Tag: sauce

Genoese touch: sauce and more! – Italian Cuisine

A single piece of meat cooked for hours in tomato to obtain a tasty sauce for pasta and a very soft second course

The Genoese touch – 'u tuccu in the Ligurian dialect – is a gravy typical of Liguria which takes its name from the fact that it is prepared with a single piece of meat that cooks the tomato in cooking and which, once used to prepare the seasoning, is eaten as a second course.

The Genoese touch needs one quite long preparation but the recipe for preparing it, as we will see, is quite simple.

To cook it, usually, you use a cut of meat rather lean, beef or veal.

How to enjoy the tasty Genoese touch? Tradition indicates i ravioli, with meat filling or borage, depending on your taste.

Genoese touch: how to prepare it at home

Ingredients

To prepare the Genoese touch you will need: 250 g of beef or rump leg, 300 g of tomato sauce, 20 g of dried mushrooms, 1 onion, 1 carrot, 1 garlic clove, 1 celery stalk, rosemary, bay leaf, salt, extra virgin olive oil olive, 1/2 glass of red wine.

Method

The first thing to do in the recipe of the Genoese touch is the sauté with onion, carrot, chopped celery, oil and garlic in which the whole piece of meat will then be browned, adding the red wine to blend. When all the liquids have evaporated, it's time to add the tomato sauce and – after soaking them in a little warm water – the mushrooms. Then add salt and continue cooking over a low heat adding water or broth if needed, bay leaf and a little pepper. The cooking will have to last a long time, at least for three hours, until the meat is very soft.

Orecchiette from Matera, to be made with lamb sauce and in the oven – Italian Cuisine

The orecchiette from Matera are cooked first in a pot, but then with sauce, mozzarella and pecorino cheese they become a tasty baked pasta

We are used to thinking of orecchiette as a typical dish of the Apulian cuisine, perhaps in its version already famous with the turnip greens but this type of pasta is also very common in the culinary tradition of Basilicata.

Indeed, the Orecchiette from Matera are one of the typical first courses of all Lucania, ideal for a lunch Sunday and with a rustic and very strong taste. They are baked in the oven, with a lamb meat sauce, mozzarella and pecorino.

Tradition has it that they prepare with homemade orecchiette but if the time (and the desire) is short, a pack of fresh pasta bought in shops or in the supermarket can also be used with excellent results.

homemade orecchiette alla materana

Orecchiette from Matera: the recipe

Ingredients

To prepare the orecchiette alla materana you will need: 500 g of fresh orecchiette, 250 g of lamb meat, 500 g of tomatoes to make the sauce, 2 mozzarella, 200 g of pecorino cheese, extra virgin olive oil and salt.

Method

In the preparation of the orecchiette from Matera, if you use one ready-made fresh pasta, the first thing it gives is to dedicate yourself to the lamb meat sauce. It is therefore necessary cut the meat into small pieces and brown it in a pan with extra virgin olive oil. Once the meat is well browned it's time to add the tomatoes for the sauce, peelless and seedless and well washed.

The gravy with lamb must simmer for about an hour, adding cooking water from time to time to prevent it from drying out.

When the sauce is ready it's time to cook the orecchiette in abundant salted water. Drain them al dente and put them in an oven dish alternating with the pasta layers with mozzarella and pecorino. Finish with plenty of pecorino and then put in the oven for 20 minutes at 180 °.

orecchiette materane recipe ingredients italian cuisine

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Grain with sauce: the traditional Salento recipe – Italian Cuisine

Wheat with sauce is a typical recipe of the cuisine of Salento and nearby Basilicata: a dish of the peasant tradition, simple and nutritious

We are not used to considering the wheat an ingredient for our everyday dishes. Once upon a time, however, it was not so and the wheat with sauce, a typical traditional dish Salento cuisine, proves it widely. It is, in fact, one of the recipes that are part of the ancient cuisine, the one that brought poor but nutritious food to the table.

Wheat with sauce – cranu stumpatu cu lu sucu in Salento dialect – it is a traditional recipe from Puglia, but also from neighboring Basilicata and uses one of the few accessible foods for the poor pockets of the peasants, wheat, accompanied by one simple tomato sauce enriched with basil and seasoned with grated pecorino.

The recipe for wheat with Salento sauce

Ingredients

To prepare the "cranu stampatu cu lu sucu" you will need: 500 g of wheat grains, 1 liter of rustic tomato sauce, 2 white onions, 150 gr of grated pecorino cheese, basil, extra virgin olive oil, salt and chilli pepper (optional).

Preparation

The first thing to do to prepare this typical dish is soak the wheat in cold water about 12 hours, indispensable action to make it swell, soften and prepare it for cooking.

After the night "bath", the grain is ready for cooking, to be done for about an hour in a saucepan with salted water over moderate heat, stirring frequently. While the main ingredient of our recipe is cooking it is possible prepare a sauce Quick with tomato sauce and basil, to be prepared with a light onion sauté.

tomato sauce for wheat with sauce

The makeup to prepare a more tasty wheat with sauce, make another onion sauce where whisk for about 10 minutes the cooked wheat before seasoning it with the sauce, making absorb completely the water. At this point, after putting the wheat on the plate, you can pour the sauce and sprinkle with pecorino cheese before serving.