Zeppole
© Spirit Media 2004-2008 All Rights Reserved
Zeppole from Rocco's Italian-American - dessert for pasta
Zeppole's are doughy and sweet and go great with any Italian meal. So why don;t you pick your favorite pasta, add Mamas Marinara below and got to town! Then after you've eaten all your veggies and finished what's on your plate, you can enjoy a delicious zeppole.
Mamas Marinara
3 cloves garlic, crushed
1/2 yellow onion, peeled and chopped fine
3 tbsp olive oil
chili flakes to taste
2 28-ounce cans tomato puree, Red Pack brand if possible
1 28-ounce. can crushed tomatoes, Red Pack brand if possible
1 tbsp tomato paste, Red Pack brand if possible
1 tsp sugar
1 cup chicken stock
red pepper flakes to taste
salt to taste
1. Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor). Add the chili flakes to taste.
2. Add all the tomato products. Pour the chicken stock into one of the 28-oz cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with salt and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin, but not watery and very smooth. Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.
Tip: Broiling Chicken
This is my favorite 5 ingredient/5 minute dish. It's the perfect combination of flavors, tastes amazing, and cooks underneath the broiler. Let it burn! That charred flavor is an important part of the dish.
Published: 02/06/06
© Spirit Media 2004-2008 All Rights Reserved
