Chef John Folse's Tuscan-Style Meaty Marinara - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Tuscan-Style Meaty Marinara

Tuscan-Style Meaty Marinara

 

Prep Time: 30 Minutes

Yields: 1 Quart

 

COMMENT:

This simple marinara sauce is made from fresh, ripe Roma tomatoes. The addition of prosciutto ham gives the sauce a special kick.

 

INGREDIENTS:

24 Roma tomatoes, peeled and seeded

¼ cup extra virgin olive oil

¼ cup vegetable oil

10 cloves garlic, sliced

1 cup diced prosciutto

1 cup chicken stock

12 large basil leaves, chopped

½ tsp cayenne pepper

 

METHOD:

In a stainless steel saucepot, heat oils over medium-high heat. Using a wooden spoon, sauté the garlic slices until pale yellow or very light brown around the edges, approximately 3 minutes. Blend in prosciutto and sauté 2 additional minutes. Add tomatoes and blend well into garlic mixture. Bring to a low simmer and slowly add chicken stock to retain moisture and create the fresh sauce. Cook 5-7 minutes and add basil and cayenne pepper. The sauce is now ready to serve as a pasta topping or a base for fish and veal. Add additional stock as necessary to retain sauce-like consistency. When serving this sauce over pasta, drain the pasta when done and toss with a small amount of olive oil. Blend 1-2 serving spoons of the fresh marinara into the pasta along with a generous sprinkle of Parmesan cheese. Once all is well coated, place the pasta in the center of a serving platter and top with simmering marinara.

 

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