TUSCAN SPICE RUB
EASY TERIYAKI MARINADE
Ingredients
1/2 cup soyu sauce
1/4 cup saki
2 tablespoons light brown sugar
2 cloves minced garlic
1 tablespoon minced ginger
Directions
Whisk all ingredients until sugar is completely dissolved
Refrigerate up to a week in a sealed container
POMODORO SAUCE
Ingredients
Directions
- 1. Grind fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until coarsely ground. Combine with basil, garlic powder, salt, rosemary and oregano in a small bowl.
- To Make Ahead: Store in an airtight container at room temperature for up to 6 months.
EASY TERIYAKI MARINADE
Ingredients
1/2 cup soyu sauce
1/4 cup saki
2 tablespoons light brown sugar
2 cloves minced garlic
1 tablespoon minced ginger
Directions
Whisk all ingredients until sugar is completely dissolved
Refrigerate up to a week in a sealed container
POMODORO SAUCE
Pomodor sauce is similar to marinara except it cooks longer and is
smooth and not chunky. In My home, Pomodoro sauce is also a bit
spicier. I’ve simplified it a bit by using some canned tomatoes but
fresh is always better so substitute ripe Roma tomatoes.
4 Roma tomatoes diced
2 14-oz cans diced tomatoes
or
12-14 diced Roma tomatoes
10-12 large basil leaves chopped
1 small onion chopped
1/2 green pepper diced
1 tablespoon chopped garlic
3 dried chili peppers
1/2 cup extra virgin olive oil
1 teaspoon chopped oregano
1 teaspoon chopped thyme
1 teaspoon fresh ground pepper
kosher salt to taste
1 tablespoon sugar
1 tablespoon chopped fresh parsley
1/2 cup full-bodied red wine
1 pound rigatoni or ziti cooked al dente.
Pour oil in sauce pan and heat. add garlic, onions and peppers and simmer for about 5 minutes, stirring constantly.
Add tomatoes and all other ingredients and mix well.
Bring to near boil, stirring frequently to prevent sticking.
Reduce heat to a medium simmer, still stirring frequently to prevent sticking.
Simmer for 25-30 minutes and remove from heat.
Remove the whole chili peppers from the sauce and discard them.
Using a hand blender, blend the sauce until is is a very smooth consistency.
Season with additional kosher salt or pepper to taste if desired.
Serve over hot pasta such as rigatoni or ziti with freshly grated Romano cheese for garnish and fresh Italian or French bread.