, the Harrisburg-based pasta company, will celebrate its 100th anniversary by giving away free pasta from 11 a.m. to 7 p.m. Wednesday, Oct. 1, in Market Square, Downtown.
Dawn Moore of Warren (above) won a Pittsburgh-area cook-off earlier this month. Servings of her dish, Italian Sausage and Fire-Roasted Tomato Soup with Parmesan Crisps (see recipe below), will be distributed from the San Giorgio 100th Anniversary Food Truck, which also will visit Philadelphia and Baltimore later in October.
Ms. Moore and two additional finalists prepared their dishes in a cook-off at La Tavola Italiana
on Mount Washington for judges Mike Clark, news anchor for WTAE-TV; Chris Fennimore of "QED Cooks"; and Carmela Giaramita, one of La Tavola’s owners.
Ms. Moore won $5,000 and the opportunity to help dish out her soup and other pasta dishes in Market Square.
San Giorgio is also making a $5,000 donation to Just Harvest
ITALIAN SAUSAGE AND FIRE-ROASTED TOMATO SOUP WITH PARMESAN CRISPS
1 cup freshly grated parmesan cheese
1 pound mild or hot Italian sausage
1 tablespoon extra-virgin olive oil
1 large sweet onion, finely minced1 medium green bell pepper, finely chopped1 banana pepper, finely chopped6 cups chicken stock3 cloves fresh garlic, pressed or finely minced1/2 teaspoon salt1/4 teaspoon ground black pepper2 14- to 15-1/2-ounce cans diced fire-roasted tomatoes, divided1 cup dry San Giorgio orzo pasta2 cups fresh baby spinach, chopped3 tablespoons fresh oreganoPreheat
oven to 350 degrees. Divide
the fresh parmesan cheese into small mounds on a parchment-lined baking sheet (size based on your preference). Bake
cheese mounds for 3 to 5 minutes until the cheese starts to brown. Remove from oven and place pan on a cooling rack to cool completely. In
a large pot, cook the Italian sausage over medium-high heat until crumbly and browned, about 10 to 12 minutes. Transfer sausage to a dish and drain any grease from the pot. In
the same pot, add the olive oil, onion, green pepper and banana pepper. Saute, stirring occasionally, until vegetables begin to soften (about 6 to 8 minutes). Add
the chicken stock, garlic, salt, pepper and one can of fire-roasted tomatoes to the pot. Cover and increase heat to medium-high and bring to a boil, then let simmer for 15 minutes. Puree
the other can of tomatoes in a food processor or blender until smooth. Add
the pureed tomatoes and cooked sausage to the pot. Add
the pasta to the pot and cook, uncovered, for 8 to 10 minutes until the pasta is tender.Add
the spinach and oregano just before serving, stirring until they begin to wilt (about 30 to 45 seconds).To
serve, place one cheese crisp in the bottom of each soup bowl. Ladle the soup into the bowls and top each with another cheese crisp. Serve with crusty rolls or bread, if desired. Serves 6.
-- Dawn Moore
San Giorgio photos