Many thanks to Gary Marino for submitting this recipe.
1/4 cup milk
dash of ground pepper
1 tablespoon butter
1/4 cup shredded Cheddar cheese
1/4 cup shredded Havarti cheese
3 heaping tablespoons of Formato Brothers Hot Giardiniera
2 tablespoons chopped red pepper
¼ cup chopped breakfast sausage
Beat eggs and milk in small bowl with fork or wire whisk until yolks and whites are well mixed. Heat butter in 10-inch skillet over medium-high heat until butter is hot and sizzling. As butter melts, tilt skillet to coat bottom with butter. Add chopped red pepper and hot giardiniera to pan. Stir the mixture and add ¼ cup of chopped breakfast sausage. Cook until sausage browns, season with pepper. Pour eggs into skillet. While rapidly sliding skillet back and forth over heat, quickly stir eggs with a fork to spread them continuously over the bottom of the skillet as they thicken. When they are thickened, let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook… Sprinkle with cheese over omelet and fold in ½. Note that the omelet will continue to cook after being folded. Tilt skillet and run a spatula under edge of omelet, then jerk skillet sharply to loosen omelet from bottom of skillet and serve over a slice of whole wheat toast.
In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 10 minutes. Drain pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water — you want to retain the pasta’s natural starches so that the sauce will stick.
In a large sauté pan, heat olive oil over medium heat. Add the garlic and sauté until light brown and fragrant. It’s important not too burn the garlic or else it will become bitter. Add the entire bottle of Formato Brothers Mild Giardiniera to the oil and garlic in the sauté pan. Add the red pepper flakes and sauté for 1 minute. Carefully add the reserved pasta water and stir to combine. Place the drained pasta back into the large pot along with the Mild Giardiniera sauce from the sauté pan and mix well for 1 minute. Heat briefly on low setting.
Remove the pot (that originally was used to cook the pasta) from low heat. Empty the combined pasta and sauce mixture onto a large serving platter, top with fresh herbs and chopped tomatoes.
Gary & Peggy Marino adding tomatoes to the Marino Maccheroni.
2/3 cup chopped Formato Brothers Hot Giardiniera (drain first before chopping)
Vegetable oil for frying
Using a large bowl, mix the first 6 ingredients together by hand. Add chopped Formato Brothers Hot Giardiniera. Form a meatball about 2″ in diameter. Place on wax pape until ready to fry. In a large skillet pour enough vegetable oil to cover the bottom. Heat until very warm. Cook meatballs for about 7 – 8 minutes, routinely turning to prevent burning. Remove from skillet, serve with a hot pasta dish & sauce. These can be made smaller to be served as appetizers.