Some recommended sauces

Some recommended sauces

December 9, 2017 restaurantaudubon 0

Gnocchi are Italian dumplings that are made with potatoes and flour, then just cooked until they are small soft pillows of kindness. Some of these sauces will always have to be in a water bath since their density is very high and impossible to handle the product with a spoon the cold product, Nutella type. A simple butter sauce, fresh sage leaves and parmesan is a classic accompaniment to gnocchi, and is easy to make.

Do you know how to define the ideal sauce for each type of pasta? The Brazilians are in 3rd place in the list of the world’s largest consumers of the masses, behind only the US and, of course, Italy. Or the amount of water needed to cook the pasta perfectly? In addition to talking about thick, olive oil-based sauces, it shows you the ingredients used in the classic dishes of Italian cuisine, teaches you how to prepare basic homemade pasta and cites the equipment used during the production.

The reader will also be able to innovate, dare and use creativity with the book’s 200 recipes, which show how to use varied pastas to make soups, salads, and meat and seafood dishes.

You could use the gnocchi bought from the store or make your own from scratch. If you use the one bought in the store, the frozen one is usually better than the packaged type, which can be a bit dense. And sometimes you can find fresh gnocchi at an Italian grocery store if you have a next one.

Wise and potatoes are a natural pairing, perhaps because both are harvested around the time the weather starts to cool in September or more, which makes large amounts of each available at roughly the same time. And with them came their accompaniments: sauces that vary according to each culture and, especially, with each type of pasta. At some point in the distant past, peasants who had many potatoes and sage in their hand after the harvest naturally began to combine the two, and so today we have what has become a classic Italian: gnocchi alla sage (gnocchi with sage).

The sauces presented in this section are sauces that may or may not be in a mild water bath, always depending on the temperature of the place. It is always recommended to apply at the correct and necessary temperature in the water bath between 15 and 20 for this type of products, the product will reach its ideal consistency to distribute in frozen yogurt or ice cream. There is no need for excess heat applied in the sauces because the result will be an unnecessary energy expenditure.

To make this dish, you will fry some fresh sage leaves in the olive oil and then remove the sheets to drain the paper towels. Add about half a cup of butter to the salvia-infested oil and drag it until it melts. Season to taste with salt and pepper.

Meanwhile, boil the oquis until they float (about 2-3 minutes), then remove them from the pan with a slotted spoon to drain and transfer to a bowl. To facilitate the choice of dishes, each of them comes accompanied by a large photo, plus suggestions of variations for the sauces. Change with the instant sage-sauce sauce you just made, adjust the seasoning as needed, transfer to serve dishes, then with the sage leaves drained and cold and scraped Parmesan.

But when in a pinch, there are some jarred sauces out there that will not let your pasta creation bland.

INSIDER asked four chefs with solid background in Italian-American cuisine for their brand of marinara sauce, and everyone gave the same answer: Rao’s Homemade.

For something with a little more flavor and less cooking / tempering than making your own, I really really like the Rao brand, said Rocco diSpirito, the award-winning celebrity chef, for INSIDER. Regarding quality, I do not look for added sugar, low sodium and a clean label that should simply say tomato. It is always best to whip your own pasta sauce – just combine tomatoes, basil and olive oil from San Marzano, and season to taste.

It has no discussion: versatility and flavor make pasta one of the most requested and appreciated dishes in the world. To give you an idea, Italians like it so much, so much so that each year they consume, on average, 25.3 kilos of pasta. In all, the country eats about 1.5 million tons!

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