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Spicy
Pasta Sauce
Ingredients:
1
cup (250 ml) large mushrooms
1 bunch asparagus
spears
2 tablespoons
vegetable oil
1 small onion,
chopped
1 tablespoon
parsley leaves, chopped
1 teaspoon basil
leaves, chopped
2 garlic cloves,
minced
1/2 teaspoon hot
chili flakes
1 cup (250 ml) dry
white wine
1 28 oz (796 ml)
can plum tomatoes
1 28 oz (796 ml)
can crushed tomatoes
3 tablespoons
grated Parmesan cheese
Salt and ground
black pepper to
taste
Preparation:
- Cut mushrooms into large slices.
- Snap and discard tough ends of
asparagus.
- Cut asparagus lengthwise and
then in 1" pieces crosswise.
- Set mushrooms and asparagus
aside.
- In a large saucepan, heat oil
over medium heat.
- Add onion, garlic and chili
flakes; cook, stirring occasionally, about
3 to 5 minutes.
- Add mushrooms and asparagus to
pan; cook until tender, about 5 to 8 minutes.
- Add wine and cook until it's
nearly evaporated.
- Add plum tomatoes (halved)
including juice; cook for 5 to 10 minutes, using
the back of a spoon to crush them a bit.
- Add crushed tomatoes and
cheese. Let simmer, about 1 hour.
- Add salt and ground pepper to
taste.
- Serve over your favorite pasta.
- Use more Parmesan cheese for
sprinkling over pasta.
Makes 8 servings.
PER SERVING:
95
calories,
3.5 g protein, 4.8 g fat, 2.7 g dietary fibre, 11 g carbohydrates, 85 mg
calcium, 1.6 mg iron, 44 mcg folacin. Moderate amount of dietary fibre.
Good source of vitamin C and folacin.
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Sauce
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A
sauce is a thick liquid which can be used to add flavour to food, to
moisten it and/or make it look more attractive on the plate.
Sauces form an important part of traditional French cuisine. These
French-style sauces are thickened with starch or roux (flour cooked in
butter) and fall into two basic categories:
- Brown sauces, which are based on demi-glace, a reduction of browned
veal and beef bones
- White sauces, based on velouté, a reduction of the meat and
bones of veal, chicken or both, or of fish.
Also important in French cuisine are the following types of sauces:
- Béchamel; family sauces, based on flour & thickened
milk
- "Emulsified sauces", which use eggs as emulsifiers to combine
normally immiscible ingredients such as oil and vinegar
- "Butter sauces", in which butter fat is re-emulsified back to a state
resembling the original
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