Today we want to propose a tasty sauce for all types of pasta. We are talking about the sauce with pureed tomatoes and eggplant. A sauce rich in flavor, hearty and fragrant. Perfect for this period, in which eggplants…
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Italian Sauce
Penne all’arrabbiata are a classic of popular Roman cuisine. It seems that the recipe was born at the beginning of the 1900s from the imagination of an innkeeper who wanted to create a variation of the already famous bucatini…
The original recipe of Ragù alla Bolognese was deposited in 1982. It calls for the use of pancetta, which I do not use. If you want to follow the original recipe these are the ingredients: 300 gr. beef cartella (thin skirt)…
Preparing fresh tomato sauce is so simple that you’ll wonder why anyone would bother buying it in a jar. This sauce differs from sauce al sugo in that the tomatoes are not pureed. INGREDIENTS : 2-3…
Parmesan cream, easy and quick to make, is a tasty sauce loved by children and adults alike and is mainly prepared to accompany pasta dishes and appetizers. INGREDIENTS: 2 1/4 cups of whole milk 1…
Bolognese friggione is a typical side dish in the Bolognese culinary tradition. It is a recipe based on onions and tomatoes that can be enjoyed in any season: hot in winter and cold in summer. As an appetizer…
Tonnata sauce is undoubtedly a classic of the Italian culinary tradition that will never go out of fashion! Its unique flavor makes it perfect to accompany countless dishes, from meat to fish, vegetables, croutons, sandwiches, sandwiches, cakes and much…
Here is the Neapolitan recipe for preparing tomato sauce to be used on pizza, in both margherita and marinara versions! INGREDIENTS: – 500 gr. (17.64 oz) of San Marzano tomatoes or Roma tomatoes – baking soda – salt…
How many times, while tasting tomato sauce or meat sauce, we had an acid aftertaste in our mouth? Unfortunately it often happens. Especially with bottled tomato sauce, not fresh. This is due to the acidity of tomatoes. By nature,…
Ragù alla Bolognese is a meat based sauce which usually accompanies pasta or polenta dishes. The term derives from the French “ragôuter” which can be translated as “to awaken the appetite”. Widespread in the whole Emilia region, not only…