Serve up simple one-pot meals: Italian ribs, pasta, more

The Scotto family makes delicious Italian dishes that only require one pot. Try their baked tomatoes stuffed with bread crumbs, ditali with sweet Italian sausage and peas, Italian baby back ribs and stewed apples and pears with mascarpone cream.

Baked tomatoes stuffed with seasoned Italian bread crumbs
Servings:

Makes 6 servings

Ingredients

    • 2 cups seasoned or unseasoned bread crumbs
    • 2 tablespoons finely chopped flat-leaf Italian parsley
    • 1 medium garlic clove, peeled and finely chopped
    • 1 tablespoon capers
    • Salt and pepper to taste
    • 1 cup extra virgin olive oil
    • 6 large tomatoes

Preparation

Baking Directions:

1. In a bowl, add bread crumbs, parsley, garlic, capers, salt, pepper and olive oil. Mix thoroughly making sure bread crumbs are coated well with the olive oil. 2. Cut tomatoes in half crosswise and remove seeds. Place tomatoes, cut side up, on a greased baking sheet. Fill with bread crumb mixture, heaping it on top of each tomato half. 3. Bake in preheated 375°F oven until a brown crust forms, 15 to 20 minutes. Serve hot or at room temperature.

Italian baby back ribs
Servings:

Makes 4 servings

Ingredients

    • 1 full rack pork baby back ribs, cut into individual ribs
    • 1/2 cup extra virgin olive oil
    • Salt and freshly ground black pepper
    • 1 medium garlic clove, peeled and finely chopped
    • 6 large fresh sage leaves, coarsely chopped
    • 1/2 cup dry white wine
    • 4 tablespoons red wine vinegar
    • 2 cups canned whole peeled tomatoes with their juice, chopped

Preparation

Baking Directions:

1. In a large pot, heat olive oil over medium high heat. Add ribs and brown on all sides. Transfer ribs to a serving dish and season with salt and pepper. 2. Add the garlic, sage and wine. Let bubble over medium high heat for about 1 minute, then add the tomatoes; season with salt and pepper, and simmer for about 15 minutes. Add the ribs and, lower heat to low setting and cover the pot. 3. Cook ribs until very tender, simmer for about 1 hour. Serve immediately.

Ditali with sweet Italian sausage and peas
Servings:

Makes 4 servings

Ingredients

    • 1 pound fresh peas, shelled (or 1 package of frozen peas)
    • 1 medium onion, peeled and finely chopped
    • 1/2 cup extra virgin olive oil
    • 2 tablespoons butter
    • 1 pound sweet Italian sausage, casing removed, cut into small pieces
    • Salt and freshly ground black pepper
    • 1 pound Ditali pasta (small, short-cut pasta tubes)
    • 1 cup water
    • 1/2 cup heavy cream
    • 1/2 cup freshly grated Parmigiano Reggiano

Preparation

Baking Directions:

1. In a large pot filled with lightly salted boiling water, add the pasta and cook according to package directions until al dente. Drain and set aside. Using a paper towel, wipe the pot clean. 2. In the same pot, heat the butter and olive oil over medium heat. Add the sausage and cook until the meat begins to brown then add the onion and sauté until lightly golden brown, about 3 to 4 minutes. 3. Add the peas, season with salt and pepper to taste, and stir in 1 cup water. Lower heat to medium low, cover and cook until peas are tender, about 10 minutes. Add the cream and cook until reduced and sauce is thick in consistency. 4. Add pasta to the pot containing the sausage, peas and cream; add the grated cheese and toss well. Serve immediately.

Stewed apples and pears with mascarpone cream
Servings:

Makes 6 servings

Ingredients

    • 3 Granny Smith apples
    • 3 Bosc Pears
    • 2 tablespoons unsalted butter
    • 1/2 cup granulated sugar
    • 1/2 vanilla bean
    • 1/2 cup apple cider
    • 1 teaspoon cinnamon
    • 1 cup water
    • 1 cup mascarpone
    • 1 tablespoon granulated sugar for Mascarpone

Preparation

Baking Directions:

1. Cut apples and pears in half, remove pit and then cut them again, 4 slices from each. 2. In a pot, melt butter. Add apples and pears, and sauté fruit for a few minutes then add sugar, vanilla bean, apple cider, cinnamon and water. Stirring frequently, simmer for 15 to 20 minutes until fruit is soft. 3. Combine 1 tablespoon sugar with mascarpone, mix and top each serving.

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