Cooking with Cal: Pomegranate Bruschetta & Roasted Bell Pepper Sauce with Sausage Clusters
LEE COUNTY, Fla. — Our buddy Chef Cal with Bruno’s of Brooklyn in Downtown Fort Myers joined us within the ABC7 studio once more to cook dinner one other scrumptious meal!
APPETIZER: Pomegranate Bruschetta
Components:
- 3 Cups Pomegranate Seeds
- 2 Oz. Basil, Chopped
- 4 Oz. Shallot, Chopped
- 1 Tablespoon Orange Zest
- 1 16 Oz. Log Brie Cheese, Reduce on a Bias
- 4 Slices Baguette, Reduce on a Bias
- Balsamic Fig Infused Discount
- Himalayan Pink Salt and Recent Floor Pepper
- Natural First Chilly Press Additional Virgin Olive Oil
- Italian Flat Leaf Parsley
Technique:
- Preheat your oven on 350 levels
- Lay out your bread on a baking pan and high with Brie
- In a big mixing bowl mix Pomegranate seeds, Shallots, Orange Zest, Basil, Salt and Pepper to style and Olive Oil
- Combine effectively and let stand
- Bake your bread for five minutes or till the cheese begins to soften and take away from oven
- Plate your bread and spoon Pomegranate combination over the cheese
- Spoon glaze over Pomegranate combination
- Garnish with Italian Flat Leaf Parsley
PREVIOUS COOKING WITH CAL SEGMENTS:
ENTREE: Roasted Bell Pepper Sauce with Sausage Clusters
Components:
- 6 Giant Pink Bell Peppers, Roasted over an open flame
- 8 Oz. Candy Sausage, Faraway from casing and damaged into clusters
- 2 Oz. Entire Almonds
- 2 Oz. Entire Garlic
- 4 Oz. Canned Peeled San Marzano Plum Tomatoes
- 8 Oz. Excessive High quality Dried Imported Rigatoni Pasta
- Himalayan Pink Salt and Recent Floor Pepper
- Natural First Chilly Press Additional Virgin Olive Oil
- Italian Flat Leaf Parsley
Technique:
- Char your peppers on a open flame similar to a grill or range high and put aside to chill
- Deliver a pot of water to a speedy bowl
- Peel charred pores and skin off your peppers and removes seeds and stalk
- Place in your blender alongside Garlic, Almonds, Olive Oil, Plum Tomatoes and Salt and Pepper to style
- Evenly coat the underside of a sauté pan and convey to excessive warmth
- Add your sausage clusters and brown
- Drop your pasta and cook dinner to Al Dente texture (roughly 8 minutes)
- Add 8 Oz. Blended pepper combination to your sausage and scale back for 3 minutes
- Drain your pasta and add to your sauce
- Toss effectively and plate
- Garnish with Italian Flat Leaf Parsley
AND ENJOY!!
Go to Bruno’s of Brooklyn in Downtown Fort Myers at 2112 Second Avenue!
