This is an Italian-American dish that originated in Sicily and then came to Detroit through Italian immigrants who settled there. It’s made in numerous ways, including without tomatoes, but two aspects remain constant: It’s always served at room temperature and it’s served over meat, chicken or fish but most typically beef. I grew up eating it abundantly spooned over thinly pounded round steak breaded in seasoned crumbs and broiled. Delizioso!
I’m pretty certain that this versatile sauce could be used to add flavor for a variety of dishes like breaded chicken cutlets, grilled swordfish and eggplant. A word to the wise: Make extra, you’ll want to eat this sauce again the next day! (and next week I’ll have another recipe for you on how to use it!)
Ciao for now,
Originally posted 2015-08-10 19:31:29.