Sfincione is a thick Sicilian pizza, or more precisely a focaccia bread, topped with tomatoes, onions, anchovies and grated cheese, seasoned with wild oregano. Outside Italy, "Sicilian pizza" is used to describe all kinds of things, but until the 19th century, Sfincione (loosely translated as "thick sponge") was the kind of pizza usually consumed on the streets of western Sicily.
Are you familiar with North African meatballs at all? Apparently, they're a thing and I'm in love! This particular lamb meatball recipe called to me because of the ingredients used in Tunisia and Morocco (also two countries that use a helluva lot of tomatoes).
I LOVE Indian food. I've been a fan since high school and not only because it's spicy (not all Indian dishes are) but because it's so accessible as a cuisine. There's a dish for everyone, literally.
Tis the season to eat a helluva alotta soups guys and I'm OK with it. I used to not care for soups much as a kid, but as I've matured (in both age and palette), I've come to appreciate the versatility and practicality of soups in general.
Stuffed eggplant is a staple dish in Calabria, Italy. One that my parents' would always cook for all of us on special occasions. It holds a very special place in my heart (and stomach).
Most of you are well aware of our spicy vegan Tomato 'Nduja by now. You've either picked it up at our Greenmarket stands, our online shop or your local specialty food store BUT did most of you know that you can (and should be) using this amazing condiment my mom created on EVERYTHING?
In my understanding, a pastitsio should hold together more or less- like a lasagna. Using bucatini, the noodles themselves create a perfect, tangled nest. Baked and rested, you can cut into the pastitsio and the slices will hold together because of the chaos of those long strands.
many rich and savory dishes require baking like the Sartù di Riso al Ragú (Neapolitan Rice Timbale). Sartù is the Italianized version of the French word sur tout meaning 'above all' a reference to the rice that covers the rich and delicious stuffing.
Winter's hard for producers like us. Mainly because we deal with regional tomatoes and right now the North East is C-O-L-D! Not ideal weather for growing tomatoes. Tomatoes like the heat (dry and salty air with lots of sunlight ideally).
We're tri-lingual here at the Saucery! Did you know? These images pretty much sum up our 2018 very nicely. A WHOLE LOTTA tomatoes, smiles, colors, family at the center of it all and positive vibes all around.
I'll keep it short this week because it's the holidays and, well, I need a break from talking (and writing). Being a native New Yorker and running a New York City based company, I thought it super fitting to send you a video of the yule log.
I explained to my customer that I was not a farmer but a small producer who sources produce from a network of 23 + farms and coops directly. We take whatever they deem as "ugly" or "seconds" and cook, preserve and pickle them into a pantry product that can be enjoyed by customers year round.