery arrangement the rest of the ingredients,* leaving the cheese, olives and capers for last. * Two pointers: (1) I found that larger veggie pieces, such as the artichoke hearts & stuffed peppers, were best gently tucked in small open nooks around the plate; (2) it's a good idea to pat dry the marinated veggies (not completely though) so that there is no sogginess to the meats underneath.

The Eve's Prelude: Seafood Salad

Posted by: Nikki

Photo: Mom B's prep station for her seafood salad

Small battles have been fought and won -- as early as an hour after eating desert on Christmas Eve to as "late" as Christmas morning after opening Santa's presents -- over getting at a third (or fourth) helping of Mom B's succulent Seafood Salad.  So come December the 26th, this dish becomes a part of Christmas Past  **sniff sniff**  The arranging is quite easy and the rewards are high even with those who are not big seafood fans.  Though the amount of seafood makes this a pricey dish for a large crowd, it is worth serving as a refreshing antipasti alongside, as Mom B serves it, a couple of clams oreganata.  Keep in mind, getting the taste adjusted to what you think your crowd's palate is for garlic & herbs, is the only real challenge here, so if you think there is a concern, start with smaller amounts of the dressing ingredients, taste, and then add more if needed.  Remember: it's easier to add than to subtract, especially when using raw garlic, so go easy the first time, people! 

Like the alluring prelude to a spectacular production, the light & fresh taste of this seafood salad makes a nice introduction to the rest of the Fish Feast to come . . .

Ingredients

Serves: 20 people (as an antipasti salad)*
*portions are adjusted to large, Italian-eater scale, a.k.a. "gavone" scale

5 lbs. fresh squid
3 cans scungilli (1 lb. 13 oz. ea.), drained & rinse under water; Mom B prefers La Monica brand of sliced conch which can be purchased at any reputable salumeria; you can use fresh scungilli instead, if preferred!   
2 large-size or 3 medium-size octopus
2 lbs. small, pre-cooked shrimp

Dressing**

8 garlic cloves, minced
3 celery stalks, chopped into small pieces
handful italian flat-leaf parsley, chopped
4 Tbs. white vinegar
2 lemons, squeezed
1 cup olive oil
salt & pepper, to taste

**All ingredients for the Dressing should be adjusted to taste!

OK, let's go!

Photo: Phase One of Mom B's seafood salad...celery, garlic, parsley, lemon to follow

In 2 separate large pots, bring 2-4 quarts of water to a boil in each
In one boiling pot, boil squid for approx. 2 hours for a very tender bite, take out sooner if you desire less tender
In the other pot, boil the whole octopuses (is that a word?) for approx. 2 hours for a very tender bite, take out sooner if you desire less tender. 
Once fish cooked to desired tenderness, remove and let cool to handle
Cut squid into bite-size, quarter-inch circles
Working under cool-running water faucet, cut away entire head of each octopus; next, cut away all of the purple skin on each octopus; keep tentacles with some of the meat of the octopus at the base of tentacles; cut the remaining sections of the octopus into small, bite-size, quarter-inch tubes

Combine the shrimp, squid parts, octopus parts and scungilli in a large bowl
To bowl add celery, parsley, garlic, vinegar, lemon juice, oil
Mix well, add salt & pepper, taste & adjust (if need be) to desired seasoning; we sometimes find ourselves adding a squeeze or two more of lemon for an even more refreshing bite.

Enjoy!