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‘Italian Comfort Food’

Question: what do you get when you combine recipies for Italian food and feel good comfort food? Answer? The latest cookbook from one of our favorite families — the Scottos. Marion, Anthony, Rosanna, and Elaina Scotto showcase some of the recipes from their book — “Italian Comfort Food.” Check them out below.SUNDAY SAUCE WITH MEATBALLS, SAUSAGES, AND PORK CHOPSMarion, Anthony, Rosanna, and
Today
/ Source: msnbc.com

Question: what do you get when you combine recipies for Italian food and feel good comfort food? Answer? The latest cookbook from one of our favorite families — the Scottos. Marion, Anthony, Rosanna, and Elaina Scotto showcase some of the recipes from their book — “Italian Comfort Food.” Check them out below.

POLENTA WITH PORTOBELLO MUSHROOMS AND GOAT CHEESE

Marion, Anthony, Rosanna, and Elaina Scotto

SUNDAY SAUCE WITH MEATBALLS, SAUSAGES, AND PORK CHOPSMarion, Anthony, Rosanna, and Elaina Scotto

6 Servings

For the Meatballs:

Soak the bread in the milk. In a medium bowl, mix the ground beef, bread, onions, parsley, eggs, cheese, and garlic. Add salt and pepper to taste. If the mixture is dry, add ½ cup of cold water and mix well. Form into about 12 meatballs.

Place the meatballs in a sauté pan with the olive oil and fry over medium heat until brown, 10 to 15 minutes.

For the Pork Chops:

In a large pot over medium heat, heat the oil and sauté the sausage and pork chops until brown, about 10 minutes. Don’t worry if the meat is not cooked through because the meat will cook through in the sauce. Remove the meat from pan and set aside. Deglaze the pan with 1 cup red wine.

In the same pot, add the garlic, onions, pancetta, and crushed pepper and cook until the onions and garlic are lightly browned, about 2 minutes. Add the remaining cup of red wine and reduce by half. Add the tomatoes and salt and simmer for 1 hour over low heat.

Add the basil, sausage, pork chops, and meatballs to the tomato sauce and simmer for an additional hour over low heat.

In a large pot of boiling, salted water, cook the pasta for 10 to 12 minutes or until al dente. Drain the pasta, toss it with the Sunday Sauce, and serve immediately.

Total cooking time: 2 hours, 15 minutes.

60481604825455433091ground beef2pound2 pounds ground beefbread2slice2 slices American bread milk.5cup1/2 cup of milkonion1cup1 cup finely chopped onionparsley3tablespoon3 tablespoons chopped fresh parsleyeggs22 eggsparmesan cheese4tablespoon4 tablespoons grated Parmesan cheesegarlic1.5tablespoon1 1/2 tablespoons chopped garlicolive oil3tablespoon3 tablespoons olive oilSalt and pepper to tastetomato sauce2cup2 cups tomato sauce, warmed (recipe follows)olive oil0.5cup1/2 cup extra-virgin olive oilmild sausage1pound1 pound sausage, mildhot italian sausage0.5pound1/2 pound hot Italian sausagepork chops3pound6 thinly sliced pork chops (about 3 pounds)dry red wine2cup2 cups dry red winegarlic2tablespoon2 tablespoons chopped garliconions22 onions, dicedpancetta1cup1 cup diced pancettared pepper1tablespoon1 tablespoon crushed red peppertomatoes1gallon1 gallon Italian tomatoesAdd salt to tastebasil2cup2 cups chopped basilcooked meatballs2pound2 pounds cooked meatballsuncooked rigatoni1pound1 pound uncooked rigatoni

‘BRUTTI MA BUONI’ COOKIES

Marion, Anthony, Rosanna, and Elaina Scotto



Recipes excerpted from “Italian Comfort Food: Intensive Eating from Fresco by Scotto Restaurant” by Marion Scotto, Rosanna Scotto, Anthony, Jr. Scotto and Elaina Scotto. Copyright © 2002 by Marion Scotto, Rosanna Scotto, Anthony, Jr. Scotto and Elaina Scotto. Published by Harper Collins, Inc. All rights reseveved. No part of this excerpt can be used without permission of the publisher.