Italian Essentials Cheesy Eggs In Marianna Sauce Recipes

EGGS POACHED IN MARINARA SAUCE

Steps:

• Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.
• Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.
• Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.

ITALIAN ESSENTIALS: CHEESY EGGS IN MARIANNA SAUCE

Steps:

• PREP/PREPARE
• You will need a large saucepan to make the sauce (a Dutch oven is my favorite, but not a must). To finish the dish, you will need an ovenproof baking pan, or dish. Since you will probably be serving this in the pan used to bake it; if you have something decorative, use it.
• This recipe will make enough for 4 people (assuming one egg with sauce per person)
• Can you freeze this sauce? Absolutely, if properly frozen (good bags, or jars) it should last 2 - 3 months. If you vacuum seal it (some machines allow you to vacuum seal liquids), it should last up to a year.
• Gather your ingredients (mise en place).
• Add the diced bacon to a pot or saucepan over medium heat, then slowly cook until the fat has rendered and the bacon crisps, about 10 - 12 minutes.
• Remove the bacon from the pan with a slotted spoon, drain on paper towels, and reserve. Leave the bacon grease in the pan.
• You will need about 2 tablespoons of rendered bacon fat. If you do not have that much add a bit of olive oil to make up the deficit.
• Add the onions and cook until softened and translucent, about 4 - 6 minutes. Then add the garlic and cook until fragrant, about 60 seconds.
• Add the tomatoes and bring up to a light boil.
• Reduce heat and simmer until the sauce begins to thicken, about 20 - 30 minutes.
• As it simmers, add the basil, oregano, salt, and pepper to taste.
• Simmer for an additional 1 - 2 minutes, then remove the saucepan from the heat.
• Allow the sauce to cool slightly and then work in batches and blend until smooth.
• The traditional way to make this sauce is to blend it until smooth (like a marinara); however, I usually like to leave it a bit chunky. As a matter of fact, you do not have to blend it at all, just use as is. Tastes great, and you do not have to clean out a blender.
• Return to pot and simmer until the sauce thickens, about 30 - 40 minutes.
• Allow the sauce to cool slightly before using.
• At this point the sauce can be stored in the refrigerator for 1 - 2 days, or in the freezer for several months.
• THE EGGS & CHEESES
• Place a rack in the middle position and preheat the oven to 375f (190c).
• While the oven is getting hot, add the sauce to an ovenproof serving dish. You want the sauce to be about 2 inches (5cm) deep. The sauce should be warm but not hot. If you are taking it out of the refrigerator, warm it up a bit on the stovetop before using. Use the back of a spoon to make 4 indentations in the sauce and crack an egg into each well. The best way to add the eggs is to first crack them, one-at-a-time, into a bowl, and then carefully drop them into the wells. This eliminates the possibility of dropping a stray eggshell into the dish. Divide the cream cheese into 6 - 8 small cubes and push them down into the sauce around the eggs. Sprinkle the mozzarella, and parmesan over the dish, and pop into the oven, until the eggs are set to your desire, usually about 10 - 12 minutes.
• PLATE/PRESENT
• Sprinkle the reserved bacon on top, and serve, while nice and warm with toast or crusty bread, to help mop up that delicious sauce. Enjoy.
• Keep the faith, and keep cooking.

EGGS POACHED IN MARINARA SAUCE

Steps:

• Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.
• Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.
• Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.

ITALIAN ESSENTIALS: MARINARA SAUCE

Steps:

• PREP/PREPARE
• You will need a large saucepan to make this recipe.
• Storage of homemade condiments and spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this recipe should last 8 - 10 weeks in the fridge, or several months, if frozen.
• Gather your ingredients (mise en place).
• Add the oil to a large saucepan over medium-low heat.
• Add the diced bacon, and slowly cook until the fat has rendered and the bacon crisps, about 10 - 12 minutes.
• Remove the bacon from the pan with a slotted spoon, drain on paper towels, and reserve for another recipe.
• Add the onions to the bacon grease and cook until softened and translucent, about 3 - 4 minutes.
• Add the garlic and cook until fragrant, about 60 seconds.
• Add the tomatoes and sauce, then bring up to a light boil.
• Add the basil, oregano, salt, and pepper to taste.
• Reduce heat and simmer until the sauce begins to thicken, about 40 - 45 minutes.
• Do a final tasting for proper seasoning.
• Allow the sauce to cool slightly, then work in batches and blend until smooth.
• Use immediately, or properly store in the fridge or freezer until needed.
• PLATE/PRESENT
• Use any time you want a great tasting Italian sauce. Enjoy.
• Keep the faith and keep cooking.

ITALIAN ESSENTIALS: AWESOME MARINARA SAUCE

Steps:

• PREP/PREPARE
• Use a large skillet for this recipe. The additional surface area will aid in evaporation, and thicken the sauce in less time.
• I am going to ask you to trust me on this recipe. It requires the best canned tomatoes you can get. I am recommending San Marzano (whole or diced), D.O.P certified. if possible. If you need some help in selecting the right brand, I created a recipe post with some excellent suggestions: https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html
• You will find that basil is used in many Southern Italian recipes; while oregano is used more, as you travel North. If you substitute fresh for dried, then double the amounts to 1 teaspoon each. Or, just try one or the other, and see which one you like the best.
• This will probably freak some folks out, but when I was cooking in Naples, we would add 1 anchovy to the cooking garlic, and break it up as it cooked. It adds a bit of "umami," upping the flavor but without any hint of anchovy flavor to the finished product.
• Do not like using wine in your cooking, no worries, substitute an equal amount of water.
• If you are using whole canned tomatoes, you will need to dump them into a bowl, and then crush them with your hands.
• My Aunt Josephine used to use a razor blade to thinly slice the garlic... Yes, just like in the movie Goodfellas.
• Gather your ingredients (mise en place).
• Add the olive oil and the sliced garlic to a cold skillet and bring up to medium heat.
• Chef's Note: We are doing this to prevent the garlic from browning and beginning with a cold pan helps to control the process.
• When the garlic looks like this, it is ready.
• As soon as the garlic begins to sizzle, add the tomatoes. Then add the wine to the can, swirl it around (to pick up the last tomato bits), and add it to the pan.
• Chef's Note: If the garlic begins to brown before you add the tomatoes, start over, the sauce will be bitter. Slightly golden is okay... brown is a no, no.
• Add the remainder of the ingredients and bring up to a vigorous simmer.
• Chef's Tip: One chef that I worked with told me to pretend I was pan frying the sauce... Whatever.
• Continue to simmer for, 5 minutes.
• Add the tomato paste, and simmer until the sauce thickens, about 10 - 15 additional minutes.
• If you want a smoother sauce, add to a food processor, fitted with an S-blade, and blend until you like what you see.
• PLATE/PRESENT
• Use on all things Italian. Enjoy.
• Keep the faith, and keep cooking.