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Recipes Featuring Patsy’s Tomato Basil Sauce

EGGPLANT PARMIGIANA

  • 2 medium eggplants (about 1 pound each)
  • 1/2 cup all-purpose flour, for dredging
  • 2 large eggs, lightly beaten
  • 1 cup fine dry breadcrumbs
  • 1/2 cup olive oil
  • 3 cups (24 ounces) Patsy’s Tomato Basil Sauce
  • 8 ounces sliced mozzarella cheese
  • 1/4 cup (4 tablespoons) grated Parmesan cheese
Preheat oven to 375º F. Trim the eggplants, peel and cut into 1/4 inch-thick rounds. Dredge each eggplant slice in flour, dip into egg mixture and coat with breadcrumbs. Heat olive oil in a large skillet and saute the eggplant (a few slices at a time) on both sides until they are golden brown. Drain on paper towels. Salt and pepper, to taste. Divide the ingredients in half. Arrange a layer of eggplant slices on the bottom of a greased heatproof casserole. Cover with 1 1/2 cups of Patsy’s Tomato Basil Sauce, 4 ounces of mozzarella cheese, and 2 tablespoons of Parmesan cheese. Repeat the procedure, creating a second layer with the remaining ingredients. Bake uncovered for 20 minutes. Yield: 4 servings

 

CHICKEN CACCIATORA
  • 10 ounces fresh mushrooms, sliced
  • 4 skinless and boneless chicken breast halves
  • 1/2 cup all-purpose flour, for dredging
  • 1/2 cup olive oil
  • 3 cups (24 ounces) Patsy’s Tomato Basil Sauce
  • 1/4 cup dry white wine
  • 1/4 cup sweet Marsala
  • 1 cup chicken stock, or water
  • 1 tablespoon butter
Blanch mushroom slices in boiling water for 2 minutes. Drain and set aside. Rinse the chicken under cold water and pat dry with paper towels. Dredge the chicken in flour, shaking off the excess. Heat olive oil in a large skillet and saute the chicken breast halves until lightly browned, about 1 minute on each side. Drain excess oil from skillet and add Patsy’s Tomato Basil Sauce, white wine, Marsala, stock, and butter. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Salt and pepper, to taste.
Yield: 4 servings

 

BAKED ZITI SORRENTINO
  • 1 pound ziti pasta, cooked to package directions
  • 8 ounces ricotta cheese
  • 4 cups (32 ounces) Patsy’s Tomato Basil Sauce
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
In a large saucepan, bring Patsy’s Tomato Basil Sauce to a boil. Remove from heat, reserve 2 cups of sauce and set aside. Add the ricotta and cooked ziti to the sauce remaining in the pan. Mix well and simmer until ingredients are thoroughly heated. Spoon the mixture into a greased heatproof casserole. Pour the reserved sauce over the mixture and top with mozzarella and Parmesan cheese. Broil until cheese is melted.
Yield: 4 servings
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Patsy's Italian Restaurant, Inc.
Our Original and Only Location in Manhattan
236 W. 56 Street (Map)
(between Broadway and Eighth Avenue)
New York, NY 10019
For Reservations call: (212) 247-3491
We Do Not Take Reservations online or on our 800 Number
For questions with online orders only : (800) 372-8797
For information about Patsy's products: sales@patsys.com
For comments about this website: andy@patsys.com
page last updated : March 31, 2008