Pecorino Custard With Tomato Sauce Recipes

TOMATO SAUCE FOR CUSTARD PIE

Steps:

• Peel the tomatoes, and cut away and discard the core. Cut each tomato crosswise in half, and remove the seeds. Cut the tomatoes into small cubes. There should be about 1 cup.
• Heat the butter in a saucepan, and add the onion and garlic. Cook briefly, stirring, and add the tomato cubes and celery. Cook about 2 minutes or until most of the tomato liquid has evaporated. Add the broth, and bring to a boil. Stir in the tomato paste, wine, salt and pepper, and let simmer about 5 minutes.
• Pour the sauce into the container of an electric blender or food processor, and blend thoroughly. Return the sauce to a saucepan, and bring to a simmer. Stir in the thyme, and serve.

AMATRICIANA (GUANCIALE, TOMATO, AND PECORINO ROMANO)

Steps:

• Put the guanciale and oil in a saucepan. Turn the heat to medium and heat gently so the guanciale renders some fat and starts to brown. Taste a piece to assess how salty it is. Then, when it just begins to become crisp, add the chopped onion (if using) and sauté gently until transparent. Add the tomatoes and chile, then taste for salt (how much you need will depend on the guanciale).
• Finish cooking the sauce, covered, over low heat. You'll know it's done when the liquid has thickened somewhat and the fat shows on the surface, about 20 minutes.
• Make-ahead note: This much can be done earlier in the day, but this sauce is not customarily made in advance or kept, except casually as leftovers for the next day.
• Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
• Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of the pasta cooking water.
• Drain the pasta and put it in the warmed serving bowl. Toss it first with the grated cheese, then with the sauce. Serve immediately.

PAPPARDELLE WITH TOMATO SAUCE AND MARINATED PECORINO SARDO

Steps:

• In a sauté pan over medium-low heat, bring the tomato sauce to a simmer. Finely crumble the cheese into the sauce, allowing it to melt and incorporate.
• Bring a large pot of salted water to a boil. Add the pasta and cook for 2 to 3 minutes, or until just al dente.
• When the pasta is ready, drain and tip into the pan with the sauce. Season with salt and pepper, toss, and serve immediately.

RUSTIC MARINARA SAUCE

Steps:

• Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes more.
• Mix petite diced tomatoes, diced tomatoes, white wine, tomato paste, oregano, salt, sugar, black pepper, red pepper flakes, and bay leaves into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.
• Remove Dutch oven from heat. Add 1/2 cup Pecorino-Romano cheese, basil, and parsley into into sauce; stir until cheese melts, about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.