Filetto Sauce Definition Food

FILETTO SAUCE

Steps:

• In a large saucepan heat oil.
• add garlic and saute until it turns color.
• add onions and saute until they become opaque.
• add salt, basil, and oregano
• Add tomatoes and sugar
• Bring to a boil and then simmer for 30 minutes.
• for a stronger sauce add 4 tbs olive oil and Marsala wine.

BASIC PARMESAN POMODORO

Steps:

• Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly.
• Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.
• Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente. Serve topped with more cheese if desired.

FILETTO DI POMODORO

Steps:

• 1. Saute garlic in oil, add onions and carrots and saute on medium-low for about 2-3 minutes, until soft. Add tomatoes and chicken broth and simmer 45 minutes on low.
• 2. Add fresh basil last 10 minutes (herbs will become bitter if cooked more than 20 minutes). Julia always adds herbs into the sauce near the end.
• 3. Taste for acidity, if sauce is a bit tangy (acidic) then add 1 tbsp of sugar. For a calorie free way to cut the acidity in the sauce add 1/2 teaspoon of baking soda