Tomato Sauce - The secret of a rich, deep and bold sauce
Sauted fresh sliced garlic and onions in a high quality olive oil. Grind on some fresh pepper and add a pinch of salt. Then add some chicken stock.
Now you're ready for a few tricks that will produce a real tomato sauce. One that's rich, deep and bold.
1. Use Italian San Marzano Tomatoes. Buy a can, but make sure it has the DOP stamp. This guarantees authenticity. Without the DOP stamp you're not getting the real thing no matter what the label says.
2. While simmering drop in a small chunk of Parmigiano-Reggiano cheese with the rind on. No, not Parmesan cheese, real Italian Parmigiano-Reggiano.
3. Plenty of fresh basil is essential of course, but also add a small amount of fresh oregano. Rip the basil and oregano leaves to release the oils.
4. Take a slice of Prosciutto de Palma, trim off most of the fat, cut into medium sized pieces and add to the sauce.
Then simmer, and simmer and simmer, stirring occasionally. Add liquid as required so it does not burn. Liquid can be water or white wine. If you decide to use white wine use a high quality Italian dry white wine, never use so called "cooking wine".
Content written and posted by Ken Abbott email@example.com