Casoncelli in Roasted Tomato Sauce with Grilled Portabella Mushrooms
Used in this casoncelli filling speck is an Italian cured meat similar in characteristic to prosciutto with a longer aging process that also involves juniper berries. Speck is smoked after the curing process and is often used in Italy as a traditional antipasto
Ingredients
- 6 ea roma tomatoes
- 2 ea large portabella mushrooms
- 4 ea garlic cloves, peeled
- 6 ea fresh thyme sprigs
- 1 Tbsp extra virgin olive oil
- 4 oz pecorino Romano (shaved)
- TT light brown sugar
- TT salt and pepper
Directions
Lightly coat tomatoes with garlic, olive oil, thyme, 1 pinch of sugar, salt and pepper and roast at 400°F. Remove thyme sprigs and skin from tomatoes and reserve a few roasted tomatoes for garnish. Puree the remaining ingredients into a sauce, thinning with some water if necessary. Season and plate with grilled portabella mushroom caps and shaved pecorino Romano.
