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Friday, October 30, 2009

Tomato-Olive Stew for Scallops: 10.30.2009

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

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