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.
Click here for a printable version of the recipes below. If you make either of them, send us a photo and let us know how it turned out!
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Eggplant Parmesan SorrentinaIngredients
2 eggplant (sliced, cut into ½” medallions)
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
Dip eggplant slices in flour and egg, then pan fry with olive oil for about 4 minutes (2 minutes per side).
Combine whole San Marzano tomatoes, olive oil, basil, and salt in pot. Cook for 2 minutes.
In baking dish, layer eggplant, sauce, and cheese.
Add slice of mozzarella to sauce before adding final sauce layer.
Bake in oven at 500°F for about 4 minutes.
Bucatini AmatricianaIngredients
1 lb bucatini pasta (Paul prefers De Cecco brand)
1 ½ tbsp salt (for pasta water)
8 oz guanciale or pancetta, diced
1 tbsp fresh garlic, chopped
pinch of red pepper flakes
16 oz San Marzano tomatoes with juice
2 tbsp cracked black pepper
chopped fresh parsley for garnish
Directions
Boil water with salt, add bucatini, and cook 8-9 minutes.
Cook guanciale or pancetta in sauté pan with olive oil for 3 minutes.
Add garlic, red pepper flakes, and diced tomatoes; cook for 1 minute.
Add pasta water; cook for 1 minute.
Add San Marzano tomatoes; cook for 1 minute.
Add bucatini pasta into sauce pan. Turn off heat, add Parmesan cheese, flip, and serve; cook for 1 minute.
Garnish with olive oil, black pepper, Parmesan, and parsley.
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