1 cup olive oil
2 1/2 cups small diced red onion
1 cup small diced, peeled celery
4 cloves garlic, minced
2 Tbsp salt
1/4 tsp rosenthal pepperoncino
- sweat above ingredients, covered, for 10 minutes
Add:
8 cups minced tomato pulp from pio angelini
4 qts strained fresh tomato juice
- bring to boil, lower heat and stew for 45 minutes
- stir in 3 Tbsp powdered gelatin bloomed in 12 ounces cold water
- remove from heat, allow to cool, then add:
1/2 cup agridulce cabernet vinegr
2 cups chopped taggiasche olives
1 cup basil chiffonade
No comments:
Post a Comment