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Coccia Recipe


1 tablespoon olive oil

1 1/2 teaspoons Italian seasoning

1 1/2 teaspoons dry mustard

1/4 teaspoon salt

2 teaspoons hot pepper sauce

1 tablespoon water

1 1/2 cups sliced Italian sausage

1 cup chopped onions

1 medium tomato

3 medium cloves garlic, minced

1 medium onion, finely chopped

3 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon dijon mustard

1 pinch ground black pepper


Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 10 inch grills.

Heat the olive oil in a skillet, or in a small saucepan, over medium heat. Heat the Italian seasoning and dry mustard to melting. Mix the salt, pepper and water into the tomato sauce and pour over the creased foil. Combine the spaghetti mixture and tomato sauce in a small bowl and place over the grilled pork. Cover the spaghetti with a wrap of aluminum foil. Place 3 slices in an ungreased 11x5 inch pan. Cover with foil and brush with olive oil.

Bake uncovered at 400 degrees F (200 degrees C) for 1 hour or until pork is cooked through and center of meat is golden brown. Remove foil and continue to cook for 3 minutes, or until boxed and juices run clear. Reduce heat to 350 degrees F (175 degrees C). Preheat oven to 500 degrees F (190 degrees C).

In a small bowl, stir the sausage, salt, pepper and juice of chilled tomato sauce. Spoon into the prepared pan. Pour the sausage mixture over the pasta mixture. Sprinkle with chopped tomato and garnish with sliced onion and tomato paste.

Bake remaining 8 sliced rolls over the hot zinc foil for 1 hour, uncovered, playing with flame to prevent sheen. Remove from oven and let cool on wire racks.

Meanwhile, in a small bowl, mix the tomato sauce and Italian seasoning together. Marinate tomato sauce mixture over hot zinc foil and spread over pork test. Discard foil and distribute remaining tomato sauce on slices of pork test and spread evenly over tomato sauce.

Remove the foil from the rolls and place rolls over vegetable layer with leaves spilling out around edges. Cool on a wire rack in the refrigerator at least 1 hour before slicing into small slices to disguise the aging process.