MIKE ISABELLA'S PEPPERONI SAUCE (FOR PASTA)
If you watch Top Chef, you know who Mike Isabella is. He almost won Top Chef All-Stars recently, and he featured this recipe. The judges were over the top about it, and apparently he got a lot of requests for it. This was from Twitter, with no measurements specified. Then, I found the recipe posted at allthosethingsiloveblogspot and was ecstatic! According to Ron this was published in the "Newark Star-Ledger: This is it: The sauce chef Mike Isabella made for his "Top Chef All-Stars" main-course finale. It was praised to the skies by judge Gail Simmons. It will be on the menu at Isabella's new restaurant, Graffiato. Because it is boldly flavored, a little sauce goes a long way. The chef recommends serving it alongside roasted or grilled chicken." He served it on a braised pork shoulder. MAKE AHEAD: The sauce can be refrigerated for up to 3 days, or frozen for up to 3 months.
Provided by alligirl
Categories Pork
Time 1h10m
Yield 4 1/2 cups
Number Of Ingredients 9
Steps:
- Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil shimmers.
- Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.
- Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.
- Add the tomatoes and their juices (to taste), the broth and the bay leaf; stir to incorporate.
- Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally.
- The pepperoni slices will be soft, with a deeper color.
- Remove from the heat.
- Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf); puree until smooth.
- The sauce is ready to use. Or cool, cover and refrigerate or freeze.
- NOTE: Toast the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color. This only takes a couple of minutes.
- He also recomends using San Marzano tomatoes for this recipe.
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mood off boy
[email protected]I would not recommend this recipe. The sauce was too greasy and the pepperoni was too tough.
Valeria Arias
[email protected]This sauce was a disappointment. It was too runny and didn't have much flavor.
Magooz Khan
[email protected]I found this sauce to be a bit bland. I would recommend adding more spices or herbs to taste.
Jhay Bee
[email protected]This sauce is a little too spicy for my taste, but I still enjoyed it. I would recommend using less pepperoni next time.
Maxamed Ibraahim
[email protected]I followed the recipe exactly and the sauce turned out great. I would definitely recommend this recipe to others.
oluwafunke obamoyegun
[email protected]This sauce is a bit time-consuming to make, but it's worth the effort. The flavor is incredible.
Saeeda Shahzad
[email protected]I'm not a huge fan of pepperoni, but I really enjoyed this sauce. It's not too spicy and the flavor is well-balanced.
Mujuni Josh
[email protected]This sauce is so versatile. I've used it on pasta, pizza, and even as a dip for chicken nuggets.
Naqeeb Ullah Hara
[email protected]I love the way the pepperoni crisps up in the sauce. It adds a nice texture and flavor.
Danielle Nichole
[email protected]This sauce is a keeper! I will definitely be making it again and again.
mercy kalu
[email protected]I've tried a lot of pepperoni sauces, but this one is by far the best. It's the perfect balance of spicy and sweet.
Md Kajll
[email protected]This sauce is so easy to make and it tastes amazing. I love that I can use it on pasta, pizza, or even as a dip for breadsticks.
Joseph Ozoemena
[email protected]I made this sauce last night and it was a hit with my family! The pepperoni adds a nice kick of spice, and the sauce is so creamy and flavorful.
XxcutiepieXx gacha life club
[email protected]This pepperoni sauce is a game-changer! It's so flavorful and rich, and it coats the pasta perfectly. I'll never use jarred sauce again.