INGREDIENTS
1 kg fresh, red, ripe tomatoes or 2 tin of peeled tomato 1 tablespoon olive oil 1 medium onion (about 110g), peeled and finely chopped fresh basil salt and freshly milled black pepper a little Parmesan (Parmigiano Reggiano), to serve Roughly chop the tomatoes then heat the oil in the casserole, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and pale gold in colour. Now add the chopped tomatoes with about a third of the basil, torn into pieces. Add some salt and freshly milled black pepper, then all you do is give everything a good stir and let the tomatoes simmer on a very low heat, without a lid, for approximately 1½ hours – 1 ¾ hours or until almost all the liquid has evaporated and the tomatoes are reduced to a thick, jam-like consistency, stirring now and then. Next use a hand blender to whizz the sauce, but not too much, and stir in the rest of the torn basil leaves, and serve on pasta, with some freshly grated Parmigiano Reggiano.
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Ingredients
INGREDIENTS
1 kg of zucchini 15 mint leaves 1/4 of glass of white wine vinegar 1/2 clove garlic Extra virgin olive oil salt 1. Cut the zucchini into 3-4 mm thick rounds after having rinsed and dried them. 2. Fry the zucchini in a pan with extra virgin olive oil and then, when golden, drain and dry with paper towels. 3. Pour the zucchini in a bowl and season with the chopped garlic, the mix made with vinegar and the mint leaves. Salt and put to rest for a couple of hours then serve the zucchini alla scapece. |
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