Tag: sauce

BBQ Sauce Recipe – Italian Cuisine – Italian Cuisine

BBQ Sauce Recipe - Italian Cuisine

  • 300 g of cherry tomatoes
  • 50 g cane sugar
  • 1 pc clove of garlic
  • half onion
  • sweet or spicy smoked paprika
  • Worcester sauce
  • apple vinegar
  • extra virgin olive oil
  • salt

For the BBQ sauce recipe, chop the onion and garlic finely. Brown them in 2 tablespoons of oil for a couple of minutes, then add the tomato puree, the sugar, the whiskey, 1 teaspoon of smoked paprika (use the amount according to your taste) and 2 tablespoons of Worcester sauce. Cook for 10 minutes on medium heat.
Season the BBQ sauce with 2 tablespoons of apple cider vinegar, then taste it and, if needed, add a pinch of salt. Continue cooking for 5-8 minutes. Turn off, sieve the sauce and let it cool completely.

Recipe Mixed salad with spicy sauce – Italian Cuisine

Recipe Mixed salad with spicy sauce

  • 250 g mixed seasonal salads
  • 250 g new potatoes (to be boiled)
  • 200 g baby carrots
  • 200 g asparagus (to be cleaned)
  • Tabasco
  • lemon juice
  • extra virgin olive oil
  • salt

To prepare the mixed salad with hot sauce, boil the potatoes and drain them al dente, let them cool and then reduce them into slices; scrap the carrots, then cut them into thin slices. Peel and boil the asparagus; wash the salads several times, drain well, then collect them in a salad bowl; add the potato slices, carrot slices and season with a sauce made by blending the boiled asparagus, about 60 g of oil, lemon juice, a few drops of Tabasco, a pinch of salt. Season the salad when you bring it to the table and mix it in the presence of the diners.

Mushrooms with béchamel sauce – Recipe Mushrooms with béchamel sauce – Italian Cuisine

»Mushrooms with béchamel sauce - Recipe Mushrooms with Misya béchamel sauce

First proceed with the cleaning of the mushrooms: cut the earthy underside of the stem, then clean them with a damp cloth.
Then cut them into slices.

Let them dry in the pan for a few minutes, with a little oil and lightly crushed garlic.

Meanwhile prepare the béchamel: melt the butter in a small saucepan with the flour, then stir in the milk and bring to the boil, then add the Parmesan and nutmeg.

Once you have obtained a béchamel not too thick, add it to the mushrooms and add salt and pepper and, if you want, add a little chives.

The bechamel mushrooms are ready, serve as a side dish or use them for your recipes.

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