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:
Eggplant Rolatini 3 Medium Eggplant Sliced 1/3 Thick 1 cup fresh Ricotta Cheese 1 Large Egg Basil Salt Pepper Tomato Sauce Italian Parsley Leaves
Directions: 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.
Amatriciana 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 Kosher Salt 2 Cups Tomato Sauce 1 Pound Bucatini Or Pasta Of Choice 1/2 Cup Grated Parmigiano-Reggiano
Directions: 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 480-218-2338