We invited some old friends (a guy from France and a girl from Rwanda) over for dinner and wanted to do something new that we hadn’t ever made for them before. So we decided to make two different dishes that could be eaten together. The first dish was fried eggplant with a really good garlicky tomato sauce (inspired by Buca di Beppo (one of the most popular Italian Restaurants in the U.S.). The second was fresh pasta with a homemade Alfredo sauce. It was the first time we had made the Alfredo sauce and it tasted really good but next time we would either blend it to completely creamy or leave out the pork chunks until then end so that the sauce has a better consistency.
- 2 medium-large onions
- 4-5 medium cloves garlic
- 2 400 gr. (16 oz) cans chopped tomatoes
- 1 small can tomato paste
- 1/2 Tbs sugar
- 1/2 Tbs oregano and basil
- 1/2 teaspoon paprika
- dash of pepper
- salt to taste
Saute the onions in a tablespoon of oil over medium-high heat. After they are mostly cooked add one clove crushed garlic. You can crush the other cloves of garlic and leave them sitting. I have read that crushing garlic and letting it sit for at least 20 minutes enhances the health benefits of garlic. The secret of this garlicky tomato sauce is to add the garlic at the end so that it has as stronger flavor.
Add the all the cans of tomato. Mix in 1.5 cans (use the tomato paste can!) of water. Add the remaining ingredients. I add sugar to cut the acidity of the tomato. Simmer on low heat while you make the rest of the meal. Add garlic to boiling sauce and remove from heat.
- 2 eggplants
- 2 eggs
- bread crumbs with salt
- While the sauce simmers, cut the eggplant in medium sized slices. Try to make them as uniform as possible. Beat eggs and put bread crumbs and salt in a separate bowl.
- Dip eggplants in the beaten egg and then in the bread crumbs. Fry without a lid until golden. We use less oil by turning them once when cooked on one side. Usually the bread crumbs that have fallen off will burn about half way through so when the oil runs out and you are about to add more wipe out the pan with a paper towel. Sprinkle with salt when they are done frying. Top with the hot tomato sauce and serve immediately.
- (The way this eggplant is done, follows a recipe from the Carlos’ Grandma from Spain. Because it has egg it is really filling, so you can just eat the eggplant as a dinner. The Abuela does.)
- 200 gr. pork chops or bacon
- 1 onion
- 1 small garlic pressed
- 50 g. butter
- 1/2 tbs oil
- 50 gr. Parmesan cheese
- 500 gr. cooking cream
- salt and pepper to taste
Fettuccine pasta. Fresh or dried.
Add onion, garlic, butter and oil to the t-mix. Puree completely (15 seconds on 9). Cook 5 minutes on 100 degrees, speed 2. While the onion mixture is cooking, cook the pork chops in a frying pan. When the onions are cooked, add the cream, Parmesan cheese, mix on speed 8 for a few seconds. Cook for 8 minutes on temperature 90 on speed 4. When you add the cream to the t-mix , put water on to boil for the noodles. When the alfredo sauce is done, mix the chopped pork chops into the sauce using a spoon. You could do this in the bowl you are going to serve it in!
Serve the alfredo sauce over the hot noodles. It is fattening but very good!