Recetas Buddy Valastro

Recipe: Pasta alla Norma
Buddy Valastro
Ingredients
* 2 medium eggplants
* Olive oil
* 1 small white onion, peeled and diced small
* 3 plump cloves garlic, minced
* 1 750-gram box Pomi Strained Tomatoes (or similar)
* 1 bunch fresh basil, roughly chopped
* 1 tablespoon sweet butter
* 1 pound short, forkable pasta, such as gemelli
* 1 cup flour
* 2 eggs,beaten
* Master breadcrumbs
* Salt
* 3/4 cup crumbled ricotta salata (the fresher, not the harder/dried)
Preparation
Cut off the ends from each eggplant and peel. With a sharp knife, slice 1 eggplant into 1/8-inch rounds across the width. Cut other eggplant into approximately 1/2-inch dice. In a large colander, salt the rounds of eggplant, toss to coat and push to one side to drain.In the other half of the colander, salt the diced eggplant, toss, and leave to drain — both about one hour. Independently, dry the rounds and the dice in paper towels or tea towels.
Heat a large pot of water to a boil.
In a medium saucepot, heat 2 tablespoons olive oil over medium-high heat. Saute the onion with a pinch of salt until soft and translucent. Add the garlic and cook a few moreminutes. Add the diced eggplant and cook for 5 minutes longer. Add the strained tomatoes and bring the sauce to a simmer, simmering about 5 minutes. Whisk in the butter and basil. Taste and adjust seasoning.
In the boiling water, cook the pasta until al dente.
Heat 1/2 cup olive oil in a large saute pan. Dredge the eggplant rounds in flour, patting off the excess, then dip in the eggs and coat in thebreadcrumbs.
When oil is hot, add the eggplant rounds and fry on each side until golden brown. Fry in batches to keep the eggplant crisp. Remove to a paper towel-lined plate as cooked. Add extra oil to the pan as needed.
Drain the pasta and add to the diced eggplant sauce; toss to combine. Transfer to a serving platter. Slice the fried eggplant into three strips and top the pasta. Garnish withthe crumbled ricotta and serve immediately. If any sauce is left, serve on side separately.
Serving Size
Yield: 6 to 8 servings
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Chocolate Tiramisu by the 'Cake Boss' | |
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For a dainty presentation:Freeze the tiramisu and then use a cookie cutter to cut into a round shape. Place ladyfingers around the edges and tie with a bow. Use a lattice stencil tosprinkle cocoa powder.Ingredients:•1 cup brewed espresso•1 cup granulated sugar•1/4 cup plus 1 Tb. coffee liqueur•4 extra-large egg yolks•1 lb. mascarpone cheese•2 Tb. sweet marsala•1 cup heavy cream•40 store-bought ladyfingers•1/4 cup cocoa powderDirections:Put the espresso, 1/2 cup of the sugar, and 1/4 cup of the coffee liqueur into a heavy saucepan and bring to a simmer over medium-high heat.Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool.Put the yolks, marscapone, marsala, remaining 1/2 cup sugar and remaining 1 tablespoon of coffee liqueur in the bowl of a stand mixer fitted with the whip attachment and whip on medium speed until light and airy, about 7 minutes. (If you don't have a stand mixer, you can use a hand mixer fittedwith the whip attachment.) Transfer the mixture to another bowl and clean and dry the mixer bowl and the whip attachment, returning them both to the mixer.Put the cream in the bowl of the mixer and whip until stiff peaks form. Gently fold the creammixture into the marsala mixture.To assemble:One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of a 12-inch by8-inch pan. Spoon a layer of cream over the ladyfingers. Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.Dust the tiramisu with cocoa powder. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to three days. To serve, use a kitchen spoon to scoop out portions into small bowls...