On the My Favorite Recipes page, I posted this recipe. The other night I wanted to change it up, so here is my variation on: Fratelli Briganti Tomato Sauce (below).
First, I prepared the heirloom tomatoes I bought at the county Farmers’ Market.
Then I cut up some leftover pork loin, and browned it in a skillet, with a small amount of grapeseed oil. Once they are browned, remove the pork cubes with a slotted spoon and set aside.
Add the tomatoes to the hot skillet and saute for a minute or two, just until softened slightly.
Next, add the pork back into the tomatoes, along with fresh ground black pepper (or crushed red pepper, if you like it spicier) and some fresh mozzarella.
When the cheese is melted a bit, toss the sauce with the cooked pasta of your choice, plate and top with some grated Loccatelli peccorino romano!
(My original post on this blog:)
While watching Diners, Drive-Ins, and Dives last week I just had to copy this recipe from Fratelli Briganti in Firenze, Italy! Made it on Friday, and it was wonderful! You have got to try it. You will need to find the freshest local tomatoes for the wow factor!
- Fresh local tomatoes (I used about one large or two small per person)
- Garlic cloves (2, or to taste)
- Fresh basil
- Olive oil
- Pasta (2 ounces per person)
- Fresh grated Loccatelli romano, or parmaggiano reggiano.
Peel the tomatoes with a very sharp knife; dice into a small dice, place in.a colander and drain the excess juice. Slice then dice the garlic finely. Chop the basil leaves. Place the tomatoes, garlic a drizzle of olive oil and a oinch of salt in a bowl, let sit for an hour.
Start the pasta, cooking according to package directions. Be sure to use a good imported Italian pasta, although I did try it with a gluten-free corn pasta, and it was still quite good.
Heat 2 tablespoons olive oil in a saute pan,. Add the tomato mixture, and cook briefly till the tomatoes are softened. Add the drained pasta and some of the basil; toss together. Plate, and top with grated cheese and the rest of the basil.