Chef Sal Zappone, owner of Zappone's Italian Bistro in Gilbert, shows off some of his delicious recipes.
Here are some recipes from Wednesday's show:
3 Medium Eggplant Sliced 1/3 Thick
1 cup fresh Ricotta Cheese
1 Large Egg
Italian Parsley Leaves
In Sauté Pan add Extra Virgin Olive Oil; Add Eggplant & Fry Until
Golden Brown; Transfer To Paper Towels And Drain.
Combine Ricotta, Eggs, Basil, Mix Well, Salt & Pepper.
Lay Eggplant on Surface, Put One Spoon Full Of Ricotta Filling; Roll
Up & Pan With Sauce On The Bottom; Sauce Over Top, Bake At 375
Degrees for 12 Minutes. Garnish with Parsley.
Extra Virgin Olive Oil
8 Ounces of Pancetta, Cut In 1/4 Inch Strips
2 Large Onions, Cut In 1/2 Inch Dice
1/2 To Teaspoon Crushed Red Pepper Flakes
2 Cups Tomato Sauce
1 Pound Bucatini Or Pasta Of Choice
1/2 Cup Grated Parmigiano-Reggiano
Coat a large saucepan with olive oil. Add the pancetta and sauté over low
heat. Cook until it is brown and crispy. Remove and reserve 1/3 of pancetta
for garnish. Bring the pan to a medium heat and add the onions and
crushed red peppers. Season generously with salt, to taste. Cook the
onions until they are translucent, starting to turn golden and are very
aromatic. Add the tomato sauce and bring to a boil.
Add the cooked pasta and simmer for 1 minute. Add the cheese and drizzle
with olive oil. Toss to coat, serve in a shallow bowl. Garnish with cheese
and remaining pancetta.
Zappone's Italian Bistro
1652 N. Higley Road, Suite103
Gilbert, Arizona 85234
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