Lia's Recipe Collection - Donna Laura Wines - Flipbook - Page 6
I
So
the
every
pasta al pomodoro .
basicsItalian
pomodoro !
POMODORI
being.
The
key
Nothing
of
This
better
course
is
is
the
than
a
comfort
of
pasta al
good
pomodori -
the
food
the
tomatoes.
Now that we understand al dente, salted water in abundance to
boil
pasta,
brands
of
pasta…we
need
to
understand
t
omatoes .
This is the most important ingredient.
My
aunt
would
remove
the
seeds
from
garden
grown
tomatoes
before making her sauce. My aunt would also add a bit of sugar
if
they
were
tablespoon
not
of
sweet
butter
to
enough.
all
of
her
My
aunt
sugos,
always
because
added
butter
a
makes
everything better. A few tricks. If I am not at home in Italy, I do
not
have
assuming
Mutti
access
we
are
chopped
to
garden
all
using
tomatoes
tomatoes,
store
in
so
bought
cans
let’s
directly
processed
Pomi
or
go
to
tomatoes.
finely
chopped
tomatoes in tetra packs. I avoid pureed tomatoes and preferred
chopped-
small
bits
of
good
tomatoes
or
crushed.
They
shouldn’t be orange and smell like a can, they should look fresh
and you should want to eat it by the spoonful because it tastes
good. If it doesn’t taste good out of the can, it wont taste good
once
when
you
cook
cooked
it.
Again
–
quality
la materia prima
tomatoes
difference in the final dish.
-
it
does
is
not
what
get
better
makes
the