Italian Essentials Cheesy Eggs In Marianna Sauce Recipes

Steps:

• Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.
• Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.
• Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.

Steps:

• Heat 2 teaspoons of oil in a heavy small skillet over medium heat. Crack the egg into the skillet. Sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes. Season with salt.
• Meanwhile, toast the bread until golden brown. Rub the garlic over the toast. Sprinkle with the Parmesan. Spoon the drained marinara sauce over the Parmesan. Top with the egg. Place the open-faced sandwich on a plate and serve.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Steps:

• PREP/PREPARE
• You will need a large saucepan to make this recipe.
• Storage of homemade condiments and spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this recipe should last 8 - 10 weeks in the fridge, or several months, if frozen.
• Gather your ingredients (mise en place).
• Add the oil to a large saucepan over medium-low heat.
• Add the diced bacon, and slowly cook until the fat has rendered and the bacon crisps, about 10 - 12 minutes.
• Remove the bacon from the pan with a slotted spoon, drain on paper towels, and reserve for another recipe.
• Add the onions to the bacon grease and cook until softened and translucent, about 3 - 4 minutes.
• Add the garlic and cook until fragrant, about 60 seconds.
• Add the tomatoes and sauce, then bring up to a light boil.
• Add the basil, oregano, salt, and pepper to taste.
• Reduce heat and simmer until the sauce begins to thicken, about 40 - 45 minutes.
• Do a final tasting for proper seasoning.
• Allow the sauce to cool slightly, then work in batches and blend until smooth.
• Use immediately, or properly store in the fridge or freezer until needed.
• PLATE/PRESENT
• Use any time you want a great tasting Italian sauce. Enjoy.
• Keep the faith and keep cooking.

Steps:

• PREP/PREPARE
• You will need a large saucepan to make the sauce (a Dutch oven is my favorite, but not a must). To finish the dish, you will need an ovenproof baking pan, or dish. Since you will probably be serving this in the pan used to bake it; if you have something decorative, use it.
• This recipe will make enough for 4 people (assuming one egg with sauce per person)
• Can you freeze this sauce? Absolutely, if properly frozen (good bags, or jars) it should last 2 - 3 months. If you vacuum seal it (some machines allow you to vacuum seal liquids), it should last up to a year.
• Gather your ingredients (mise en place).
• Add the diced bacon to a pot or saucepan over medium heat, then slowly cook until the fat has rendered and the bacon crisps, about 10 - 12 minutes.
• Remove the bacon from the pan with a slotted spoon, drain on paper towels, and reserve. Leave the bacon grease in the pan.
• You will need about 2 tablespoons of rendered bacon fat. If you do not have that much add a bit of olive oil to make up the deficit.
• Add the onions and cook until softened and translucent, about 4 - 6 minutes. Then add the garlic and cook until fragrant, about 60 seconds.
• Add the tomatoes and bring up to a light boil.
• Reduce heat and simmer until the sauce begins to thicken, about 20 - 30 minutes.
• As it simmers, add the basil, oregano, salt, and pepper to taste.
• Simmer for an additional 1 - 2 minutes, then remove the saucepan from the heat.
• Allow the sauce to cool slightly and then work in batches and blend until smooth.
• The traditional way to make this sauce is to blend it until smooth (like a marinara); however, I usually like to leave it a bit chunky. As a matter of fact, you do not have to blend it at all, just use as is. Tastes great, and you do not have to clean out a blender.
• Return to pot and simmer until the sauce thickens, about 30 - 40 minutes.
• Allow the sauce to cool slightly before using.
• At this point the sauce can be stored in the refrigerator for 1 - 2 days, or in the freezer for several months.
• THE EGGS & CHEESES
• Place a rack in the middle position and preheat the oven to 375f (190c).
• While the oven is getting hot, add the sauce to an ovenproof serving dish. You want the sauce to be about 2 inches (5cm) deep. The sauce should be warm but not hot. If you are taking it out of the refrigerator, warm it up a bit on the stovetop before using. Use the back of a spoon to make 4 indentations in the sauce and crack an egg into each well. The best way to add the eggs is to first crack them, one-at-a-time, into a bowl, and then carefully drop them into the wells. This eliminates the possibility of dropping a stray eggshell into the dish. Divide the cream cheese into 6 - 8 small cubes and push them down into the sauce around the eggs. Sprinkle the mozzarella, and parmesan over the dish, and pop into the oven, until the eggs are set to your desire, usually about 10 - 12 minutes.
• PLATE/PRESENT
• Sprinkle the reserved bacon on top, and serve, while nice and warm with toast or crusty bread, to help mop up that delicious sauce. Enjoy.
• Keep the faith, and keep cooking.