Green Sauce

This is a traditional Italian recipe of Piemonte that is used in all Italian region because it is so simple to prepare and delicious to eat. This Italian sauce is typically used to accompany any type of boiled meat in particular meal of veal that is typically used to prepared broth for meat ravioli. There are different ways to prepare this recipe according to the different Italian region: for example in some regions don’t use the sugar but add some tomato sauce, in others regions instead of black pepper use hot pepper and more garlic. The green sauce can be more or less liquid according to the quantity of extra virgin olive oil that you use and according to your preferences. Usually it is better if you let the sauce marinade for 24 hours before use it. This sauce can be also preserved in pot with hermetic closing cover edwith extra virgin olive oil.

INGREDIENTS (for 10 people):
200g of Parsley
3 Anchovies
3 Tablespoons of vinegar
2 Cloves of garlic
1 Tablespoon of Capers
150g of Extra virgin olive oil
50g of the soft part of bread
Salt
Black pepper
2 Hard yolks
A pinch of sugar

PREPARATION TIME: 20 minutes

COOKING TIME: 10 minutes for the hard-boiled eggs

WINE: Barbera d'Alba Doc (Red Wine)

PREPARATION
Start preparing two hard-boiled eggs. Place two eggs in a pan cover with water, let the water boil and after 7 minutes from the begging of the boil drain the eggs and shell them. In the mean time begin to cook the green sauce: for the preparation of this sauce use fresh parsley, clean it cutting the stems and using only the better leafs. Wash leafs then dry them and with the help of a chopping knife chop them finely.



Chop also the anchovies (wash them before use if they are salted), the garlic and the capers (wash them before use if they are salted)


and add them to the chopped parsley.

Now dip the bread with the vinegar, chopped it

and add to the parsley.

Mix all the ingredients and mix them well with the extra virgin olive oil, add some salt, black pepper and a pinch of sugar. When the hard-boiled eggs are ready you can add the yolk to the mixture and mix them with it.

If necessary add some other extra virgin olive oil in order to make the sauce more liquid and if you like you can also blend the mixture in a mixer in order to let it more liquid and tender. The white eggs can be cut in half and stuffed with the green sauce as presentationa.
This is the result:

BUON APPETITO!

Tomato Sauce

In this post I describe how to prepare a simple and delicious Italian tomato sauce. The principal ingredient, that I use, is Italian tomatoes type San Marzano. They have a medium dimension, a stretched shape and a bright red colour. There are ideal for the preparation of sauce because they are tasty. These types of tomatoes are grown in Campania in particular in the province of Salerno and the period of picking is from august to september. They are ideal if you use them fresh to prepare a tomato sauce as dressing of a first course, as shown in this recipe; but with them you can also prepare conserve of tomato sauce. Indeed when I was a child my mother usually bought a big quantity of tomatoes San Marzano and at the end of summer period we prepared this delicious tomato sauce.

INGREDIENTS (for 4 people):
1,5 Kg of Tomatoes sammarzano
4 tablespoons of extra virgin olive oil
1 / 2 Onion cut in slices
Salt
Some leafs of basil

PREPARATION TIME: 10 minutes

COOKING TIME: 30 minutes

WINE: Cilento Bianco DOC (White Wine)

PREPARATION
Wash and peel the tomatoes San Marzano.

Cut them in small cubes.

In the mean time place the extra virgin olive oil in a pan and preheat it. Then add the onion and let it brown.

When the onion becomes golden remove it from the oil and add the tomatoes.

season with salt and add the basil.

Let the sauce cook for about 30 minutes.


If necessary add some water but usually the tomatoes release their own water that is sufficient to cook a good sauce. Control if the salt is enough, usually I use few salt because I like the sweet taste of tomatoes. When the sauce is ready you can use it as dressing for a first course like a good dish of pasta!
This is the result:

BUON APPETITO!

Pesto Sauce

This is an interesting video in which it is well explain the traditional Genoese recipe to make pesto of basil. In this video the chef use the pestle and the mortar that are the traditional instruments that permit to make a better pesto sauce. If you have little time you can also use the mixer to prepare it. You can use the pesto sauce to season homemade bavette pasta or spaghetti. BUON APPETITO!

VideoJug: How To Make Pesto Sauce