St. Louis dinner

[dysonman1]

This is why a good chefs knife is it important. My Italian husband has definite memories of childhood dishes Grandma made. Once I introduced him to all the Italian flavors of St. Louis style cooking, he was hooked.

 

[dysonman1]

About a quarter cup of Greek olive oil in a nonstick skillet with the Sofrito

 

[dysonman1]

Let’s add the red wine. And we will reduce it until the wine becomes a syrup. That’s why we have a gas stove.

 

[dysonman1]

The secret. Don’t tell anyone. No one knows what provel cheese is. Unless you live in St. Louis.

 

[dysonman1]

All the mushrooms, Italian sausage, three types of tomatoes, and two kinds of cheese get folded into al dente penne pasta. Not to mention the red and green bell peppers along with the fresh basil from the plant in my kitchen.

 

[dysonman1]

Fit for a king. Or a queen. I have a lot of friends. Lol.

 

[parunner58]

Tom that looks delicious. That Provel Cheese sounds good to, might be a good type to try in lasagna. I was at a car show years ago with a friend, wish i would have known about it would have bought some to bring home.

 

[dysonman1]

Provel

It's so good to use on Pizza because it melts beautifully and stays melted for an ooey gooey consistency that stays for a while as the pizza cools. I love using it in lasagna. In the cheese mixture, not as the only cheese in lasagna.

 

[parunner58]

Tom, that sounds good. I may do a search online and see if there are places that may ship it. There are foods from where I lived in Pennsylvania that I have found places that ship now. Wish I could get my wife to do a food road trip.

 

[dysonman1]

Mr. Zakk got the scraps from the plates.