Sugo finto (“Fake” Sauce)

Ingredients

• 1 medium or 1 large onion, preferably red
• 1 medium stalk celery
• 1 medium carrot
• A spring of fresh parsley, sage and rosemary
• A splash of red wine
• 1/2 large can, or 400g (14 oz) fresh, tomatoes
• Salt and pepper
• Olive oil

Instructions

1. Finely chop the onion, carrot, celery and herbs together into a rough paste.
2. In a saucepan or braiser, sauté the vegetables and herbs gently in olive oil until it is perfectly tender, taking care not to brown the onions. A pinch of salt and a few drops of water as you sauté will help things along and avoid browning.
3. Add a splash of red wine and let it evaporate. Then add the tomatoes to the pot. Let everything simmer for a good 30 minutes or so, stirring from time to time, until you have a nice, thick sauce.
4. Serve with the pasta of your choice.

Seasoned Roasted-Corn Salad Cups

INGREDIENTS

• 3/4 teaspoon sweet paprika
• 1/2 teaspoon light-brown sugar
• 3/4 teaspoon chopped fresh thyme leaves
• Coarse salt
• 6 ears corn, shucked
• 
  
• 1/2 jicama, peeled and cut into 1/2-inch pieces (2 cups)
• 2 small poblano chiles, seeded, stemmed, and cut into 1/2-inch pieces (1 cup)
• 1/2 cup packed fresh cilantro leaves
• 3 tablespoons extra-virgin olive oil
• 4 1/2 ounces queso fresco, crumbled (1 cup)
• 1 tablespoon fresh lime juice
• 1 cup sour cream

DIRECTIONS

1. Stir together paprika, sugar, thyme, and 1 1/2 teaspoons salt.
2. Char corn over the flame of a gas stove or in a broiler, turning with tongs, until blackened and blistered, about 3 to 4 minutes each. 
3. Let cool, then cut kernels into a large bowl. Toss with jicama, chiles, cilantro, oil, cheese, and lime juice. 
4. Season lightly with salt.
5. Place 1 tablespoon sour cream in each of eight 1-cup glasses. 
6. Sprinkle each with 1/4 teaspoon paprika mixture. Fill each with 3/4 cup corn salad. Top with remaining sour cream and paprika mixture; serve.