Francis Ford Coppolas Spaghetti Basilico Recipes

FRANCIS FORD COPPOLA'S TOMATO SAUCE (POMODORO BASILICO)

Francis Ford Coppola's Tomato Sauce (Pomodoro Basilico) image

This is the famous director's simple recipe for tomato-basil sauce. It was printed in the great cookbook, "Taste: One Palate's Journey Through the World's Greatest Dishes" by David Rosengarten. You can also top with some finely chopped fresh basil just before serving.

Provided by blucoat

Categories Sauces

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
2 medium onions, chopped
3 (28 ounce) cans tomatoes, crushed and drained (imported Italian tomatoes highly recommended)
1 bunch fresh basil, coarsely chopped or torn
1 pinch red pepper flakes, crushed
1 tablespoon unsalted butter
2 lbs spaghetti, cook as directed and reserve the water

Steps:

Heat oil in a pan on on medium heat. Saute onions in oil until transparent (about 5-7 minutes). Add tomatoes, 1/4 of the basil and pepper flakes.
Simmer about 45 minutes. Add butter and remaining basil. If sauce is too thick, add some pasta cooking water.
Serve over pasta.

Nutrition Facts : Calories 531.2, Fat 7.2, SaturatedFat 1.8, Cholesterol 3.8, Sodium 21.8, Carbohydrate 99.7, Fiber 7.7, Sugar 11.1, Protein 17.8

KAISERSCHMARRN

Kaiserschmarrn image

This dish is called Kaiserschmarrn, which translates to something like "Emperor's Mess." The legend says that Emperor Francis Joseph I was having dinner with his wife (who was on a diet at the time). When this heavy dessert was served and she couldn't eat it, the emperor supposedly said "gimme that mess" -- hence the name.

Provided by Food Network

Categories dessert

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

50 grams (1 3/4 ounces) raisins
250 milliliters (1 cup) rum
130 grams (1 cup) flour
250 milliliters (1 cup) milk
1 teaspoon vanilla extract
1 pinch salt
4 eggs, separated
50 grams (1/4 cup) granulated sugar
50 grams (3 1/2 tablespoons) butter
30 grams (2 tablespoons) butter
200 grams (1 cup) granulated sugar
Confectioners' sugar, for dusting
200 milliliters (3/4 cup) applesauce, for serving
200 milliliters (3/4 cup) stewed plums, for serving

Steps:

For the pancake: Soak the raisins in the rum in a small bowl until slightly softened.
Preheat the oven to 400 degrees F (see Cook's Note).
Mix together the flour, milk, vanilla and salt in a large bowl until smooth. Mix in the egg yolks. In a separate bowl, whip the egg whites and granulated sugar to stiff peaks. Fold the egg whites into the flour mixture.
Melt the butter in a large cast-iron pan over medium heat and pour the batter into the pan. Take the raisins out of the rum and sprinkle them over the batter. Transfer the pan to the oven and bake until the pancake is a nice light brown color, about 15 minutes. Remove the pancake from the pan and set it aside.
For the caramel: Heat the butter and granulated sugar in the pancake pan over medium heat until the sugar caramelizes, 3 to 4 minutes. Rip or cut the pancake into bite-size pieces and toss them in the caramel.
Transfer the pancake pieces to a serving plate and dust confectioners' sugar on top. Serve with applesauce and/or stewed plums on the side.

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