NONNA CONTI'S MARINARA
From the back of the book: "Last Bite - A novel of Culinary Romance" By Nancy Verde Barr, Julia Childs' executive chef.
Provided by ThatSouthernBelle
Categories Sauces
Time 40m
Yield 1 1/2 Cups
Number Of Ingredients 8
Steps:
- Heat the oil over medium-low heat in a nonreactive saucepan or skillet.
- Put the garlic in the pan, taking care not to let it brown, and cook until the garlic is soft.
- Stir in paprika or hot pepper flakes and cook for 15 seconds then pour in the tomatoes with their juices.
- Bring the sauce to a boil, reduce the heat so it bubbles in a few places, season with salt and basil and let it simmer about 20 minutes until slightly thickened.
Nutrition Facts : Calories 345, Fat 28.2, SaturatedFat 4, Sodium 28.3, Carbohydrate 23, Fiber 7, Sugar 14.1, Protein 5.2
NONA'S MARINARA SAUCE
Steps:
- Preheat the oven to 400 degrees F.
- Peel 5 cloves garlic and place them in a square of foil. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the foil packet is secure so no oil will leak out.) Roast the garlic until it's brown and tender, about 25 minutes. Allow to cool enough to touch and squeeze the garlic from the skins. Set aside.
- Saute onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangy color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once sauce is ready carefully pour it into the food processor and puree until smooth.
NONNA CONTI'S EGGPLANT / AUBERGINE PARMESAN (NO BREADCRUMBS)
From the back of the book: "Last Bite - A novel of Culinary Romance" By Nancy Verde Barr, Julia Childs' executive chef.
Provided by ThatSouthernBelle
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Peel the eggplant and cut it into paper -thin slices.
- Layer the slices in a colander, lightly salting each layer and sit a plate on top, touching the eggplant. Put a heavy can on top of the plate and let the eggplant drain for about an hour, then rinse off the salt and pat the slices dry.
- Preheat the over to 400°F.
- Beat the eggs in a pie pan and season with salt and pepper.
- Pour enough olive oil into a 10 or 12 inch frying pan to reach a depth of 1/4 inch and heat it over medium-high heat.
- Working with a few slices at a time, dip the eggplant into the edd, let the excess egg drip off and the slide the pieces into the hot oil.
- Cook on each side just until golden brown then remove and drain on paper towels or brown paper bags. (Watch the eggplant carefully; the thin slices will cook very quickly.).
- Layer the eggplant and Marinara Sauce in a shallow baking dish, ending with a film of sauce on top.
- Sprinkle the cheese evenly over the sauce and bake for 10 minutes.
- Serve hot or at room temperature.
Nutrition Facts : Calories 131, Fat 5.9, SaturatedFat 1.9, Cholesterol 143.4, Sodium 405.6, Carbohydrate 12.6, Fiber 3.4, Sugar 8, Protein 7.6
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