Perhaps the most famous dish of Italian culinary tradition which becomes gourmet, in this variant rich in flavors and aromas. The eggplant parmigiana rolls with marinara sauce they are a delicious and refined option to enrich your menu. Simple and clear steps to know how to prepare these inviting rolls, perfect for conquering the most demanding palates and delighting your guests with aexplosion of taste.
Often talking about risottomarinara Risotto with fish comes to mind, which has held a place of honor in seafood restaurants for many years. Our marinara risotto, however, is different. It is that of good memories, made with a few genuine ingredients present in the pantry. A simple and tasty dish, perfect when you want comfort food without too many frills.
Fresh tomato pulp and lots of aromatic herbs, with a pinch of chilli which gives it character. Nothing more is needed.
Which tomato to choose for marinara risotto?
In a dish as simple as marinara rice, the ingredients have – even more than usual – a certain importance. Which tomato to choose for marinara risotto? It is best to choose a tomato that is not too acidic: it can be a datterino, if you love the unique sweetness of this variety, or a rib if you prefer a more neutral flavour.
Any advice for a perfect risotto? You can find it in this video
Along with pasta, bread crouton, pizza and meat: the many uses of this marinara sauce that is easy to prepare
There marinara sauce it really is a concentrate of flavor and aromas on the plate, in the summer and in the Mediterranean scrub. Ready in no time, it is the classic preparation that gives a magical touch to every course. The main ingredient is, needless to say, the tomato, the big and juicy tomato rich in aromas, with a firm and crunchy consistency, which as soon as it is cut releases its full aroma. If you do not have ripe tomatoes available, a ready pass is fine, it will give you the same satisfaction and it will shorten your time even more!
The recipe for marinara sauce
Ingredients
750 g ripe tomatoes or tomato sauce, a clove of garlic, extra virgin olive oil, salt, dried oregano, a handful of fresh parsley washed and chopped. Alternatively, frozen parsley is excellent, as it will thaw in contact with the hot sauce.
Method
Put the oil in a pan, peel the clove of garlic, slice it and fry it gently. When it is golden, add the washed and chopped tomatoes, stir, cook until they are reduced to sauce. Stir well, add salt and add parsley and oregano once you have removed the pan from the heat. The marinara sauce is perfect if consumed hot, but gives its best even warm.
The best way to taste the marinara sauce
On the pizza
The marinara sauce is the ideal condiment for seasoning pizza, which is called "Pizza alla marinara". In this case it should be spread cold on the dough, without the aromatic herbs that are to be put after, at the end of cooking, to avoid releasing a bitter taste to the sauce.
On the meat
Another way to use this sauce is as a sauce on meat slices, choosing between turkey or beef. In this case the dish is called “Carne alla pizzaiola”, and is prepared by frying the slices of meat in a pan with oil and garlic for a few minutes. Once they are browned on both sides, add the marinara sauce and cook for about twenty minutes. When the sauce is reduced and condensed, the aromatic herbs are turned off and added. The meat is served covered with this very fragrant sauce.
On toasted bread
Pizza, meat … but not only. The marinara sauce is also perfect for garnishing crispy croutons, in a sort of bruschetta in which the difference with the original recipe is made by the use of cooked tomato instead of the raw one. For the rest the pleasure is really the same! Cut the bread into slices, heat it in the oven for a few minutes until it is crispy and then cover it with a tablespoon of marinara sauce. Serve the croutons as finger food.
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