In people’s mind, tomato sauce is so linked with Italy that many are suprised to learn that until 1700, no tomatoes where used in Italian food. For that was when the new «Golden Apple» from america was finally accepted by Europeans. The southern Italian and the Spanish where the first to embrace it, while the… Fortsett å lese italian Tomato sauces
Dag: 9. februar 2015
Pesto of Liguria
Three things define the cooking of Liguria: simplcity, poverty and oroginality. we keep it simple because we like the flavour of every ingredient speek for itself; a history of economic hardship has taught us never to waste anything; and the influence of other seafaring cultures – like the Normans, the Vikings and the Arabs –… Fortsett å lese Pesto of Liguria
some basic pasta sauses
it’s a debate like the chicken and the egg, what’s more important: the pasta or the sauce? Is pasta just the logical base for a great stew, or is the sauce just an aftertought that might enhage a beautifully worked sculpture in dough? In this chapter we come down on the side of the sauce… Fortsett å lese some basic pasta sauses
Soups and Broths
For centuries, homes in the Italian contryside have been scented by the pot of soup that hangs permanently over the coals in the fireplace, welcomming the farmer home from the fields and hunter home from the forest. Soaps are among the most ancient staples of Italian cuisine. Very much of plesant origin, they are the… Fortsett å lese Soups and Broths