Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

PING: Angie2B

TRexTRex Posts: 2,709
edited 3:38PM in EggHead Forum
italian_night_3_web.jpg

Here's that marinara recipe - I found it scribbled down on the back inside cover of a biography on Isaac Newton - you can tell by how random that is that my dad decided in a weak moment to try to quantify the recipe and I just snatched whatever I had handy to write it down. So, with the caveat that I would use this as a "guideline" and play with the amounts of each ingredient to get it to your tastes, here it is:

- Two 26 oz packages POMI chopped tomatoes, or an equitable amount of freshly chopped homegrowns
- 1.5 oz fresh basil
- 40 grinds of black pepper
- 1.5 teasp. kosher salt
- 4 - 4.5 oz olive oil
- 1 cup red wine
- 8 cloves garlic, chopped (you may want to use less, depending on your like of garlic)
- 1/2 stick salted butter
(Sometimes he adds parsley)

Sautee garlic in olive oil. Then add everything else. Cook down at a simmer for an hour or so.

That's it. Simple and good.

Cheers,

TRex

Comments

Sign In or Register to comment.
Click here for Forum Use Guidelines.