Italian Tre Formaggi and Balsamic Tomato Sauce Hot Dog

A not so average Italian style gourmet hot dog!

  
     This is a nice combination of hot dog topping flavors.  I did not want to make the same old pizza dog that many other chefs cook.  I had just a couple of spoonfuls of Italian 3 cheese mix (tre formaggi) leftover from the recipes that were posted 2 days ago.  I am glad that I saved the tiny amount of leftover cheese mix.
     I first thought of making this hot dog like an Italian baked ziti.  On second thought, I figured that the hot dog bun would become very dried out and possibly burnt.  I thought that it may be best if the 4 cheese mix was only warmed and partially melted over the hot dog and bun in the oven.  The sauce is very simple and it tastes like a dark chunky sweet tomato relish.  

 
     Tre Formaggi:
     This recipe is enough for several portions!  Never add salt or pepper to tre formaggi or the delicate "sweet" flavor of the cheese will be lost! 

     Place 15 ounces of ricotta cheese in a mixing bowl.

     Add 3 ounces of finely grated parmesan cheese.

     Add 5 ounces of grated mozzarella cheese.

     Add 1 tablespoon of minced Italian parsley.

     Add 1 whisked egg.

     Mix the ingredients together.

     Chill the tre formaggi mixture in a refrigerator.  

     Balsamic Tomato Hot Dog Sauce:  

     Heat a saute pan over medium low heat.  

     Add 1 teaspoon of olive oil.

     Add 1/2 teaspoon of finely chopped garlic.  

     Saute the garlic, till it becomes a golden color.  

     Add 1 coarsely chopped imported Italian canned peeled plum tomato and its own juices.  

     Add sea salt and black pepper.  

     Add 1 pinch of oregano.  

     Add 1/2 tablespoon of balsamic vinegar.  

     Add 1/4 teaspoon of sugar.  

     Simmer and reduce the sauce, till it becomes a medium tomato sauce consistency.  

     

     Italian Tre Formaggi and Balsamic Tomato Sauce Hot Dog:
     Cook 1 all beef Coney Island style hot dog in boiling water, till it begins to plump up.
     Heat a saute pan over low heat.
     Add 1 teaspoon of olive oil.  

     Add the plumped hot dog.
     Lightly grill the hot dog.
     Place the hot dog on a hot dog bun.  

     Use a spoon to spread the Italian 3 cheese mixture over the hot dog and bun. 

     Place the hot dog and bun on a baking pan.
     Bake in a 350º oven, till the cheese becomes warm and partially melted.  

     Place the hot dog with the warm Italian 3 cheese topping on a plate.
     Spoon a little bit of the balsamic tomato sauce over the cheese on the hot dog.
     Garnish the plate with an Italian flat parsley sprig, olives, sport peppers and dill pickle.  

  
     Cheesy and yummy!  The balsamic vinegar adds a deep sweet flavor to the tomatoes.  The sauce tastes like a rich tomato relish.  The all beef thin coney style hot dog tastes great with the topping.  I am glad that I created this hot dog topping recipe.  It turned out to be delicious!  Ciao Baby!  ...  Shawna