CHEF CICCIOTTI'S MARINARA SAUCE

MARINARA SAUCE

makes 2 quarts

CHEFS PRESS

(Source: Cicciotti's Kitchen by Gaetano Cicciotti & photo by Mike Pawlenty)

4 cups finely chopped yellow onions

5 peeled and minced garlic cloves

¼ cup good-quality olive oil

Splash of white wine

Mixed fresh herbs 
   (thyme, oregano, Italian parsley)

3 dried bay leaves

3 (28-ounce) cans whole peeled plum 
   tomatoes (with basil if available)

Fresh whole basil leaves

4 tablespoons butter, chilled

Salt and freshly ground pepper to taste 

In a large stockpot over medium heat, sauté the onion and garlic in olive oil until golden brown. Add a splash of white wine. In a piece of cheesecloth or a bouquet garni bag, tie up the fresh herbs and bay leaves; add it to the stockpot along with tomatoes 
and a few fresh basil leaves. Cover with lid three quarters (see tip above), reduce heat to 
medium low, and cook for 35 to 45 minutes until sauce has reduced and thickened. 
Stir occasionally. Season with salt and freshly ground pepper to taste.

Turn off the heat. Remove the bouquet garni, and let cool for about ı0 minutes. 
Stir in butter to finish. Purée sauce in a blender until completely smooth. 

Good for 5 to 6 days in the refrigerator.

Good on: All pastas, manicotti

SAUCES: Left to Right-Marinara, Bolognese, Porcini and Bechamel Sauces

••••INSALATA CAPRESE••••

INSALATA Caprese

serves 4

CHEFS PRESS

(Source: Cicciotti's Kitchen by Gaetano Cicciotti-photos by Mike Pawlenty)

2-3 round salad tomatoes, sliced

12 fresh basil leaves

1 pound fresh buffalo mozzarella cheese, sliced

Good-quality extra virgin olive oil

Salt and freshly ground pepper to taste

Dried oregano, to taste

To serve: Place 3 slices of tomato on a plate. Place ı basil leaf on each tomato slice. 
Then top with 3 slices of mozzarella.

Drizzle with extra virgin olive oil. Season with salt, freshly ground pepper and 
dried oregano to taste. Top with tomato rosette.

••••CHEFS PRESS••••

CHEF’S TIP

To make a tomato rosette: Peel 1 small round salad 

tomato with a sharp paring knife, rotating clockwise, as you would peel an apple. Be careful not to break the tomato peel 

while you are rotating and peeling. Then take the peel and 

arrange it in a circle to create the rose.

(Source: Cicciotti's Kitchen by Gaetano Cicciotti- photos by Mike Pawlenty)

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ASPARAGI ALLA ZINGARA

Asparagi alla Zingara
{Asparagus bundles with prosciutto}

serves  4

CHEFS PRESS

(Source: Cicciotti's Kitchen Cookbook by Chef Gaetano Cicciotti, photo by Mike Pawlenty)

1 sourdough baguette

2 cups homemade Marinara Sauce (see page 16)

1 pound fresh asparagus

¼ pound sliced Prosciutto di Parma

8 ounces fresh mozzarella cheese, sliced

Garnish: Freshly grated Parmigiano-Reggiano cheese

Garnish: Fresh basil

Preheat oven to 400 degrees. Slice the baguette, and toast for 
about 3 to 4 minutes, until crisp. Set aside. Keep oven on.

Meanwhile, heat marinara sauce. 

Steam asparagus until al dente, about 2 to 3 minutes. 
Divide asparagus into 4 bundles, and wrap each bundle 
in ı or 2 slices of prosciutto. Place bundles on a baking 
sheet or shallow roasting pan. Top with sliced mozzarella. 
Bake until cheese melts, about 3 to 5 minutes.

To serve: Spoon a pool of marinara sauce on a plate. 
Lay ı bundle of asparagus on top. Drizzle with more 
marinara. Serve with toasted baguette slices. 
Garnish with grated cheese and fresh basil. 

SHRIMP IN CREAM SAUCE WITH POLENTA

Gamberi Margherita 
con polenta

{Shrimp in cream sauce with polenta}

serves 4

CHEFS PRESS

(Source: Cicciotti's Kithchen Cookbook by Chef Gaetano Cicciotti, photo by Mike Pawlenty)

8 cleaned, peeled, tail-on jumbo shrimp 

Flour for coating

2 tablespoons good-quality olive oil

½ cup finely chopped yellow onion

Optional for richer sauce: ½ teaspoon lobster or shrimp base or bouillon (see resources page 96)

Splash of good brandy

1 cup heavy cream

Salt and freshly ground pepper to taste

Garnish: Fresh basil

Coat shrimp lightly with flour. Set aside. In a large frying pan over medium heat, sauté onion in olive oil until golden brown. If using, add lobster base, then sauté shrimp 
for about 2 minutes per side, until they turn red. Add splash of brandy and flame it. Once alcohol has burned off and flame has subsided, stir in heavy cream. Cook for 
2 more minutes. Do not overcook. Season with salt and freshly ground pepper to taste.

To make polenta: Follow cooking directions on package of instant polenta, plus add 
ı cup whole milk to cooking water as you whisk in polenta. Once polenta begins to 
thicken, stir in 4 tablespoons Gorgonzola, 3 tablespoons butter, ½ cup heavy cream 
and ¼ cup whole milk. Let cool.  

To serve: Pack polenta in buttered espresso cup or other mold. Turn cup upside down 
on plate to release polenta. Serve 2 shrimp per person with sauce. Top with fresh basil.