| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Italian |
Sauce |
2 |
Servings |
INGREDIENTS
| 2 |
ts |
Vegetable oil |
| 1 |
|
Clove garlic |
| 1/2 |
lg |
Onion; diced |
| 4 |
sm |
Cubes pork |
| 2 |
c |
Canned or fresh chopped tomato including juice |
| 1 |
c |
Water |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Sweet basil |
| 1/4 |
ts |
Salt |
| 1 |
pn |
Freshly ground black pepper |
INSTRUCTIONS
1. Heat the oil in a skillet over medium heat. Add the garlic, onion, and
(optional) pork cubes. Saute 5 minutes or until the onions are
translucent, but not brown. Remove the garlic clove. 2. Increase heat and
add the tomato, water, bay leaf, basil, salt and pepper. When the mixture
starts to bubble, reduce heat to low and simmer, uncovered for 30 minutes.
NOTE: The Seasoned Bread Crumbs can be prepared in advance, as can the
Marinara Sauce. Also, the cheese can be prepared, covered, and refrigerated
through step 2. If the sauce is prepared in advance, be sure to reheat it.
Extra sauce is delicious on cooked pasta. Leftover Seasoned Bread Crumbs
can be covered and refrigerated a few days and used in other cooking, or
they can be frozen for future use. Be sure to pack and cover the cheese
slices well with the crumbs. It is important when you are deep-frying the
cheese slices that the cheese not melt through the coating. After you have
put the cheese in the hot oil, use tongs to keep it moving on the bottom of
the pan. When it is done, it will rise to the surface of the oil.
DEL MONDO RISTORANTE
FOR USE WITH MOZZARELLA MARINARA
N. FARWELL AVE, MILWAUKEE
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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