SAUSAGES AND GREEN LENTILS WITH TOMATO SALSA (SALSICCE CON LENTICCHIE VERDI E SALSA DI POMODORO)
The Italians' take on bangers and mash, with lentils and a good roasted sausage, is a genius combo
Provided by Jamie Oliver
Categories Mains Jamie's Italy Pork Dinner Party Bonfire night recipes Italian Sausage
Time 1h25m
Yield 4
Number Of Ingredients 22
Steps:
- First things first, get your salsa on the go. Put a little olive oil into a pan, add the onion and sliced garlic, throw in the cinnamon stick and a good crumbling of chilli, and fry on a gentle heat for 10 minutes until the onions are soft and sweet. Now turn the heat up and add your red wine vinegar - it will steam and might even make you cough but this is a normal reaction! Then turn the heat down to low and add your tinned tomatoes, chopped up. Simmer slowly for half an hour while you get on with your lentils.
- Put a pan of water on for your broccoli and preheat the oven to 200ºC/400ºF/gas 6. Put the lentils into a pot, cover them with water, and add the 2 whole cloves of garlic, the bay leaf and some tied-up stalks from the parsley. Simmer for around 20 minutes, making sure that you've got enough liquid covering the lentils. Toss your sausages in a little olive oil and put them in a roasting tray in the preheated oven for 25 minutes or until golden and crisp. Drop your broccoli into boiling water for a few minutes when the sausages come out of the oven. When done, drain in a colander and toss in a bowl with a squeeze of lemon juice and some extra virgin olive oil.
- Once the lentils are cooked, remove the parsley stalks and bay leaf and pour away most of the water from the pan. Mash the garlic cloves up with a spoon, mix in with the lentils and dress them using 4 tablespoons of good extra virgin olive oil and 1 or 2 tablespoons of good vinegar. Throw in all your finely chopped parsley leaves, mix and season.
- Remove the sausages from the roasting tray and pour away any fat. Tip the lentils into your serving bowls. Remove the cinnamon stick from the salsa rossa and discard it, then season well to taste and spoon it over your lentils. Place 2 sausages, either sliced or whole, on top. Sprinkle with the thyme and serve with a big bowl of steaming broccoli.
Nutrition Facts : Calories 869 calories, Fat 46.3 g fat, SaturatedFat 12.6 g saturated fat, Protein 54 g protein, Carbohydrate 63 g carbohydrate, Sugar 11.2 g sugar, Sodium 3.13 g salt, Fiber 16.1 g fibre
SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)
This is a basic recipe for authentic Italian tomato sauce flavored with extra-virgin olive oil, garlic and basil. Toss with your favorite pasta or use for pizza, gnocchi and more.
Provided by SilviaG
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.
Nutrition Facts : Calories 152 calories, Carbohydrate 20.8 g, Fat 7.4 g, Fiber 4.8 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 303.6 mg, Sugar 2.4 g
CREMA DI POMODORO
This is a recipe I got off of Epicurious back in 2002. It is excellent! Wonderful homemade tomato soup! I use San Marzano tomatoes for this and crush them myself. Also, you can use fat free sour cream to lighten the recipe.
Provided by buzzsau
Categories European
Time 1h
Yield 11 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Cut enough bread into 3/4" cubes to measure about 3 cups and arrange in one layer on cookie sheet. Toast bread until golden and crisp, 10-15 minutes or more depending on your oven.
- Finely chop carrots, celery, onion and garlic. In a heavy 4 to 5 quart pot, cook the vegetables and garlic in olive oil with salt and pepper to taste over moderately low heat, stirring until tender but not browned, about 10 minutes.
- Add wine and boil 3 minutes.
- Add tomatoes, oregano and 1 cup water and simmer uncovered, stirring occasionally, 20 minutes.
- Remove pot from heat and whisk in heavy cream and sour cream. Cool soup for 10 minutes.
- In a blender (or immersion blender), puree soup in batches (USE CAUTION WHEN BLENDING HOT LIQUIDS, DON'T FILL TOO FULL) transferring pureed mixture to a large bowl.
- Return soup to pot and thin to desired consistency with remaining water.
- Season with salt and pepper and heat over moderate heat, stirring, until heated through (DO NOT LET BOIL).
- Serve soup ladled over croutons in large bowls.
TOMATO AND BASIL SAUCE - SALSA DI POMODORO E BASILICO
This sauce is ready in no time, and flavors are great! Pour over your favorite pasta! From the kitchen of Mary Ann Esposito, cooking show chef for Ciao Italia.
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 40m
Yield 9 1/2 -10 cups
Number Of Ingredients 9
Steps:
- If using fresh tomatoes, core them, cut them into coarse chunks, and puree them in a food processor, blender, or food mill until smooth. Strain the flesh of canned tomatoes through a fine sieve, to remove skins and seeds. Set aside.
- Heat the olive oil in a large pot, and cook the onion over a medium heat, stirring, until soft.
- Add the garlic and cook, stirring occasionally, until it becomes soft. Do not let the garlic brown, or an acid taste will be imparted in the sauce.
- Add the remaining ingredients, reduce the heat to low, and simmer until thickened, about 15 minutes.
Nutrition Facts : Calories 201.7, Fat 11.9, SaturatedFat 1.7, Sodium 744.9, Carbohydrate 17.1, Fiber 3.1, Sugar 12.3, Protein 2.3
BELLISSIMA SALSA DI POMODORO
Beautiful Tomatoe Sauce. I love toamtoe sauce, and this one is simple, easy, fresh, and most importantly...yummy!
Provided by Little Italy
Categories Vegetable
Time 1h
Yield 4 cups of sauce, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the onion, garlic, celery, basil, and parsley in the olive oil in a large saucepan for 15 minutes over medium-low heat, or until all vegetables are soft, and the onion is see-through. Make sure the vegetables don't stick to the bottom of the saucepan.
- Next fold in the diced tomatoes and season with however much salt you crave. Bring to a calm boil over medium heat. Place a lid on the saucepan and simmer until a thick sauce is formed, about 30 minutes.
- Enjoy with any pasta type, or with any recipe needing tomatoe sauce :).
Nutrition Facts : Calories 589.4, Fat 55.2, SaturatedFat 7.7, Sodium 37.8, Carbohydrate 24.4, Fiber 7.3, Sugar 14.5, Protein 5.4
SALSA DI POMODORO
This spaghetti sauce recipe comes from "Extending the Table", a collection of recipes from around the world. The notes say that it comes from the Sicilian American community. Now I have to tell you, this is a GREAT recipe. My boys (husband and roommate) who will eat anything, but only give 5 stars to the recipes that are in danger of being inhaled, give this one 5 stars. I had to beat my husband to make him stop licking the crockpot! :) It tastes a little sweet, mostly savory, and very herby. Don't use more of the herbs than is listed, or they will overwhelm the sauce, though you can certainly use less.
Provided by CraftScout
Categories Sauces
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions and garlic in olive oil over medium heat.
- Add the rest of the ingredients. Add meatballs if you wish at this point.
- Bring sauce to a boil. Simmer 2-3 hours to mix the flavors.
- NOTE: This can also be made by placing everything in your slow cooker and simmering all day. This is how I made it. I would recommend sauteing the onions and garlic first. A triple batch filled my BIG (6 qt, I think) crockpot.
- TO FREEZE: Let sauce cool to room temperature, then pour into a labeled freezer bag. Seal, trying to get rid of as much air as possible in the process, and freeze flat. You can freeze with meatballs in or without.
- TO REHEAT: Thaw overnight in the fridge, or in the microwave, or in a bowl of warm water (still sealed in the bag), or just dump in a crockpot or pot on the stove frozen and warm gently.
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