q. Sauces

AMATRICIANA

Ingredients

3 onions, 6 ripe tomatoes, 3 dl tomato pulp of caned chopped tomatoes, 2 cloves of garlic, 1 red hot chilipepper, olive oil, 150 gr. parmezan cheese, 250 gr chopped cubed bacon, stockcube gardenherbs.

Preparations

Peel the onions, cut them in half, and chop finely. Peel the garlic cloves and chop them finely. Place a casserol of water on a hot plate and bring to the boil. Fill your sink with cold water. Pull the crowns of the tomato and cut a cross in peel of the tomato on teh bottom. Dip them in the boiling water for  12 to 15 counts.  Pull them out and cool down directly in the cold water. Peel the tomatoes. Cut the tomatoes into quarters, remove the seeds and chop the flesh. Cut the chilli pepper in half, remove the seeds and chop finely. Bake the onions and garlic in olive oil until translucent. Add the chilli and tire well. Add the tomatoes and the tomato pulp and let simmer for 20-25 minutes. Bake the bacon and add them to the sauce . Add the stock cube, let it continue to simmer on a low heat. Before serving, you must be sure that the onion and chiles are soft. A little taste, seasoning if needed, if the sauce is sour please add som sugar.

FRENCH MUSHROOM SAUCE

Ingredients for the sauce

1 kg of white mushrooms, 1 pakkage of oyster mushrooms of even a mix of mushrooms like you wish to eat, light cream, salt lots op pepper from the mill and sauce binder (patato starch). 

How to make this fingerliking sauce?

Clean the mushrooms first with a brush never rinse under water they will suck up the water and then your sauce will be watery. Cut the white mushrooms in slices and the others in pieces. 

Put some butter in a high pan, and bake the mushrooms brown… be careful with the oyster mushrooms do bake them to long or they will get rubbery. Season with a pinch of salt and good good amount of pepper from the peppermill. Add the cream and add some milk to the mushrooms and let simmer. Make sure they are covered with the cream and milk. Let the cream thicken if needed add some patato starch to thicken the sauce. Taste and season to taste.

This sauce is wonderfull with red meats or pork. Lovely with steak and fries….