John Folse's Guy Disalvo's Premier Marinara Sauce - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Guy Disalvo's Premier Marinara Sauce

Prep Time: 30 Minutes
Yields: 1 Quart

Comment:
Guy DiSalvo, from Latrobe, Pa., is an exceptional Italian chef. His marinara is a great example of simplicity and seasoning done just right to create an amazingly tasty dish. Here, Mollico is used to sprinkle atop spaghetti instead of Parmesan cheese. Give it a try, and I know you will like it!

Ingredients for Mollico:
1 cup Panko
1/2 cup golden raisins
1/4 cup extra virgin olive oil
3 cloves garlic, thinly sliced

Ingredients for Marinara Sauce:
24 Roma tomatoes, peeled and seeded
1/4 cup extra virgin olive oil
1/4 cup vegetable oil
10 cloves garlic, sliced
1 cup chicken stock
4 boiled eggs, peeled
12 large basil leaves, chopped
salt and black pepper to taste
granulated garlic to taste

Method:

In a small bowl, soak raisins in hot water. Drain and set aside. To prepare Mollico, in a skillet, heat 1/4 cup olive oil over medium-high heat until almost smoking. Add 3 cloves sliced garlic and saute until lightly browned. Remove garlic slices and discard. Add Panko to pan and cook 2 minutes, stirring often. Add raisins, remove pan from heat and set aside while preparing the sauce.  In a cast iron pot, heat remaining oils over medium-high heat. Add remaining 10 cloves sliced garlic and saute until very lightly browned around edges. Add tomatoes and blend well. Bring to a low simmer, stirring in chicken stock to retain moisture as needed, then add boiled whole eggs. Cook 5–7 minutes then stir in basil. Season to taste with salt, pepper and granulated garlic. Continue to cook 5–10 minutes, adding more stock as needed. Cook pasta according to package directions. Drain then toss with a small amount of olive oil. Blend 1–2 serving spoons of fresh marinara into pasta along with a generous sprinkle of Mollico. Once pasta is coated, place in center of a serving platter and top with more simmering marinara. This sauce may also be served as a base for fish and veal. Shrimp, crab or crawfish may be folded into finished sauce to create a seafood Creole.

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