Pomarola = Pomarola sauce
- Ripe tomatoes (San Marzano)
- Garlic (1 clove)
- A stic of celery
- A small carrot
- A small onion
- A bunch of parsley
- A bunch of basil
- Extra vergine olive oil
- Salt and pepper (or chilli) to taste
- A scant half teaspoon of sugar (optional)
Place the onion, carrot, garlic, celery, parsley, cut up tomatoes in a pot, add just a few drops of water, salt and simmer till the tomatoes begin to fall apart. Once the tomatoes are cooked you have to crank the pomarola through a food mill, discarding the skins and seeds. Return the sauce to the fire, here you may add a little sugar to counter the tomato’s tartness (I don’t), until it has thickened, this can take up to one hour.
When the sause is done, stir the basil and turn off he heat.
Use this sauce with any kind of pasta, and add olive oil. Transfer the residue sauce in clean, sterile jars and once they have cooled, refrigerate them.
Ragù = Ragu florentine sauce
- 1 kg of ground beef
- 3 real italian sausages
- 1/2 carrots
- 1 big onion
- 1 celery rib
- 1 garlic clove
- Parsley
- 2 glasse of red wine
- one can of peeled tomatoes
- two glasses of meat broth (or water)
- one bay leaf (optional)
- Extra vergine olive oil
- salt
In a saucepan put four or five spoons of olive oil, Mince the carrot, the onion, the celery and the garlic the parsley; sauté and when it is brown, add the ground beef, stir and then add the peeled tomatoes and the sausages (pierced with a fork), add also the red wine and after a while, the broth (if you do not have use simple hot water), the salt and if you like a little chilli; cook very slowly for about 4 hours. (mix often and control if you have to add water)
Yes, if you like a good ragù you have to cook it slowly for a long time, so that all the flavours can mix together. Use one part for the pasta and refrigerate the residue.
Besciamella = Bechamel sauce
- butter (50 grams)
- flour (2 full spoons)
- milk (1/2 l)
- salt
In a pot melt the butter, add the flour, always mixing, add the hot milk and salt and let all boiling until you have a soft sauce.
Acciugata = Anchovies sauce
- 4 big anchovies in salt
- One cove of garlic
- Olive oil
Clean, bone and wash the anchovies. Put into a crock 5 spoons of olive oil with the flatten cove, put the crock on a very slow fire, before the garlic get brown, add the fillets of anchovies and mix until they are dissolved. Take off the garlic, the sauce is ready, use it wit pasta or with beans or also on a simple chop. Do not keep it into the refrigerator.
Salsa verde = Green sauce
- Parsley (one bunch)
- One spoon of capers
- One anchovy (with salt)
- One boiled egg
- Half cove of garlic
- Vinegar
- Olive oil
- Salt and pepper
Clean carefully the parsley (take off all the stalks). Mince the parsley, the egg, the capers and the anchovy. Put all into a bowl, add salt, pepper and vinegar, mix all and add the olive oil until che sauce is like a cream. Wait one hour before using.
This is perfect with boiled meat or hen.