Dinner DeeAs recipes: Easy Italian Essentials

Dinner DeeAs: Easy Italian Essentials

Today, 2 ideas for dinner all the way from Italy. We have culinary classics done right, the way not just Mamma but Nonna made it. Grab the recipes at http://www.DinnerDeeAs.com and if you make it, send us a picture! E-mail us at DinnerDeeAs@fox.com or @DinnerDeeAs on Instagram. Watch Dinner DeeAs every weekday at 1p ET on FOX13.

Our guest today is from the Best Italian Restaurant in Tampa, for the 3rd year in a row-according to Tampa Magazine. Paul Varsalona is with us from Esposito's. When he was last here, Paulie shared how he made Rigatoni Vodka and a veal dish, Saltimbocca alla Romana. Today he has 2 recipes straight from the menu at Esposito's, which is also celebrating its 5th anniversary this month. First, we'll make Bucatini Amatriciana, a simple dish which also happens to be a classic. But before that, how to make one of his best sellers: Eggplant Parmesan Sorrentina.

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Eggplant Parmesan Sorrentina

Ingredients

• 2 eggplant (sliced, cut into ½" medallions)
• 6 eggs, whisked
• 1 cup flour
• ½ cup olive oil (¼ for sautéing, ¼ for sauce)
• 48 oz San Marzano tomatoes with juice
• 7 basil leaves or 2 stems
• 14 (2 oz) slices whole milk mozzarella cheese
• 6 ounces grated Parmesan cheese

Directions

1. Dip eggplant slices in flour and egg, then pan fry with olive oil for about 4 minutes (2 minutes per side).
2. Combine whole San Marzano tomatoes, olive oil, basil, and salt in pot. Cook for 2 minutes.
3. In baking dish, layer eggplant, sauce, and cheese. 
4. Add slice of mozzarella to sauce before adding final sauce layer.
5. Bake in oven at 500°F for about 4 minutes.

Bucatini Amatriciana

Ingredients

• 1 lb bucatini pasta (Paul prefers De Cecco brand)
• 1 ½ tbsp salt (for pasta water)
• 8 oz guanciale or pancetta, diced
• 8 oz olive oil
• 1 tbsp fresh garlic, chopped
• pinch of red pepper flakes 
• 2 Roma tomatoes, diced
• 12 oz pasta water
• 16 oz San Marzano tomatoes with juice 
• ¾ cup Parmesan cheese 
• 2 tbsp cracked black pepper 
• chopped fresh parsley for garnish

Directions

1. Boil water with salt, add bucatini, and cook 8-9 minutes.
2. Cook guanciale or pancetta in sauté pan with olive oil for 3 minutes.
3. Add garlic, red pepper flakes, and diced tomatoes; cook for 1 minute.
4. Add pasta water; cook for 1 minute.
5. Add San Marzano tomatoes; cook for 1 minute.
6. Add bucatini pasta into sauce pan. Turn off heat, add Parmesan cheese, flip, and serve; cook for 1 minute.
7. Garnish with olive oil, black pepper, Parmesan, and parsley.

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