It's another Olivia's Wednesday morning!
Harry and Yanni were in the Olivia's Kitchen and joined us via Skype while preparing Pasta Pomodoro and roasted vegetables.
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You can check out the recipes below:
Roasted Vegetables
2 cups Green Zucchini
2 cups Yellow Squash
2 cups Broccoli
2 cups Cauliflower
1 tsp Sea Salt
1 tbsp Black Pepper
1 pint Berry Tomatoes
3 tbsp fresh Garlic
2 tbsp fresh Rosemary
1/2 cup E.V.O.O.
1 tbsp Oregano
Chop all your vegetables, keeping in mind to keep them all similar in size. Toss them together with the E.V.O.O., garlic, & the seasonings. Spread them out evenly on a baking sheet. Roast uncovered in the oven preheated at 400*F for approximately 10 minutes or until lightly browned.
Pomodoro Sauce
4 Quarts Italian Tomatoes Total
(2 quarts crushed & 2 quarts chopped)
1/2 cup sun dried tomatoes- julienned
1/2 cup fresh Garlic
1 cup Shallots - diced
1/2 cup E.V.O.O.
1 cup fresh Basil
1 tbsp Black Pepper
1/2 cup Brown Sugar
1 cup Chicken Stock
1 Carrot - shredded
1/2 cup fire roasted Red Peppers
In a heavy bottom pot on med - high heat, add the E.V.O.O., garlic, shallots, & carrots. Sauté until tender and fragrant. Deglaze with chicken stock. Add remaining ingredients. Turn heat back to medium. Let simmer for approximately 10-12 minutes. Enjoy!