Journal eglamkowski's Journal: recipe of the day 9
Ok, today you're in for a special treat. It's a marinara sauce from someone who is actually Italian! The following is all hers, I make no additions to it at all:
2-3 Tbs olive oil
2 Tbs butter
3 cloves garlic, crushed/diced, whatever
fresh parsley (add as much as you want; can't hurt)
1/2 tsp black pepper
8 anchovies + oil
6c. crushed tomatoes w/puree. (Get a couple cans of whole PEELED tomatoes and put them in a blender with the juice/puree. Buying crushed/diced tomatoes,etc., has lots of bits of skin all rolled up. I hate that.)
1-2 Tbs tomato paste (If the tomatoes are in puree, use less paste; if they're in tomato juice, use more)
2 Tbs oregano (it belongs here, but not too much!)
1. Sautee butter, olive oil in a large/deep FRYING pan with garlic on medium heat. Don't burn the garlic or it stinks and ruins the flavor. Take out the garlic if it gets over done.
2. Add anchovies (mashed), anchovy oil, oregano and parsley, reduce heat, simmer for 2-3 minutes.
3. Add tomatoes and paste (which you have already blended together in the blender) to the pan of oil/herbs. Bring to a boil, then reduce heat to LOW and simmer, partially covered, stirring occasionally for about 90 minutes. Add pepper and adjust seasonings to taste.
It should start to thicken and darken after about 30-45 minutes. If it gets too thick (ie: reduces too much) you can always add a little water. I wouldn't cook it any longer than 2 hours, and definitely no less than one, or you won't get rid of the raw tomato taste.
By the way, I find that Barilla pasta is the best dry pasta on the market, if you can't find some fresh somewhere, and stay away from DeCecco. Bleah. Doesn't even LOOK right.
Pretty good recipe (Score:2)
I've never known any Italian to use butter in their marinara. My family is Neopolotan but I know enough Calabrese and Sicilian to be surprised. Is your friend, perhaps, from the Adriatic coast?
You could thicken with water, but why not use some wine. I like to use Pinot Grigio in my cooking, but there is nothing wrong with using a red here as well. Enjoy drinking the rest of the bottle while you cook.
The point about not burning the garlic is critical.
I like to put my tomatos through
Re:Pretty good recipe (Score:1)
The reason for no wine is because she knows I don't like alcohol. But sure, if you like it go with it.
Re: (Score:1)
Re:Pretty good recipe (Score:1)
"NO! Once you add onion (and oregano) it goes, in my opinion, from spaghetti sauce to pizza sauce and becomes sweet. Ick."
Ick.
I like onions myself, but apparently you just have to go without if you want authentic marinara. As for mushrooms, since I don't like them, I didn't inquire about that, but I'm guessing it'd get a no as well
Re: (Score:1)
Re:Pretty good recipe (Score:1)
Butter!?! Olive oil all the way man, olive oil.
Oh, and wine. Mmm... wine.
Using canned stuff is a no no. Buy it fresh, crush and puree your own tomatoes (If you cook them, then blend them, the skins blend in.). You'll need to cook it longer(takes a few hours to reduce the water out), but it's much better in the long run.
Also, take the extra time and make fresh pasta, your stomache will thank you.
Re:Pretty good recipe (Score:2)
sounds decent (Score:2)
My Recipe (Score:2)
Oh, and you are right about Barilla. It is the best readily available dry pasta.