INGREDIENTS
- Upholstery:
- – Palette 1.5 kg.
- – Sunflower oil c/n.
- – Carrot in ½ lengthwise 2 small items.
- – Onion in ¼ 2 items.
- – Bell pepper in 4 items 1 unit.
- – Celery in 3 items 2 branches.
- – Garlic with pores and skin 3 cloves.
- – White wine 1 glass.
- – Crushed tomatoes 3 cups or cans.
- – Salt, floor black pepper, floor chili and paprika to style.
- Amatrichiana sauce:
- – Tomato sauce 250 cc.
- – Pancetta 50 g.
- – Onion 1/2 unit.
- – Chili pepper 1 unit.
- – Salt and pepper c/n.
- Puttanesca sauce:
- – Olive oil c/n.
- – Garlic 1 clove.
- – 2 filets of anchovies.
- – Tomato sauce 100 cc.
- – Black olives 3 items.
- – Capers 1 tbsp.
- – Perejil c/n.
- – Chili pepper 1 unit.
- For the fillet sauce:
- – Garlic 3 cloves.
- – Onion 1 unit.
- – Tomate 3 unid.
- – Tomato puree 750 cc.
- At your service:
- – Polenta.
- – Stuffed pasta.
- – Spaghetti.
- – Penne rigatte.
- – Grated cheese.
- – Parsley.
- – Basil leaves.
We present you 4 key sauces to take pleasure in with the pastas you want essentially the most! The traditional stew, the puttanesca sauce, the amatrichiana and the scrumptious filetto .. Which one do you want greatest?
PROCEDURE:
For the stew:
1. In a pot with a bit of oil, brown the meat, take away. In the identical pot,
Sauté the greens for a couple of minutes till they frivolously brown. Then, add the meat. Prepare dinner for a few minutes.
2. Add the wine, cook dinner a pair extra minutes. Add the seasonings and crushed tomato. Prepare dinner over low warmth for 1 hour.
Amatrichiana sauce:
1. Sauté all of the elements, add the tomato, season.
Puttanesca sauce:
1. Sauté all of the chopped elements, add the sauce and cook dinner for just a few
minutes. Add the pasta and serve.
For the fillet sauce:
1. Sauté the chopped onion and garlic in olive together with the diced tomato.
Season.
2. After they develop into clear, add the tomato puree, alter seasonings and scale back for about 20 minutes.
