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How To make Rotelle with Provencal Tomato Sauce
2 lg Ripe tomatoes, cut into
Small cubes 2 tb Balsamic vinegar
4 tb Olive oil
2 Jarred roasted red bell
Peppers, diced 1 tb Rinsed and drained capers
2 Anchovy fillets, rinsed and
Chopped (optional) 8 Olives, such as Kalamata,
Coarsely chopped 1 md Clove garlic, peeled and
Forced through a press 2 ts Fresh thyme leaves
1/4 c Slivered fresh basil leaves
1/4 ts Salt
Freshly ground black pepper To taste 3/4 lb Rotelli pasta (about 4 cups)
1. Combine the tomatoes, vinegar, olive oil, bell peppers, capers,
anchovies, olives, garlic, thyme, basil, salt and several grindings black pepper. Marinate while cooking the pasta. 2. Bring a large pot of water to the boil, add the pasta and cook
according to package directions. Drain and add the sauce, tossing to coat. Serve.
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DETAILED RECIPE ????
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*RECIPE* (3-4 servings)
INGREDIENTS
1 lb/450g shrimp (peeled and deveined)
3 tbsp tomato paste OR 1/2 cup tomato purée
3 garlic cloves
3 tbsp butter
1 tsp paprika (sweet preferred)
1 tsp chilli flakes (divided)
1 tbsp neutral oil
Parsley/cilantro
Salt as needed
METHOD:
1. Marinate 1 lb/450g shrimp in 1 tsp paprika, 1/2 tsp chilli flakes, 1/4 tsp salt and set aside for 15 minutes. Skip salt if using salted butter
2. Mince 3 cloves of garlic. Finely chop parsley/cilantro/coriander for garnish
3. Set aside 3 tbsp tomato paste or 1/2 cup tomato purée. Tomato paste cooks fast and is the preferred option. Tomato purée can also be used but needs to be cooked down properly
4. Heat 1 tsp oil and 1 tbsp butter in a pan. The oil prevents butter from burning
5. Set flame to medium and sear shrimp for 1 minute per side. Don't overcrowd the pan or they won't sear well. Cook in batches and set aside
6. Set flame to low, add 2 tbsp butter, minced garlic, tomato paste (or purée) & 1/2 tsp chilli flakes
7. Add a pinch of salt if using unsalted butter. Cook gently until the tomato paste turns deep red and aromatic. If using tomato purée, cook until the oil separates
8. Add the seared shrimp and its juices. Stir and cook until its done (2-4 mins depending on the size)
9. Switch off the flame. Garnish with parsley or cilantro/coriander leaves
10. Serve with bread or a light salad
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The industrialization of the humble tomato preceded the globalized economy that was to follow. It is now as much of a commodity as wheat, rice, or petrol. The tomato’s ability to create strongly identifiable products, such as ketchup, pizza sauce, soups, sauces, drinks or frozen dishes is unbeatable.
As early as 1897, ten years before Ford started to mass-produce cars, Heinz was already converting tomatoes into standardized cans of puree. They were one of the first companies to understand the power of branding. They banned unions, imposed uniform standards of production and established genetic laboratories that ensured identical tomato plantations all around the world.
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Watch this delicious vegetable pie recipe made with Matar and Gobhi.
Simple and very easy to follow. Let us know your
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#VegetablePie
#VegPie
#Vinuskitchen
Preparation Time: 20 mins
Proving time : 45 mins
Cooking time : 30 mins
Serves : 4 person
Checkout the list of Ingredients below.
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Music Courtesy :
Pure Magic - Chris Haugen
YouTube Library
Ingredients for Vegetable pie :-
Sugar 2 tablespoon
Yeast 4 teaspoon
Lukewarm Milk 200 ml
Wheat flour 400 gms
Salt 1 teaspoon
2 Eggwhites & 1 Yolk
Butter 50 gms
Refined Oil 2 tablespoon
Onion 1 large finely chopped
Cumin seeds 1 teaspoon
Fennel seeds 1 teaspoon
Tomato 1 small pc finely chopped
Turmeric powder 1/2 teaspoon
Red Chilli powder 1 tablespoon
Coriander powder 1 teaspoon
Crushed Black Pepper 1 teaspoon
Garam Masala 1 teaspoon
Hing 1/2 teaspoon
Cauliflower small pc finely chopped
Carrot 1 medium size finely chopped
Green Peas 1 cup
Corn 1/2 cup
Capsicum 1 pc finely chopped
Salt 1 teaspoon
Water 1/4 cup
Butter to grease the tray
Milk 1 tablespoon & 1 Egg yolk
Garnish with Coriander leaves
White Sesame seeds (Til)