This incredibly simple tomato sauce is Chicago chef Tony Mantuano’s secret weapon in the summer. He marinates peak season tomatoes with olive oil, basil and shallots before spooning the over grilled fish or piling it on grilled bread. Tony also loves to toss the sauce with chopped fresh mozzarella, cooked pasta and olive oil. Slideshow: More Tomato Recipes
Advertisement
The name Chicago comes from the Algonquin word chicagoua, which some historians say means "ramp"—a wild onion with a delicious garlicky flavor. That's one reason Chicago chefs like Tony Mantuano feel a sentimental attachment to the pungent spring plant. (Scallions are also great substitutes.) More Pizza Recipes
Tony Mantuano created this recipe, also adapted from Wine Bar Food, in homage to the Calçotada in Spain. The Catalan festival celebrates the harvest of calçots, which are slender onions similar to baby leeks. After peeling the charred outer layers, festival-goers dip the softened onions in a vibrant romesco sauce, which Mantuano makes with sweet red bell peppers. "It's fantastic," Mantuano recalls. "Everyone has black fingers from the char."
In this recipe, adapted from Wine Bar Food by Tony Mantuano and his wife, Cathy, lush ricotta-filled crêpes bake in a rich marinara sauce. Plus: F&W's Ultimate Italian Cooking Guide
For these delicious roast pork sandwiches, Chicago chef Tony Mantuano spreads a rub of garlic and spicy Aleppo pepper on boneless pork shoulder or pork leg. Slideshow: More Tasty Sandwiches