Tomatoes, Cucumbers, Eggplant Salad & Goat Cheese Salad

Eggplant Salad Tomatoes Cukes 110410Mix all of these ingredients together.  Add sea salt & freshly ground pepper as desired.

2 large tomatoes chopped into chunky pieces
2 large cucumbers cut into chunky pieces
1 cup Formato Brothers Eggplant Salad, drained
4 Tblsp crumbled goat cheese

When serving, add Antica Italia Olive Oil With Lemon Flavor or a slightly citrusy flavor.   Definitely chill this concoction since the flavors have a chance to mix together & the result is a crispy combination.  Serve with your favorite pasta or soup or sandwich.  Buon Appetito!

Advertisements

Tomato, Eggplant, Mozzarella Salad

011
Tomato, Eggplant, Mozarella Salad

1 large beefsteak tomato (or any large firm tomato)
3 Tblsp Formato Brothers Eggplant Salad (drained)
3 Tblsp red onion sliced & slivered
5 or 6 basil leaves (tear into small pieces)
4 or 5 slices of mozzarella cheese
2 Tblsp extra virgin olive oil (Antica Italia is delicious)
Salt & pepper (as desired)

Arrange tomatoes on plate, top w/ remaining ingredients.

Marino Maccheroni

Here is a wonderfully fresh & tasty pasta meal using the Formato Brothers Mild Giardiniera.  Fresh herbs & tomatoes atop the Maccheroni makes for a healthy main dish at your next gathering.

Marino Maccheroni

At the end of the recipe you’ll find a few more fotos from the Marino kitchen where this meal was created for Formato Brothers.

 Ingredients

  1. 1 pound dried pasta
  2. 1/3 cup extra-virgin olive oil
  3. 6 garlic cloves, peeled & fine chopped
  4. 1 tablespoon red pepper flakes
  5. 1/4 cup chopped Italian flat-leaf parsley
  6. 1/2 cup chopped fresh basil leaves – coarse chopped
  7. 2 medium tomatoes – coarse chopped
  8. One bottle of Formato Brothers Mild Giardiniera

 

  1. Marino Maccheroni more

Fresh Ingredients + Formato Brothers Mild Giardiniera
Fresh ingredients & Formato Brothers Mild Giardiniera

Directions

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.

jssm_052
Gary Marino in his kitchen.

jssm_067
Gary & Peggy Marino adding tomatoes to the Marino Maccheroni.

BUON APPETITO !

Formato Brothers Hot Pepper Spread Pasta Sauce

4 lbs ripe tomatoes**
Blanch, cool in ice water, remove skins & core.  Smoosh all together, use or freeze for a couple days.

Peel & chop many fresh garlic gloves (a whole head will work), or if you don’t like to peel & chop, use the already-chopped kind you can buy in a little jar in a grocery store.  Saute garlic in some Extra Virgin Olive Oil in a flat bottom deep saute pan.  Continue until someone walks into the house & says, “What smells so good?” or “When do we eat?”  That really means until slightly browned.

Add the fresh tomato mixture, a lot of sea salt, 1 ½ – 2 Tblsp Formato Brothers Hot Pepper Spread.

Cover & cook over medium flame on the stove for at least one hour.  The sauce should thicken just a little, but it should not be thick.  Stir once in awhile.

Add fresh basil leaves.  The minty flavored leaves especially provide a nice contrast to the spicy pepper spread.

Serve over cooked pasta, cavatelli, farfalle, fusilli, trofie are suggestions;  any shaped pasta will work.  Avoid heavy shapes which work better with a meat sauce.

Make a double batch because it will be wonderful the next day when the flavors blend even more; you’ll want to have some in case there are any leftovers needing more sauce.  Hopefully your dinner guests will leave you with empty pasta bowls, but you’ll have extra sauce ready just in case.

Buon Appetito!

** Roma Tomatoes are tasty for sauce, but you can mix varieties

Note From Mama Formato:  I recently made this using a few of each:  Roma Tomatoes on a Vine, Hydroponically produced large red tomatoes—delicious, fresh, flavorful results.

Black Ink Squid Spaghetti With Clams

1 pkg Black ink Squid Spaghetti (al nero di sepia)
1 jar of Roland Baby Clams
1 medium onion
1 1/2 cups of Cora Brand Peeled Tomatoes
1 Tblsp parsley
1 cup grated Pecorino cheese
5 Tblsp Antica Italia EVOO

Boil the spaghtti until al dente, about 9 minutes.
Saute chopped onion until transparent &U 5 Tblsp EVOO.
Add parsley & tomatoes.
Add baby clams & let simmer for 15-20 minutes.
Drain pasta while still al dente & place into pan.
Simmer with cover on for several minutes.
Serve with grated Pecorino cheese.  Buon Appetito!