Pepperoni Ýsa Haddock In Pepperoni Sauce Recipes

PEPPERONI PASTA

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the spaghetti sauce, mushrooms and pepperoni. , In a greased 13x9-in. baking dish, layer with half the pasta and meat mixtures. Sprinkle with 1/2 cup each mozzarella and provolone cheeses. Repeat layers. Sprinkle with Parmesan cheese. , Bake, uncovered, at 400° for 30-35 minutes or until heated through. Let stand for 15 minutes before serving.

MIKE ISABELLA'S PEPPERONI SAUCE (FOR PASTA)

Steps:

• Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil shimmers.
• Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.
• Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.
• Add the tomatoes and their juices (to taste), the broth and the bay leaf; stir to incorporate.
• Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally.
• The pepperoni slices will be soft, with a deeper color.
• Remove from the heat.
• Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf); puree until smooth.
• The sauce is ready to use. Or cool, cover and refrigerate or freeze.
• NOTE: Toast the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color. This only takes a couple of minutes.
• He also recomends using San Marzano tomatoes for this recipe.

PEPPERONI HADDOCK (PEPPERONI-YSA IN ICELANDIC)

Steps:

• Preheat oven to 200C (390F). Spray an oven-proof baking dish w/PAM, spread the cooked rice evenly in the dish & set aside.
• Cut the fish into pieces & dust them w/flour seasoned w/salt + pepper.
• Heat olive oil in a non-stick frying pan, cook the fish quickly till golden brown on both sides & place evenly on top of rice.
• Add pepperoni (chorizo or bacon if using) + sliced mushrooms to the frying pan & cook over a fairly high-heat for 3-4 minutes.
• Add cream + tomato paste & bring to a slow boil. Remove from heat & pour sauce over the fish & rice.
• Sprinkle grated Parmesan cheese over the top & bake till the cheese is golden brown & bubbling. Serve immediately.
• NOTE: If you're at all like me, you hate to open a can of tomato paste to use 1 tbsp, so feel free to sub ordinary ketchup or even chili sauce which I would personally favor.