Emeril’s Italian Essence Recipes

Emeril’s Alphabet Soup

• 2 tablespoons extra-virgin olive oil
• 1 ½ cups chopped yellow onion
• 1 teaspoon minced garlic
• ½ teaspoon salt
• 1 teaspoon Emeril’s Italian Essence OR ½ teaspoon dried basil, ½ teaspoon dried oregano
• ¼ teaspoon fresh ground black pepper
• 2 28 oz cans whole peeled tomatoes
• 2 15oz cans tomato sauce
• 3 Tablespoons tomato paste
• 2 cups Emeril’s All Natural Organic Vegetable Stock
• 1 teaspoon sugar

Heat the oil in a large heavy pot over medium heat. Add the onions, garlic, salt, basil, oregano and pepper, and cook stirring, until soft, about 5 minutes. Place the tomatoes in a large mixing bowl and squeeze with spoon or hands to break into small pieces. Add the tomatoes, tomato sauce, tomato paste, stock and sugar to the pot with the onion and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low and simmer, uncovered for 45 minutes, stirring occasionally with a long handle wooden spoon. Using oven mitts or pot holders remove pot from the heat and use the sauce as needed. You can store this sauce in an airtight container in the refrigerator for up to four days or freeze for up to four months. Yield: 10 cups (2 ½ quarts)

Turkey Meatballs

• 1 pound ground turkey
• 2 Tablespoons Emeril’s Italian Essence
• ½ cup chopped onion
• 1 teaspoon finely chopped garlic
• ¼ cup finely grated Pecorino Romano cheese
• 1 teaspoon Worcestershire sauce
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup bread crumbs
• 1 egg
• 1 Tablespoon olive oil

Preheat oven to 350 F.  In a mixing bowl combine all ingredients except olive oil. Mix well and form into 16 equal size meatballs. In a skillet heat oil until ho but not smoking and brown meatballs, stirring occasionally to ensure even cooking. Transfer skillet to the oven and bake until meatballs are cooked through, about 8 minutes. (Alternately: Finish simmering meatballs in my Homestyle Marinara or Kicked Up Tomato Pasta Sauce.