Salvatore D'Avola's Delectable Tomato Sauce

My grandfather, Salvatore D'Avola, emigrated to the U.S. from Sicily. He changed his name  to Joseph Coti and settled in Brooklyn, New York.  I only met him once when I was in my 20s. When I asked him where we came from, he tipped his hat and exclaimed: "we're from Sicily honey!" Even though I never saw him again, he did leave his tomato sauce recipe behind, and this gem is the focus of today's blog.

The Menu: Stuffed Shells, roasted Sun Chokes, Salad

ON THE CUTTING BOARD:



Certified San Marzano tomatoes, tomato paste, 2 anchovies, 1 and a quarter cup of red wine, olive oil, fresh parsley, fresh basil, mint, 1 cup water, lots of chopped garlic (8 cloves), an onion, a small slice of hot pepper finely chopped, green pepper, sea salt, sugar, dried oregano, dried mint, pasta

STEP ONE:


















Heat a T. of olive oil in a heavy pot.  Add the anchovies and allow them to melt into the oil. Add 2T. of tomato paste to the oil and stir. Allow to cook for a minute or two. Add the onion and a couple of minute later, add the garlic and chopped pepper.  Let cook until soft.

STEP TWO:



Process the San Marzano tomatoes in a food processor and add to the pot. Pour in the water and wine. It's important to get the ones that are certified from Italy, not the ones that say "San Marzano style." The certified tomatoes are expensive but worth it.

Sprinkle in 1.5 tsp. of oregano and a tsp. of mint and stir. Add a tsp. of sea salt (or to taste) and a tsp. of sugar (to cut the acidity in the tomatoes).  Set the fire on low and cook, covered, for about three hours. Toss in a generous handful of fresh basil in the last half hour.  Can also grate in some parmesan-reggianno cheese.

STEP THREE:



While sauce is cooking, grate three cheeses: parmesan-reggianno, fontina and mozzarella.  Put water on to boil for jumbo shell pasta.

STEP FOUR:






Remove the chicken sausage from its casing, chop and fry up in a skillet. Add about 3T of the three cheeses and a generous amount of parsley.  Mix and set aside to cool.  Lightly steam a bunch of spinach and let cool.  Cook the shells until they are barely al dente, drain and let cool.

An easy way to chop parley is to place it in a measuring cup and use scissors. Storing it in a jar in the fridge will keep it fresh for about 3 weeks.  If I had had black olives on hand, I would have added some here along with some sundried tomatoes.





STEP FIVE:



Chop the spinach and add to the chicken mixture.  Spoon into the jumbo shells when they're cool enough to handle and place into a casserole dish. Spoon some of the tomato sauce on the bottom of the dish first.  Layer the shells and then cover with tomato sauce.  Add more grated cheese on top along with some fresh basil leaves.  Cover with foil and bake in a 350 degree oven for about 40 minutes.

STEP SIX:



Steam sun chokes for about 10 minutes. Drizzle olive oil on the sun chokes and roast in a 400 degree oven for 10 minutes. Finish in a pan on the stove with a T. of butter.  Toss in a dash of sea salt and freshly ground pepper. Can add some lime zest if you have some.

STEP SEVEN:



Make a salad with spinach, avocado and sprouts.  Dress with olive oil, vinegar (I used sherry), a pinch of sea salt and a few grinds of peppercorns.

STEP EIGHT:



ALLA VOSTRA SALUTE!

Note: This blog was created to bring awareness to food waste and to challenge myself to use what I have on hand to make delicious meals. The idea is to use all the food in your fridge without going to the market unless it is to buy eggs, meat, fish or poultry to complete a meal.  Today's recipe comes from a full kitchen since I visited a farmers market today to stock up for the week.