dino. posted:What impressed me about the Italian food rabbit hole I went down on yesterday is that the typical dishes really don't involve very much in the way of ingredients. A little wine here, a bit of olive oil there. Hit it with time, and that's it. And the thing is? People rave about Italian food when they have it. It also means you don't have a lot of space to hide. Either you're getting good quality ingredients, or your food will taste awful. It is impressive. I make this recipe as my sauce base most of the time now. https://cooking.nytimes.com/recipes/1015375-tomato-sauce-with-onion-and-butter I just use some canned San Marzanos and if I want to I dress it up with garlic and herbs or some hard cheese or cream etc and just kinda go out from there. It's amazing how good it is just as described in the recipe though. I would suggest if you have it to just run the recipe through a pressure cooker for 20 mins, discard the onion and then hit with a stick blender. Might need a pinch of sugar to offset the acidity if you find it potent.
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Mar 11, 2019 19:18
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| # ¿ Apr 25, 2024 10:04 |
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