Pomarola - Simple Tuscan Sauce Recipe
Direct link to the Pomarola Recipe - Simple Tuscan Sauce
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Simple is usually best! There is something to be said to sit down and enjoy an elaborate gourmet meal, but, more often than not, life is too busy for that luxury. Truthfully, we are drawn to comfort food, food that has been simply prepared and reminds us of our childhood, of home, while sitting around mom's kitchen table. Fresh, plump tomatoes, (canned when out of season), garlic and basil with a good drizzle of good olive oil are just what is needed for the for this simple and loved sauce.
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3 Simple Herb Sauces to put on Anything
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Hey everyone, today I’m sharing you three simple herb sauces that can amplify any dish. The three sauces are an Italian, a French and an East Asian inspired sauce to take any dish on a world tour.
I love these sauces on grilled meats or roasted vegetables, but you are only limited by your creativity as to what you put it on!
Instagram: @echleb
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~ Recipes (Originally from Salt, Fat, Acid, Heat - Ingredients and amounts adapted slightly) ~
█ Italian inspired Salsa Verde █
Ingredients:
• 2-3 TBSP finely diced shallots (1 small/medium shallot)
• 2 TBSP red wine vinegar
• 3 TBSP finely minced parsley
• 2 TBSP Olive oil
• Salt to taste
Method:
Finely dice the shallots. In a small bowl, combine the diced shallots and red wine vinegar to macerate. Macerating will reduce the harshness and bite from the shallots. Let stand for 15 minutes.
While the shallots macerate, finely mince the parsley. In a separate small bowl, combine the olive oil, parsley, and add salt to taste.
After the 15 minutes are up, strain the shallots from the red wine vinegar and add to the herb and oil mixture. TASTE IT! Once tasted, add in the red wine vinegar to adjust the acidity as needed.
Serve immediately, or store in an airtight container in the fridge for up to 3 days.
█ French Inspired Green Sauce █
Ingredients:
• 2-3 TBSP finely diced shallots (1 small/medium shallot)
• 2 TBSP white wine vinegar
• 2 TBSP finely minced parsley
• 1 TBSP finely minced basil
• 1 TBSP finely minced tarragon
• 1 TBSP finely minced chives
• 2 TBSP Olive oil
• Salt to taste
Method:
Finely dice the shallots. In a small bowl, combine the diced shallots and white wine vinegar to macerate. Macerating will reduce the harshness and bite from the shallots. Let stand for 15 minutes.
While the shallots macerate, finely mince the parsley, basil, tarragon and chives.. In a separate small bowl, combine the olive oil, herbs, and add salt to taste.
After the 15 minutes are up, strain the shallots from the white wine vinegar and add to the herb and oil mixture. TASTE IT! Once tasted, add in the white wine vinegar to adjust the acidity as needed.
Serve immediately, or store in an airtight container in the fridge for up to 3 days.
█ East Asian Inspired Green Sauce █
Ingredients:
• 2-3 TBSP finely diced Shallots (1 small/medium shallot)
• 2 finely minced, Thai Chilis (adjust for spice preferences)
• 2 TBSP Lime Juice
• 2 TBSP finely minced Cilantro
• 2 TBSP finely diced Scallions
• 4 TBSP Peanut Oil (or other neutral oil)
• Salt to taste
Method:
Finely dice the shallots and chilis. In a small bowl, combine the diced shallots, minced chilis and lime juice to macerate. Macerating will reduce the harshness and bite from the shallots and the spiciness from the chilis. Let stand for 15 minutes.
While the shallots and chilis macerate, finely mince the cilantro and dice the scallions. In a separate small bowl, combine the peanut oil, herbs, and add salt to taste.
After the 15 minutes are up, strain the shallots and chilis from the lime juice and add to the herb and oil mixture. TASTE IT! Once tasted, add in the lime juice to adjust the acidity as needed.
Serve immediately, or store in an airtight container in the fridge for up to 3 days.
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Intro music: Four Seasons Summer (Presto)
Other music provided by #homecooking #f52grams
Agliata | RICETTA ORIGINALE | Garlic sauce | Альята
L'agliata è una salsa antichissima che si compone essenzialmente di spicchi d'aglio schiacciati. Oggi sopravvive soprattutto per arricchire di sapore piatti di pesce o di carni bollite. Quella che vi proponiamo è la ricetta della versione più antica dell'agliata...
Seguite la nostra videoricetta per preparare al meglio la tradizionale ed originale agliata.
Agliata (garlic sauce) is an ancient sauce that is essentially made up of crushed garlic cloves. Today it survives mainly to enrich fish dishes or boiled meats with flavor. What we propose is the recipe of the oldest version of the garlic sauce...
Follow our video recipe to better prepare the perfect and original garlic sauce.
Альята - это старинный соус, приготовленный из измельчённых зубчиков чеснока...
#cucinaitaliana #garlic #agliata
Crema all'Aglione Scientifica #shorts #sousvide #ricettafattaincasa #aglio
???? Ho preparato una crema all'aglione con la tecnica di cottura sottovuto.
Gli ingredienti che ti servono sono:
???? 900gr di aglione,
????450gr di olio EVO,
????1 cucchiaino di sale,
????15gr di succo di limone.
Mettete l’olio e gli spicchi di aglio puliti in una sacca per sottovuoto e cuocete a circa 90 gradi per almeno 2 ore.
Per completare la ricetta segui le istruzioni del video.
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Pasta Grannies
Source:
Vicky Bennison ( takes us into the kitchens across Italy to meet the beloved “Pasta Grannies” who share their time-treasured techniques and secrets to pasta making. From her home in Italy, Vicky started exploring the food of the area and discovered that only the Italian grandmothers were preserving the tradition of making pasta by hand. She began capturing this culinary this culinary history on video and launched her successful Pasta Grannies Youtube channel. (
You will learn heartfelt life lessons and culinary insights from these recipes and stories. Regionally methods and ingredients vary resulting in a wide variety of delicious dishes. Pasta making is an art that requires practice and a recognition of how the ingredients feel when you have achieved the perfect dough.
Vicky Bennison’s book, Pasta Grannies: The Official Cookbook: The Secret’s of Italy’s Best Home Cooks, ( will give you the opportunity to try your hand at making pasta that has been passed from generation to generation and experiencing the beauty these Pasta Grannies desire to share with us.
Are you ready to roll some dough? Here are some great recipes from the Pasta Granniesqp
AUTHOR: Vicky Bennison
BOOK: Pasta Grannies
PUBLISHER: Hardie Grant Books (ISBN 9781784882884)
ON-SALE DATE: October 29, 2019
RRP: $29.99 (Hardcover)
Photograph credit: Emma Lee
Suggested credit line: Recipes excerpted with permission from Pasta Grannies by Vicky Bennison, published by Hardie Grant Books October 2019, RRP $29.99 Hardcover.
Amazon link: (
MARICA’S STRAPPONI WITH PORCINI MUSHROOMS
The Garfagnana region of Tuscany is steeply wooded and rural – quite different from the more well-known parts of the area. Not only is the area a mushroom-hunter’s heaven, the mint the Italians call nepitella (Calaminthanepeta) grows wild here, too. So, this is a forager’s supper, and it is also an ace pasta for beginners. Strapponi are hand-torn pieces of pasta, ripped any which way; these ragged bits of pasta are also called straccetti.
Marica demonstrated this for us. She is a cook at the Agriturismo Venturo, in a little town called Castelnuovowhere we stayed during filming in the region. She’s too young to be a nonna but her recipe is too good to pass over! If you can only find dried porcini mushrooms, then use fresh mushrooms of a different variety – mixed wild mushroom, girolles or chanterelle will also work.
For 4 people
For the pasta
400 g (14 oz/3 1/3 cups) 00 flour or plain (all-purpose) flour
4 eggs
For the dressing
4 tablespoons extra-virgin olive oil
2 garlic cloves
3 tablespoons chopped fresh mint (preferably nepitella)
500 g (1 lb 2 oz) fresh porcini mushrooms, chopped
salt
Make the pasta dough as described in the Egg Pasta Dough Recipe below.
Once it has rested for 30 minutes, roll it out to the thickness of ordinary shortcrust pastry – i.e. it doesn’t have to be as see-through thin as tagliatelle. Aim for about 2–3 mm thick. Roll it up around your pin while you make the sauce.
To make the dressing, heat the olive oil in a large sauté pan. Add the garlic and mint and fry the mixture for a couple of minutes, before adding the chopped mushrooms. Keep frying to soften the mushrooms, season them with a pinch of salt, and add 100 ml (3 ½ fl oz/scant ½ cup) of water. Let this cook off, then continue frying the mushrooms until they are golden. Remove the garlic.
baccala all'agliata alla riviera di levante 4 46'
Una ricetta per una dieta ipocalorica. Per altre ricette consulta il mio sito cucinaitaly.it ARNALDO