LEMARCHE MEATLOAF SAUCE

LAMARCE MEATLOAF SAUCE

Recipe from one of my favorite chefs, Lidia Bastianich.

YOU WILL NEED

Olive oil

1 cup of finely chopped onions

Salt

1 cup of minced carrots

1/2 cup minced celery

2 bay leaves

Water

2 cans of crushed.tomatoes ( with seeds strained out if you prefer)

Ricotta cheese (optional)

If you use seeds you can add a tablespoon of sugar. This reduces any bitterness that may occur from seeds but also cuts the acid in the tomatoes. I add this to all my tomato sauces.

INSTRUCTIONS:

PUT A LITTLE OLIVE OIL IN THE BOTTOM OF A LARGE FRY PAN, START HEATING

ADD 1 CUP CHOPPED ONIONS THAT ARE CHOPPED SMALL AND STIR UNTIL THEY ARE SEMI SOFT

ADD SALT AND 1 CUP OF MINCED CARROTS

THEN ADD 1/2 CUP MINCED CELERY AND 2 BAY LEAVES

STIR ALL INGREDIENTS AND STIR FREQUENTLY FOR A FEW MINUTES

AFTER A FEW MINUTES OF STIRRING, ADD 1/4 CUP OF WATER  AND LET IT STEAM FOR 5 MINUTES

ADD 2 CANS OF CRUSHED TOMATOES. CAN REMOVE THE SEEDS TO AVOID BITTERNESS

COOK ON LOW HEAT UNCOVERED.

IF REDUCING TOO FAST PLACE LID ON PAN AND LET IT STAY ON FOR A FEW MINUTES AND THEN REMOVE AGAIN AND STIR. LET SIMMER ON LOWEST HEAT. SERVE THIS SAUCE ON THE SIDE. DISH IS MEANT TO SERVE FAMILY STYLE WITH THE SAUCE IN A BIG SEPARATE BOWL WITH A LARGE SCOOP OF RICOTTA PLACED IN THE MIDDLE OF THE SAUCE. SERVE THE MEATLOAF FAMILY STYLE AND PEOPLE CAN POUR THE SAUCE THEMSELVES OVER THE MEATLOAF

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TOMATO ROSE AND MOZZARELLA PLATE

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PREPARATION TIME: 30 minutes

May do the night before but must store ingredients separately.

 

YOU WILL NEED:

1. FRESH BALLS OF MOZZARELLA  (balls are nice because they are same shape as tomatoes however, not essential. Square mozzarella will look nice too)

2. BASIL LEAVES

3. OLIVE OIL  or ITALIAN SALAD DRESSING (optional)

4. TOMATOES ( ones that will be turned into roses need to be firmer)

5. SHARP KNIFE OR PARING KNIFE

 

PREPARATION:

1.  Cut mozzarella into 1/8 inch slices and store covered in refrigerator.

2. Cut tomato slices 1/8 inch think and store covered in refrigerator.

3. Take some of basil leaves and roll on top of each other into tube shape and slice thinly across to turn into shreds as seen in photograph. RECOMMEND DOING THIS AT LAST MINUTE SO THEY LOOK FRESH.

4. Reserve two leaves of basil for each tomato rose.

5. Cut stem out of top of tomato.

6. Beginning at top of tomato start slicing just beneath the skin of tomato in a spiral pattern all around and down the entire length of tomato. when reaching the end you will need to make the last part of the spiral be a round part that will be the entire bottom of the tomato. This will serve as the base of the rose so that it can stand. NOTE : the sliced spiral will need to be supported as you go to avoid breakage. If it does break, no worries. You can piece together. But try not to let it break.

7.  With the bottom part  of the tomato first, start gently twirling spiral around and on top of it to form rose. Set gently on plate and place one fresh basil leave on each side.

8. If doing individual plates you will need more roses. If doing a platter make three roses and place in center of platter and spread alternating slices of tomato and mozzarella around the roses in a circle. Cut and sprinkle fresh basil across the top and drizzle with olive oil if desired.

 

VARIATION:

May thinly drizzle Italian salad dressing on top  of tomatoes and mozzarella in a single  motion.

Have a blessed day!