MIKE ISABELLA'S PEPPERONI SAUCE (FOR PASTA)
If you watch Top Chef, you know who Mike Isabella is. He almost won Top Chef All-Stars recently, and he featured this recipe. The judges were over the top about it, and apparently he got a lot of requests for it. This was from Twitter, with no measurements specified. Then, I found the recipe posted at allthosethingsiloveblogspot and was ecstatic! According to Ron this was published in the "Newark Star-Ledger: This is it: The sauce chef Mike Isabella made for his "Top Chef All-Stars" main-course finale. It was praised to the skies by judge Gail Simmons. It will be on the menu at Isabella's new restaurant, Graffiato. Because it is boldly flavored, a little sauce goes a long way. The chef recommends serving it alongside roasted or grilled chicken." He served it on a braised pork shoulder. MAKE AHEAD: The sauce can be refrigerated for up to 3 days, or frozen for up to 3 months.
Provided by alligirl
Categories Pork
Time 1h10m
Yield 4 1/2 cups
Number Of Ingredients 9
Steps:
- Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil shimmers.
- Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.
- Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.
- Add the tomatoes and their juices (to taste), the broth and the bay leaf; stir to incorporate.
- Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally.
- The pepperoni slices will be soft, with a deeper color.
- Remove from the heat.
- Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf); puree until smooth.
- The sauce is ready to use. Or cool, cover and refrigerate or freeze.
- NOTE: Toast the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color. This only takes a couple of minutes.
- He also recomends using San Marzano tomatoes for this recipe.
PEPPERONI PASTA WITH LEMON AND GARLIC
Bits of chopped pepperoni crisp up almost like bacon when fried, with curled, browned edges and a savory, spicy bite. Here, they're the foundation of a hearty pasta sauce that's supremely satisfying and fast enough for a weeknight. Lemon, garlic and fennel seeds round out the flavors, and fresh herbs lend brightness. Taste the pepperoni before adding the optional red-pepper flakes. Depending on the brand of sausage, you might not need the extra kick. And if you don't have pepperoni on hand, any kind of salami will work.
Provided by Melissa Clark
Categories weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of well-salted water to a boil. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so that the pasta can finish cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes.
- If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly golden, 2 to 3 minutes. Add tomato paste and cook until it darkens, about 1 minute.
- Add the drained pasta, lemon zest and 3/4 cup of the reserved pasta water to the skillet. Stir until the pasta is al dente and well coated with the sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta is cooked to taste.
- Cut the zested lemon in half and squeeze some juice into the pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut the remaining half lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and a drizzle of oil, and sprinkled with Parmesan, if you like.
PEPPERONI-ÝSA - HADDOCK IN PEPPERONI SAUCE
Steps:
- Cut the fish into slices, about 2,5 cm (1 inch) wide. Cut each slice in half. Roll in spiced flour and brown in hot oil. Remove from the pan and arrange in a casserole dish. Fry onions, mushrooms and pepperoni until onions and mushrooms are soft. Add tomato paste and cream to the pan and stir well. Pour over the fish, top with silces of cheese and bake at 180°C for 15 minutes, or until the cheese is melted and bubbly. Serve with pasta or rice, garlic bread and a fresh salad.
PEPPERONI HADDOCK (PEPPERONI-YSA IN ICELANDIC)
I admit I have not made this (yet), but I love the sound of this recipe as a "kicked-up" version of haddock from *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. Per her intro, "A spicy sausage is used to flavor a somewhat bland type of fish." While the recipe was written to use pepperoni, it was further noted that chorizo would be a good option or even a nice, smoky bacon as a pers pref for the "spice-intolerant". (Times have been estimated & do not include time to cook the rice) *Enjoy* !
Provided by twissis
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200C (390F). Spray an oven-proof baking dish w/PAM, spread the cooked rice evenly in the dish & set aside.
- Cut the fish into pieces & dust them w/flour seasoned w/salt + pepper.
- Heat olive oil in a non-stick frying pan, cook the fish quickly till golden brown on both sides & place evenly on top of rice.
- Add pepperoni (chorizo or bacon if using) + sliced mushrooms to the frying pan & cook over a fairly high-heat for 3-4 minutes.
- Add cream + tomato paste & bring to a slow boil. Remove from heat & pour sauce over the fish & rice.
- Sprinkle grated Parmesan cheese over the top & bake till the cheese is golden brown & bubbling. Serve immediately.
- NOTE: If you're at all like me, you hate to open a can of tomato paste to use 1 tbsp, so feel free to sub ordinary ketchup or even chili sauce which I would personally favor.
Nutrition Facts : Calories 910.3, Fat 62.8, SaturatedFat 27.6, Cholesterol 252.2, Sodium 2164.1, Carbohydrate 27.7, Fiber 2, Sugar 1.6, Protein 55.8
PEPPERONI PIZZA BITES WITH HOMEMADE MARINARA SAUCE
Provided by Valerie Bertinelli
Categories appetizer
Time 1h25m
Yield 24 pizza bites
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and lightly grease the foil with olive oil. Remove the pizza dough from the refrigerator and let sit at room temperature for 30 minutes.
- In a small bowl combine the garlic, Parmesan, parsley and 1/4 cup olive oil. Set aside.
- Lightly dust a work surface with flour and roll out the pizza dough into a 12-by-14-inch rectangle. Arrange the dough with the 14-inch side parallel to you. With a ruler, mark every 4 inches along the 12-inch side. Cut the dough straight across at the marks to make three 4-inch-wide strips. Brush top of the strips with 1 tablespoon olive oil. Shingle the pepperoni slices over the dough strips. Sprinkle 3/4 to 1 cup of the mozzarella in a line down the center of each strip.
- Roll up each dough strip into a long log, as you would for cinnamon rolls. It is easiest to begin by folding the bottom of the dough up over the cheese; if there is any cheese sticking out, stuff it back into the roll. Continue rolling the dough over itself until it forms a log with dough on the outside and all of the pepperoni and mozzarella on the inside. Pinch the seams together, then pinch the sides together. Lightly brush the logs all over with olive oil and transfer them, seam-side down, to the prepared baking sheet.
- Bake until golden brown, 12 minutes. Brush the tops of the logs generously with the garlic mixture and return to the oven for another 3 minutes, until the garlic is very fragrant but not yet browned. Let cool for 10 minutes.
- Transfer the pepperoni rolls to a cutting board and slice into 1 1/2-inch pieces. Serve immediately with marinara sauce.
- Heat the olive oil over medium heat in a medium saucepot. Add the onions and salt and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds until fragrant but not browned. Stir in the tomato paste, oregano and crushed red pepper; cook 30 seconds to toast the tomato paste and spices. Stir in the chopped tomatoes. Bring the sauce to a boil, reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and adjust the seasoning with salt to taste. Keep warm until ready to serve, or cool completely and refrigerate in an airtight container.
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