| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Pugliese |
|
4 |
servings |
INGREDIENTS
| 4 |
oz |
Chanterelle mushrooms |
| 4 |
oz |
Cremini mushrooms |
| 4 |
oz |
Oyster mushrooms |
| 4 |
oz |
Yellow foot mushrooms |
| 1/2 |
md |
Red onion; thinly sliced |
| 1 |
tb |
Hot red pepper flakes; (optional) |
| 4 |
|
Scallions; cut into 1" pieces |
| 2 |
|
Garlic cloves; thinly sliced |
| 1 |
c |
Dry white wine |
| 4 |
|
Ripe plum tomatoes; halved |
|
|
Coarse salt |
|
|
Freshly-ground black pepper |
| 4 |
sl |
Italian peasant bread; 1" thick |
|
|
=== BASIC TOMATO SAUCE === |
| 1/4 |
c |
Extra-virgin olive oil |
| 1 |
|
Spanish onion; diced |
| 4 |
|
Garlic cloves; thinly sliced |
| 3 |
tb |
Chopped fresh thyme |
|
|
(or 1 tbspn dried thyme) |
| 1/2 |
md |
Carrot; finely shredded |
| 2 |
cn |
Whole peeled tomatoes -; (28 oz ea) |
|
|
Coarse salt; to taste |
|
|
=== GREEN-OLIVE PESTO === |
| 1 1/2 |
c |
Pitted green olives; large or jumbo |
| 1/2 |
|
Chopped red onion |
| 1/4 |
c |
Pine nuts |
| 1 |
|
Garlic clove; thinly sliced |
| 1/2 |
c |
Extra-virgin olive oil |
INSTRUCTIONS
To make Basic Tomato Sauce: In a 3-quart saucepan, heat the olive oil over
medium heat. Add the onion and garlic, and cook until soft and light golden
brown, about 8 to 10 minutes. Add the thyme and the carrot, and cook until
the carrot is soft, about 5 minutes. Crush tomatoes and add them with their
juice, and bring to a boil, stirring often. Lower the heat, and simmer
until thick, about 30 minutes. Season with salt and serve. This sauce will
keep refrigerated for one week and up to six months in the freezer. (Makes
4 cups) To make the Green Olive Pesto: In a food processor, combine the
olives, onion, pine nuts, and garlic and blend for 1 minute. With the motor
running, slowly add the olive oil until it forms a thick, smooth paste.
Allow to stand 1/2 hour before using. (Makes 2-1/2 cups) Brush mushrooms
clean and break into pieces. In a heavy 4-quart saucepan, combine the
mushrooms, red onion, red-pepper flakes, scallions, garlic, wine, tomatoes,
and 1 cup of Basic Tomato Sauce, and bring to a boil. Lower the heat, and
simmer, partially covered, for 20 minutes. The mixture should be thick,
like a ragu. Season to taste with salt and pepper, and transfer to a large,
shallow serving bowl. Toast the bread and smear with 1 cup of Green Olive
Pesto. Stand the crostini upright at varying angles in the mushroom
hodge-podge, and serve immediately. Serves 4.
Cuisine: "Italian" Source: "Mario Batali is co-owner and chef of the
acclaimed Italian restaurants Po and Babbo in New York City" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 582 Calories (kcal); 45g Total Fat; (71% calories from fat);
7g Protein; 34g Carbohydrate; 0mg Cholesterol; 24mg Sodium Food Exchanges:
0 Grain(Starch); 1/2 Lean Meat; 6 Vegetable; 0 Fruit; 9 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from Mario Batali
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