The traditions of Italian cuisine immediately come to life when you have to meet the phrase "pasta sauce." A cooking recipe can be found anywhere, on the Internet or in a cookbook. We will also make our contribution to the variety of seasonings for pasta. The classic, of course, will be the famous "pesto", which is served not only with pasta, but also with fish, meat and chicken. It can also be used as a base to which various ingredients are added to make the taste unique and original. From it you can create your own gravy, giving preference to your favorite spices.
Not only pesto, but also Bolognese creamy cheese sauce or seasoning with carrots and vegetables - there are no combinations of products in Italian cuisine for pasta and sauces. Sometimes it seems that the preparation is too complicated, it is not always possible to find all the components, but this is only at first glance. Do not be afraid of difficulties: they will disappear as soon as you cook pasta sauce a couple of times . The recipe comes down to the fact that you need to wash everything, cut and mix. On the stove, it is stewed without our help. The required amount can be prepared on the day off and then used for a week, and stored in the refrigerator. Prepare two different gravy so you can diversify your menu.
Sauces in Italy - this is generally a separate issue. They have a Culinary Academy, in which there are standards for different recipes! The restaurant should adhere to those ingredients and the cooking sequence that are prescribed in the standard. Industrial manufacturing also has a standard in which you cannot include anything else. And if it is possible, but only then it will be a different sauce.
Pasta sauce. First recipe
Carrots and zucchini (we take them one by one), the zucchini is the youngest and small in size. Still needed: salt, vegetable oil, tomato paste and Provencal herbs (this is a mixture of rosemary, basil, oregano, marjoram, sage and peppermint, as well as thyme garden). Of course, pasta is the basis to which we will lay out the seasoning. Two cloves of garlic. Pour some vegetable oil into the pan, heat it. Onion with garlic, finely chopped, sauté a minute or two. Dice the zucchini with carrots - and there too. Add salt, tomato paste and simmer all 15 minutes. Done!
Pasta sauce. Recipe Two: Minestrone
Again, onions and garlic (without them anywhere in Italian cuisine!) Also finely chop and sauté. Add diced zucchini to the cube; a handful of green beans, carrots and slices of boiled chicken, cut as you like. Pour everything in the pan with chicken broth and simmer for a short time, after 3 minutes of boiling everything will be ready. In such a sauce, you can add a couple of spoons of pesto for flavor. Pasta ready, bon appetit!
Macaroni Cheese Sauce
Cheese will need a little more than 150 grams, flour - 20 grams, a glass of milk, a little mustard and a spoon with a slide of butter. All components are mixed, put in a saucepan on a fire and served as soon as the butter and cheese melt. Salt, as they used to. Fast and delicious!
Pasta with Pesto Sauce
The name of this dish (“pesto”) is said to have come from the word “crush, crush” and it differs from other gravy in green because of the basil. It can be diversified by adding tomatoes. Good for pasta with tuna. You can take canned fish. Take cheese (parmesan), basil, pine nuts and garlic.
It is better to use olive oil. Pine nuts - in a pan and fry a little, and take soft cheese (any that you find in the store). Still, we do not have Italy, there is no Culinary Academy! Grind garlic, nuts and basil with a pestle in a mortar (or a blender at low speed), add grated cheese, add everything together and mix well with butter. Then add to hot pasta - and onto the table!