Lession 1: make tomate sauce
Ingredient: mature tomarte, garlic , oil extra vergine olive. Equipment: aluminum pot
Put the garlic with oil in a pot and turn on a very low heat! the garlic must turn yellow without burning!! while you wait, cut the tomatoes
when the garlic is ready, pour in the tomatoes, put the lid on and turn up the heat 🔥
when the salt has let out all the water, remove the lid and let it evaporate
when the pulp comes off the peel (as in the photo) you have to pass the tomato in this way:
Second lesson: the treatment to soya
Ingredients: soya dheydrated in flakes, red wine, water, cloves, rosemary and sage. Equipment: pot, open colander, closed colander
Cook for 15min
remove the closed colander and drain the soya using the open colander pressing hard with a spoon removing as much water as possible
Third lession: il soffritto (not traslatable)
Ingredients: sweet onions, carrots, celery, sal, oil extra virgin. Equipment: pot, cutting board, potato peeler, knife
The ‘soffritto’ it is a base that is used to make different dishes
cut all the vegetables into small pieces. I don’t know if you know celery so a video follows on how to clean it
heat the oil on the pot first and then pour the vegetables, put the lid on, leave over low heat until the vegetables are cooked
and add the salt which dehydrates the vegetables and cooks better
Lession fourth: all together
when the soffritto takes on a golden color, add the soy and tomato sauce. then leave uncovered over medium heat until all the water from the tomatoes dries
taste and season with salt, finally add a pinch of chopped rosemary
this is the consistency it has when it is ready
Claudia, grazie mille per la ricetta, guarderò con attenzione tutti i tuoi passaggi nei prossimi giorni e ti contatterò se ho qualche domanda, grazie mille, saluti Tobias