Rich Sauce for Pasta
- Thread starter Rose11
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Here, I'll sub for him until he's back.
How about slicing the garlic with a razor so it melts in the oil ?
I've had both the sauces. However, the Victoria I had was sausage, not marinara and I wasn't crazy about the flavour of the sausage.Haha yup...
Italian food isn't good. It's 90% carbs and a bit of meat and tomato sauce and cheese.
What did Italians eat before the Spaniards introduced Europeans to the tomato via South America.as they behave like they invented the tomato?
Just like Mexican food do not mix Italian food with American Italian food.
A typical italian meal will always start with veggies or salad. and fruits are pretty much present at every meal and often between meals.
This dude annoys the hell out of me but I really enjoy his food. Recipes are easy to follow and are easily do-able at home.
www.billyparisi.com
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Elevate your everyday cooking with my foolproof step-by-step recipes will render delicious perfect results every time you make them.
History of Italian Cuisine - Roman Empire and the Middle Ages - Life in Italy
The history of Italian cuisine is long, rich. We'll have a quick overview of Italian food in the Roman Empire and cuisine in the Middle Ages.
lifeinitaly.com
History of Italian Renaissance cuisine and the Middle Ages - Life in Italy
History of Italian Renaissance cuisine and Later Middle Ages and how the discovery of America impacted the way Italians cook.
lifeinitaly.com
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Thanks Miss Croft: Like most information, it’s history and associated accuracy is questionable and is often slanted..History of Italian Cuisine - Roman Empire and the Middle Ages - Life in Italy
The history of Italian cuisine is long, rich. We'll have a quick overview of Italian food in the Roman Empire and cuisine in the Middle Ages.
History of Italian Renaissance cuisine and the Middle Ages - Life in Italy
History of Italian Renaissance cuisine and Later Middle Ages and how the discovery of America impacted the way Italians cook.
The following is also directly from your reference article .
“Many may not know that dried pasta, today a quintessentially Italian thing, was brought to the country, specifically to Sicily, by the Arabs, who appreciated the fact it was easy to carry and preserve, hence perfect for long sea trips and sieges.”
Here is another thread with a different slant
The Origins of Pasta
Didn’t Marco Polo bring noodles to Italy from China? Or wasn’t pasta eaten in Etruscan Italy? Jonathan Biderman explores the numerous and durable myths that surround the origins of pasta.
www.greatbritishchefs.com
Just happy pasta is around.
It depends a lot on what you mean by "a rich sauce" OP, but if you are doing bolognese you would do well to listen to Redshirt.
Mushrooms are the way to go if you mean "umami flavour" here.
Also, listen to him about rigatoni if you are making a sauce that has lots of "stuff" in it. Getting the sauce caught in the pasta like that is great.
You can also go very simple and use Hazan's recipe.
1 can peeled plum tomatoes (You can use fresh tomatoes but it isn't really necessary.)
half a stick (or a bit more) of butter (you should slice it up some)
an onion (or some shallots). Slice it in half or quarters. Don't go smaller than that.
Put everything in a pot. Break up the tomatoes.
If the butter isn't salted, add some salt to taste.
Cook over medium heat until it bubbles, then lower the heat and let it simmer.
Let the liquid reduce down to basically nothing. (~45 minutes, but other than stepping in and stirring it every 10 minutes or so, you don't have to do anything.)
Lovely base for anything else you want to do with a basic red sauce.
1 can peeled plum tomatoes (You can use fresh tomatoes but it isn't really necessary.)
half a stick (or a bit more) of butter (you should slice it up some)
an onion (or some shallots). Slice it in half or quarters. Don't go smaller than that.
Put everything in a pot. Break up the tomatoes.
If the butter isn't salted, add some salt to taste.
Cook over medium heat until it bubbles, then lower the heat and let it simmer.
Let the liquid reduce down to basically nothing. (~45 minutes, but other than stepping in and stirring it every 10 minutes or so, you don't have to do anything.)
Lovely base for anything else you want to do with a basic red sauce.
Also pasta water is your friend. Friendly amt of salt in the water and save a 1/2-1 cup of pasta water after cooking the pasta(al dente) the pasta water can help elevate your sauce. Especiaply if you freeze homemade sauce and reheat, the extra pasta water(not too much) will help the sauce alot(in texture/viscosity and also allows the sauce to stick to pasta better)
