Chef Mirella Damiani Recipes as featured on Breakfast Television.
Pasta sauce
Ingredients
- • 2 teaspoons Molisana Extra Virgin olive oil
- • 3/4 cup finely diced onion
- • 2 cloves garlic, flattened
- • 3 cups (26.4-ounce package) strained tomatoes, such as Molisana Passata Di Pomadoro
- • 1/4 cup red wine or water, plus additional water as needed
- • 1 to 2 teaspoon fresh or dried Italian herbs, such as basil, oregano and thyme
- • 1/2 teaspoon salt, or more to taste
- • Freshly ground black pepper
- • 4 to 6 ounces Molisana spaghetti
In a medium pot, heat the oil over medium-high heat. Add the onions and reduce the heat to medium. Cook, stirring, until the onions are translucent, about 4 to 5 minutes; add the flattened garlic cloves and cook 1 to 2 minutes, or until their aroma is released, then add the Regina Molisana Passata (strained tomatoes) and stir to combine. Pour the 1/4 cup wine or water into the tomato container and swirl around to dissolve any tomato puree remaining. Add this water/wine to the pot. Add 1 teaspoon of the herbs, salt and pepper to taste, stirring to combine. When the sauce starts to bubble in the center, reduce the heat to medium-low, if necessary, to maintain the bubbling center. After 25 minutes, stir the sauce, taste and adjust seasoning as needed, adding more herbs, salt or pepper. If the sauce gets too thick, add water or wine, 1/4 cup at a time. Cook for 20 minutes, then remove and discard the garlic. Strain the sauce (to remove onion pieces), if desired. May be transferred to a storage container, covered and refrigerated.
When ready to serve, prepare the Regina Molisana Penne pasta: In a large pot of salted boiling water over medium-high heat, cook the pasta according to package directions. Drain and serve topped with the sauce. Enjoy !!
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Plain Risotto Base
Ingredients
- 1 box of Rachel Ray Stock in a box all natural Chicken Broth
- approx 2 cups of water
- 1/2 cup of white wine
- 3 tablespoon of Regina Molisana olive oil
- 1 small onion chopped
- 1 cup of Scotti Arborio Rice
- 1/2 of Parmigiano Cheese
- salt and pepper to taste
In a separate pot heat and Chicken stock and water together
In a large pot heat olive oil add onions and sauté to soften approx. 3 mins. Add in rice and heat for approx. 2 mins and then add wine and cook till evaporated. Add Chicken stock mixture about 1/2 a cup at a time and stir for about a min. each time. Keep adding stock each time the rice starts to suck up the stock and become dry at the edges. It is important to keep stirring each time so it does not get stuck. Total cooking time approx. 17 mins or until desired constancy. When rice is cooked stir in cheese salt and pepper and serve immediately.
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Pasta with Cauliflower
Ingredients
- 1 head of cauliflower cored and cut into florets
- 1/4 cup Molisana extra virgin olive oil
- 3 garlic cloves
- 1/2 cup of chopped op pancetta
- 1 tomato skinned and seeded and finely chopped
- one package of Molisana pasta
- chopped fresh parsley for garish
- Parmigiano cheese salt and pepper for taste
In a large pot bring 6 quarts of water boil and add 2 tablespoons of salt. Add cauliflower in boiling water until half cooked about 10 mins. Drain the cauliflower reserving the cooking water to boil the pasta. Set half cooked cauliflower aside
In another sauce pan heat olive oil over medium heat, add garlic and cook to soften. Add pancetta and cook. Once pancetta is to desired constancy add half cooked cauliflower and cover and cook until tender about five minutes.
Bring water back to boil add pasta and cook to al dente see package for cooking time. Drain and add to sauce pan with Pancetta, garlic and cauliflower. Stir and add parmigano cheese salt and pepper or taste. Sever immediately and enjoy.
