MARK'S SPAGHETTI AND MEATBALLS
Chef Mark Strausman's recipe calls for adding the pasta to the sauce for its final few minutes. This allows the spaghetti to soak up more flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- In a large saute pan, heat 2 teaspoons olive oil over medium heat. Add onion and garlic, and saute until translucent, 3 to 5 minutes. Place ground meats in a large mixing bowl. Remove onions from heat, and add to ground meats. Add egg white, egg yolks, Parmigiano-Reggiano, and breadcrumbs to bowl, and combine. Season with salt and pepper. Add the red-pepper flakes and oregano, and mix well to combine.
- Roll the ground-meat mixture into golf ballâ??sized meatballs. Place on a baking sheet covered with breadcrumbs, and roll. In a large skillet, heat 1/4 cup olive oil over medium heat. Add meatballs, and brown on all sides, 3 to 5 minutes. Remove meatballs from the pan, and transfer them to a baking sheet lined with paper towels. Discard remaining oil. Return meatballs to pan, and cover with 3 cups tomato sauce. Slowly simmer over medium heat, until meatballs are heated through, about 15 minutes.
- Bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente, about 6 to 8 minutes, or according to package instructions. Drain, and add cooked spaghetti to the sauce mixture. Cook for an additional 2 minutes. Serve immediately.
CHICKEN CUTLET PARMESAN
Mark Strausman of the Campagna restaurant, in New York City, promises that this fried chicken stays crispy even after it's baked in the sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Using a meat tenderizer or a heavy skillet, pound chicken breasts between two sheets of plastic until flat, about 1/4 inch in thickness. Place milk, flour, eggs, and breadcrumbs in separate shallow baking dishes. Season eggs with a pinch of salt. Dip each breast in the following order: milk, flour (shake off excess), eggs, and breadcrumbs (press down firmly while coating with breadcrumbs).
- In a large skillet, melt butter with olive oil over medium-high heat until sizzling. Arrange chicken breasts in the pan without crowding, cooking in batches if necessary. Reduce the heat, and cook chicken until golden brown and juices run clear when poked with a sharp fork, 3 to 5 minutes per side. Remove to a baking sheet lined with paper towels; pat off excess oil.
- Place 1/2 cup of the warm tomato sauce in the bottom of a 9-by-13-by-2-inch baking dish. Add 3 cooked breasts to the baking dish; cover with 1/2 cup of the tomato sauce and half of the sliced mozzarella. Repeat with the remaining chicken breasts and sauce; top with mozzarella. Transfer to broiler, and broil until the cheese is melted and golden brown, about 5 minutes. Remove from the broiler, and serve immediately.
MARK'S TRADITIONAL ITALIAN TOMATO SAUCE
Mark Strausman, of the NYC restaurant Campagna, uses this hearty and delicious traditional Italian tomato sauce for a variety of dishes. If preparing the sauce in late summer, buy fresh plum tomatoes.
Provided by Martha Stewart
Categories Italian Recipes
Yield Makes about 9 cups
Number Of Ingredients 8
Steps:
- Puree tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat oil over medium heat, add garlic, and saute until golden brown, 1 to 2 minutes. Add red-pepper flakes. While oil is sizzling, slowly add half of the pureed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4 days in a covered container, or in the freezer for 1 month.
MARK STRAUSMAN'S TOMATO SAUCE
Steps:
- Puree tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat olive oil over medium heat, add garlic, and saute until golden brown, 1 to 2 minutes. Add red-pepper flakes. While oil is sizzling, slowly add half of the pureed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4 days in an airtight plastic container or in the freezer for up to 1 month.
MARK STRAUSMAN'S TOMATO SAUCE
If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes. Slow cooking will allow the skin to melt into the sauce. For canned tomatoes, Mark likes to use Italian plum tomatoes from the San Marzano Valley.
Provided by Martha Stewart
Categories Italian Recipes
Yield Makes about 9 cups
Number Of Ingredients 8
Steps:
- Puree tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat olive oil over medium heat, add garlic, and saute until golden brown, 1 to 2 minutes. Add red-pepper flakes. While oil is sizzling, slowly add half of the pureed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4 days in an airtight plastic container or in the freezer for up to 1 month.
SPICY TOMATO SAUCE
This is another great sauce from chef Mark Strausman. I saw him make this on the Martha and wanted to share with you how amazing this is. Remember you can make it as hot or spicy as you want by controlling the amount of chillies you add to your sauce.
Provided by Mmm2448
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil over medium-low heat. Add garlic and cook about 30 seconds.
- Add your onion and cook until softened about 3 minutes. Add wine, tomato, and red pepper flakes. Bring to a boil and reduce to a simmer; cook until thickened, about 45 minutes.
- Add basil and parsley and continue cooking 2 minutes more. Season with salt and pepper. Puree mixture using a food mill or a blender.
Nutrition Facts : Calories 140.6, Fat 5.2, SaturatedFat 0.8, Sodium 20, Carbohydrate 15.9, Fiber 4.4, Sugar 8.7, Protein 3.3
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- Bring a large pot of water to a boil. Meanwhile, in a food processor, puree the tomatoes until smooth. Heat the olive oil in a large, deep skillet. Add the sliced garlic and cook over moderately low heat until golden, about 2 minutes. Add the crushed red pepper and cook for 30 seconds. Add the pureed tomatoes and cook over moderately high heat, stirring occasionally, until thickened, about 6 minutes. Season the tomato sauce with salt.
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