Spaghetti Sauce Question

Puester said:

Giusi said:

Try resisting pasta al limone. Impossible.

Hey, you forgot to post the recipe!

gloria p

Excuse the format, but it is copied from my blog.
Pasta al Limone

4 tablespoons butter
1 cup heavy cream
2 tablespoons fresh lemon juice
grated peel from four lemons - no pith, just the yellow part
1/2 cup grated parmigiano-reggiano (no substitutes! use the real thing!)
* fetuccine made with 3 large eggs and about 2 cups flour (this is
Hazan’s take and I never do this. I prefer a very small cut of hardwheat
pasta instead, I make almost angelhair sized semolina spaghetti or buy
something similar.)

Make the sauce in a skillet or pot large enough to accommodate the pasta
when it is done. Combine the butter and cream in the pot and bring to a
boil. Once it is boiling, add the lemon juice and stir thoroughly. Add
the lemon peel and continue stirring/boiling until the sauce is reduced
to one half of its original volume.

Now the originator of this particular version says nothing about salt.
To me, if you are using lemon juice, you eventually have to talk about
salt or sugar. It is at this point that I taste and add salt, keeping in
mind that I will be later adding salty Parmigiano.

Turn off the heat.

At this point, you can pour the sauce into a heatproof bowl or measuring
cup, press plastic film onto the surface and keep in the refrigerator
until you need it. It makes it a good first course for a party as it
leaves little to be done at the last minute.
When you prepare for the meal when you will eat it, put it into the pot
and bring it gently back to hot.

Cook the pasta in salted boiling water. When it is cooked, but still
firm to the bite (probably 1 1/2 - 2 minutes for fresh ), drain it and
add to the pot with the sauce. Place over medium heat and toss
thoroughly for just 15-20 seconds. Transfer the pasta and sauce to a
warm serving bowl. Add the grated cheese and toss. Serve immediately
with additional grated cheese (I like mine with a bit of fresh ground
black pepper, too!).

Tips from my kitchen: buy the lemons a couple of weeks ahead of time and
keep them at room temp and the juice will be more powerful. You may have
to grate other lemons to get the peel, though.

--
ÐÏࡱá

--
Posted via a free Usenet account from http://www.teranews.com

Giusi said:

Tips from my kitchen: buy the lemons a couple of weeks ahead of time and
keep them at room temp and the juice will be more powerful. You may have
to grate other lemons to get the peel, though.

Really? Thanks for the tip, and for the recipe.

Becca

Becca said:

When you make spaghetti sauce, do you include celery as one of the
vegetables in your sauce?

BTW, one of my Italian friends calls it "gravy", not sauce, so my
apologies to those who call it gravy.

Becca

I went to a cooking class with an Italian chef and he uses the most
incredible canned tomatoes that you can only buy in giant restaurant
size cans but they are the best I ever have had.
All he does is saute some onions in virgin olive oil and then adds
tomatoes and bay leaves. cook for 15 minutes.He says no oregano - it
is only for pizza. If you want you could add some thyme and rosemary
and garlic. Add a cup of chopped basil afer simmering covered for one
hour also if you like. He said no need to simmer the sauce for days.
I guess this means no celery.
I personally add peppers, a carrot and sometimes zucchini.

Lindaart
http://www.lwarnerconstantino.blogspot.com/

"Lindaart" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Becca said:

When you make spaghetti sauce, do you include celery as one of the
vegetables in your sauce?

BTW, one of my Italian friends calls it "gravy", not sauce, so my
apologies to those who call it gravy.

Becca

I went to a cooking class with an Italian chef and he uses the most
incredible canned tomatoes that you can only buy in giant restaurant
size cans but they are the best I ever have had.
All he does is saute some onions in virgin olive oil and then adds
tomatoes and bay leaves. cook for 15 minutes.He says no oregano - it
is only for pizza. If you want you could add some thyme and rosemary
and garlic. Add a cup of chopped basil afer simmering covered for one
hour also if you like. He said no need to simmer the sauce for days.
I guess this means no celery.
I personally add peppers, a carrot and sometimes zucchini.

Lindaart
http://www.lwarnerconstantino.blogspot.com/

Presumably the carrot to cut down on acidity?

Quoted message said:

Lindaart said:

Becca said:

When you make spaghetti sauce, do you include celery as one of the
vegetables in your sauce?

BTW, one of my Italian friends calls it "gravy", not sauce, so my
apologies to those who call it gravy.

Becca

I went to a cooking class with an Italian chef and he uses the most
incredible canned tomatoes that you can only buy in giant restaurant
size cans but they are the best I ever have had.
All he does is saute some onions in virgin olive oil and then adds
tomatoes and bay leaves. cook for 15 minutes.He says no oregano - it
is only for pizza. If you want you could add some thyme and rosemary
and garlic. Add a cup of chopped basil afer simmering covered for one
hour also if you like. He said no need to simmer the sauce for days.
I guess this means no celery.
I personally add peppers, a carrot and sometimes zucchini.

Lindaart
http://www.lwarnerconstantino.blogspot.com/

That's it. The best tomatoes, and the ones in the
giant 10-pound cans, are the San Marzano tomatoes,
packed in Italy (an important factor). You can get
them in most good markets (like anywhere on Arthur
Avenue in the Bronx, or Whole Foods, or even Stop&
Shop). They can be expensive, like >$2.00/35-oz
cans, or inexpensive (in the Bronx at <$1/35-oz
can). The can MUST say "packed in Italy." And of
course San Marzano on the front.

It turns out that you can get "San Marzano Style"
canned tomatoes, California products.
Fahgedaboudit. Not worth the effort to make gravy
with those babies.

HTH

Topo

harvey said:

That's it. The best tomatoes, and the ones in the
giant 10-pound cans, are the San Marzano tomatoes,
packed in Italy (an important factor). You can get
them in most good markets (like anywhere on Arthur
Avenue in the Bronx, or Whole Foods, or even Stop&
Shop). They can be expensive, like >$2.00/35-oz
cans, or inexpensive (in the Bronx at <$1/35-oz
can). The can MUST say "packed in Italy." And of
course San Marzano on the front.

$2 is expensive? for 35 oz? or 3.5 oz?

Karen

Kswck said:

"Lindaart" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

Becca said:

When you make spaghetti sauce, do you include celery as one of the
vegetables in your sauce?

Quoted message said:

Quoted message said:

BTW, one of my Italian friends calls it "gravy", not sauce, so my
apologies to those who call it gravy.

Quoted message said:

Quoted message said:

Becca

Quoted message said:

I went to a cooking class with an Italian chef and he uses the most
incredible canned tomatoes that you can only buy in giant restaurant
size cans but they are the best I ever have had.
All he does is saute some onions in virgin olive oil and then adds
tomatoes and bay leaves. cook for 15 minutes.He says no oregano - it
is only for pizza. If you want you could add some thyme and rosemary
and garlic. Add a cup of chopped basil afer simmering covered for one
hour also if you like. He said no need to simmer the sauce for days.
I guess this means no celery.
I personally add peppers, a carrot and sometimes zucchini.

Quoted message said:

Lindaart
http://www.lwarnerconstantino.blogspot.com/

Presumably the carrot to cut down on acidity?

I think it is used to add a little sweetness, according to Emeril but
not his recipe that I use