Wednesday, March 10, 2004

More uses for marinara



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• Make Steak Pizzaiola: Saute thinly sliced onion in oil or butter in pan until soft. Remove onions and sear steaks (ribeye, porterhouse or T-bone) in same pan. Remove steaks and deglaze pan with a little red wine (stir wine in pan until it reduces slightly). Return cooked onions and steak to pan and add marinara sauce. Simmer a few minutes until sauce is hot, turning steaks to coat well.

• Make braised chicken: Saute onions and garlic gently in olive oil or butter. Remove onions and garlic and brown chicken on both sides in same pan. Deglaze pan with a little white wine. Return chicken, onions and garlic to pan and add enough marinara to coat chicken well. Cover and simmer about 15 minutes, until chicken is cooked through.

• Make clams and sausage: Saute garlic, fennel seed and chile flakes in olive oil about 5 minutes. Add sausage and cook until outside is no longer pink, about 2 minutes. Increase heat to medium high, add about 3/4 cup white wine and cook until liquid reduces to about 3 tablespoons. Add 2 cups marinara sauce and bring to quick boil. Put 4 dozen small clams in sauce, cover pan, and simmer until clams open. Serve clams and sausage with bread. Sprinkle with fresh chopped parsley.

Source: "Fine Cooking" magazine (March 2004)




TASTE TEST: MARINARA
Making the most of marinara
Price no issue in sauce test
Use fresh ingredients for easy sauce
Meet the Taste Team
Jazz up what's in the jar
More uses for marinara

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