Tag: sauce

Spaghetti with white meat sauce recipe – Italian Cuisine

Ingredients

600 g beef scraps
500 g spaghetti
30 g carrot
30 g onion
30 g celery
dry white wine
extra virgin olive oil
salt
White pepper

Duration: 1 h 40 min

Level: Easy

Doses: 6 people

Cut celery, carrot and onion into tiny cubes (2 mm, brunoise).
Suffer them in a saucepan with a veil of oil for about 15 minutes over low heat.
Pass the beef scraps in the mincer, collect them in the casserole with celery, carrot and onion and brown them.
Add then white wine, pepper and a pinch of salt and cook over low heat for about 1 hour.
Cook spaghetti in abundant salted water, drain when al dente and finish cooking in the casserole with the sauce in about 3 minutes.

Recipe Niko Romito's spaghetti with tomato sauce – Italian Cuisine

The famous spaghetti with peeled tomatoes, dried in the oven very calmly, according to the Abruzzo chef Niko Romito

Ingredients

500 g peeled tomatoes
350 g durum wheat spaghetti
2 cloves of garlic
1 bunch of basil
fresh chilli
salt
extra virgin olive oil

Duration: 2 h 20 min

Level: Medium

Doses: 4 people

Pour the peeled tomatoes in a bowl and mash them coarsely with your hands.
Golden garlic in a saucepan with a thin layer of oil, add the tomatoes, basil, chilli and mix well.
Roll out the tomatoes on a baking sheet covered with parchment paper and bake at 110 ° C for 2 hours.
Blend finally the peeled tomatoes, pass them through a Chinese colander and let them cool.
Cook spaghetti al dente in abundant salted water.
Drain them and pour them into the casserole with the tomato sauce. Mix well, season with salt and serve with a little oil and coarsely chopped basil.

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Recipe Braised lamb, celery sauce and mashed potatoes – Italian Cuisine

Ingredients FOR THE LAMB

2 Kg 2 lamb shoulders
1 Kg celery
4 cloves of garlic
sage
thyme
rosemary
mint
Juniper berries
salt

Ingredients FOR THE PURÉE

600 g potatoes
200 g extra virgin olive oil
200 g milk
4 g sugar
4 g vinegar

Duration: 5 h 30 min

Level: For experts

Doses: 4-6 people

FOR THE LAMB
Boneless lamb shoulders, keeping the bones. Degrease the meat and put it back together in a roast, tying the rolls with kitchen string.
Cleanse celery and cut into small pieces.
Collect in a saucepan the 2 lamb rolls, bones, celery and peeled garlic, 2 sprigs of rosemary, a sprig of mint, one of sage, a bunch of tied thyme, 1 tablespoon of juniper berries and add water to cover up. Bring to a boil, then reduce the heat, cover and cook slowly for 4 hours.

FOR THE PURÉ
Close meanwhile the peeled and cut potatoes in a vacuum bag with the other ingredients. Steam for 40 minutes, then blend everything while hot, obtaining a puree.
Remove from the casserole the cooked rolls, the bones and the aromatic herbs. Blend the stock, pass it through a fine sieve, then reduce it until you get a sauce.
Brown the lamb rolls in a pan with a drizzle of oil and aromatic herbs, season with salt and sprinkle with the sauce.
Serve them sliced with mashed potatoes.

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