For the 46th Anniversary Weekend of the invention/discovery of Hot Wings at the Anchor Bar in Buffalo, New York, one would expect a killer Hot Wings recipe to mark this day... or perhaps a tangy, new version of a blue cheese dressing. But as far as Chez is concerned, it is the new addition to the Anchor Bar Lunch menu that earns the coveted distinction of Star for the Week.
Chez has taken a few liberties with the 'official recipe', and added a few tasty items that enhance the savory nature of the dish, but it is still true to the spirit of The Anchor Bar. Good job, Ivano Toscani, Executive Chef and Host at the Anchor Bar.
Ingredients
- 3 tbsp olive oil
- 1/2 large Spanish onion, peeled and sliced
- 1 tsp kosher salt
- 1 tbs ground black pepper
- 1 small/medium eggplant, sliced into rounds about ½ inch thick
- 1 small zucchini, trimmed and sliced into coins
- 1 yellow squash, trimmed and sliced into coins
- 1 pint cherry tomatoes, halved
- 1 small red pepper, cored, seeded, and sliced
- 1 pint button mushroons, roughly chopped
- 1 large garlic clove, peeled and crushed
- ½ tsp granulated sugar
- ½ cup hot wing sauce (If you want to be true to the recipe, use Anchor Bar Medium Sauce, but any wing sauce will do just fine. http://www.anchorbar.com/catalog/sauces/.)
- 1 tbsp shredded fresh basil
- 1 loaf frozen bread dough
- 1 1/2 cup shredded mozzarella
- 2 tbs butter, melted
Directions
1. Heat the oil in a large skillet or wok. Add the onion, salt and pepper and cook over medium heat for about 5 minutes, or until softened, stirring often.
2. Add the remaining vegetables, mushrooms the garlic, sugar and hot wing sauce. Stir well. Cover the pan and cook over low heat for about 25 minutes, or until the vegetables are tender but still retain their shape. Stir gently from time to time.
3. At the end of cooking, drain mixture into colander, reserving ½ cup of liquid. Check the seasoning and sprinkle with the shredded basil. Toss to combine and set aside to cool to room temperature.
4. With a prepared dough ball that you have thawed in refrigerator overnight. Let rise, punch down and roll out into 9x5inch piece. Set aside.
5. Mix two cups of the cooled ratatouille mixture with cheese. Add back enough of the reserved liquid to maintain a moist mixture.
6. Place the mixture down the middle of dough. Brush all edges of dough with a small amount of water. Fold top flap onto bottom flap about 1in from the bottom. Press and seal with your finger. Lift bottom inch and fold over top and seal with your finger. Fold in both ends and press with your finger.
7. Apply melted butter to top of dough. Bake in a 350°F pre-heated oven for 35 minutes or until golden brown. 
