Author Topic: Sicilian Sauces? (Read 21150 times)

JimBob · « **Reply #20 on:** June 07, 2005, 11:36:24 AM »

Is this recipe from one of your friend's grandmother?

007bond-jb · « **Reply #21 on:** June 07, 2005, 11:52:05 AM »

Yes it is

JimBob · « **Reply #22 on:** June 07, 2005, 12:27:09 PM »

That will make it even more fun to try!!! Kewl !!!

tim · « **Reply #23 on:** June 07, 2005, 03:26:20 PM »

My mother makes the best Sicilian pizza I have ever had. Her secret is to not cook the sauce, and use fresh herbs and a Sicilian olive oil. She adds fresh garlic, pepper, fresh basil, fresh oregano, salt, and olive oil. I hope this helps.

JimBob · « **Reply #24 on:** June 07, 2005, 04:52:26 PM »

Hello Tim, Is your mother's recipe authentic? Can you share it with us? I would be interested in comparing the two.

JimBob · « **Reply #25 on:** June 12, 2005, 10:23:43 AM »

I'm going to start the sauce today. I ordered my semolina flour and square pan which should arrive in a couple of days.

Quote from: 007bond-jb on June 06, 2005, 01:22:44 PM

Sure here ya go
1 28oz can 6-1 crushed tomatoes
2tbls REAL UNPASTURIZED unsalted butter
1 small yellow onion finely diced
2 cloves of garlic pressed (or as many as you like)
1 tbls fresh chopped basil
2 tbls fresh chopped oregano
1 teas fresh thyme
1/4 teas fresh ground pepper
1/4 teas salt
1/4 to 1/2 cup good italian dry red wine
saute onions in butter till clear (10min)
add wine reduce by at least 1/2 volume 1/4 is best DO NOT BOIL!!!
add garlic & herbs salt & pepper simmer for 10min.
add tomatoes & simmer for 2 to 4 hours (the longer it simmers the sweeter it be)
simmer = under 200deg AGAIN DO NOT BOIL if your stove is to hot use your oven
stir every 15min
I also add 1/4 cup diced yellow bell peppers cause I like em
To make it more like true sicilian would be make your own wine from the grapes you grew, As well as the tomatoes, That were watered from your sicilian water well. OK!
1 more thing don't put olive oil in your sauce pour it on your finished pie if you like oil

Randy · « **Reply #26 on:** June 12, 2005, 10:38:53 AM »

Post pictures if you can.

JimBob · « **Reply #27 on:** June 12, 2005, 10:09:25 PM »

I finished the sauce and decided to make a couple meatball subs to see how the sauce tasted in a finished product. I'll have to say that the wife and I were very happy with it. I'll post pictures of the pizza once I get it done.

abc · « **Reply #28 on:** December 14, 2005, 04:36:42 PM »

gee jimbob what happened to the pics?

Green Hornet · « **Reply #29 on:** January 29, 2007, 01:43:12 PM »

I saw this sauce today and am making it for a pie for dinner. it smells wonderful simmering away. I can't wait to try this one out. Pics are coming.

Green Hornet · « **Reply #30 on:** January 29, 2007, 02:23:40 PM »

I had most of the things here at the house so I used what I had.
(http://img101.imageshack.us/img101/4123/phpizza003qb6.th.jpg)
Onions and wine reducing.
(http://img101.imageshack.us/img101/3690/phpizza006yu6.th.jpg)
The garlic and other dry ingrediants added with the tomatoes. And simmering away.

(http://img101.imageshack.us/img101/5623/phpizza008yd6.th.jpg)

Green Hornet · « **Reply #31 on:** January 30, 2007, 02:29:42 PM »

Turned out to be a delicious sauce. I put, too much, on a Pizza Hut dough that I found from the recipie section. and the taste was great. I liked it better than any others I have made....so far

I think it would make a super dipping sauce for bread sticks too.

nepa-pizza-snob · « **Reply #32 on:** February 01, 2007, 10:19:52 PM »

I made a sauce this morning for a grandma style thick pizza this evening. I got up at 6 and roasted a
pork bone that I had left over from a Sunday afternoon goulash. I coated with salt, pepper, and tomato sauce and roasted at 425 for about an hour. At about 25 min out I threw in a quartered onion, smashed garlic cloves to roast.

Then I put 3-4 sml cans of kitchen cut plum tomato, splash of H20, fresh basil leaves, sprinkle of
salt into a slow cooker with the bone, onions, garlc and drippings on the lowest setting all day.

I left my dough out from 6 to 9:30 - then I shapped in a lightly oiled pan and covered to rise all day

When I got home I covered the dough with cheese, dolloped on the sauce and baked to golden perfection. MMM - It never occured to me to take pictures. LOL

I am interested in trying a no cook version - probably cant use pork than. $:-\$

007bond-jb · « **Reply #33 on:** February 05, 2007, 12:24:18 PM »

Quote

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Re: Sicilian Sauces?
« Reply #29 on: January 29, 2007, 01:43:12 PM »

--------------------------------------------------------------------------------
I saw this sauce today and am making it for a pie for dinner. it smells wonderful simmering away. I can't wait to try this one out. Pics are coming.

was it the sauce I posted if so glad you liked it

Green Hornet · « **Reply #34 on:** February 17, 2007, 10:19:42 PM »

Quote from: 007bond-jb on February 05, 2007, 12:24:18 PM

was it the sauce I posted if so glad you liked it

Yes it was

Thanks for sharing it. It is in the permanant roation now. I will make up a batch just for my pies. The family likes it sweeter. Just right for me!

007bond-jb · « **Reply #35 on:** March 08, 2007, 10:05:06 AM »

Quote

Insert Quote
Quote from: 007bond-jb on February 05, 2007, 12:24:18 PM

was it the sauce I posted if so glad you liked it

Yes it was
Thanks for sharing it. It is in the permanant roation now. I will make up a batch just for my pies. The family likes it sweeter

add some grape jelly

nepa-pizza-snob · « **Reply #36 on:** March 21, 2007, 10:33:00 PM »

Here you go kids - some photos of sicilian (american) pizza

nepa-pizza-snob · « **Reply #37 on:** March 21, 2007, 10:33:37 PM »

jim · « **Reply #38 on:** May 21, 2007, 02:40:31 PM »

Heavy Tomato Puree is, unfortunately, not available at retail. But, you can purchase it at places like GFS. The "Heavy" refers to the Specific Gravity of the Puree. You can buy 1.045, 1.06 and 1.07 SG at GFS. For Thin Crust Pizza, I use 1.07 SG. It is best spread over the crust with a "frosting" type of spatula. All of these are much, much thicker than retail Puree.

Jim

candyman · « **Reply #39 on:** October 18, 2008, 03:00:48 AM »

007Bond-jb,
Looks just about like the sauce my grandma made growing up... except on her side of the tracks they used a bit more black pepper.

Want your sauce sweeter... a family secret to good sauce... cut up a good size carrot into quarters and drop it in the sauce. While simmering all day long, the carrot absorbs some of the acid from the sauce making it sweeter. We used to fight over who got the carrots (though they are suppose to be disposed of like the bay leaves).

Just a little something I thought I'd share.

Joe