Rachel Roddy’s recipe for tomato and sausage ragu | Italian food and drink


W.The story of the pot burping and sometimes spitting up from behind the stove. The first description of tomato sauce he arrived in Italy in 1628. It was, of course, from Mexico via Spain, and the naturalist and physician Felipe II of Pennsylvania His Francisco His Hernández compiled in his 16 volumes a detailed account of plants and the dietary habits of Mexico. . First translated into Latin, then into Italian. dyed (dip or sauce) “Made from sliced ​​tomatoes and chili peppers to enrich the flavor of almost any dish and awaken the appetite”.

No one had eaten tomatoes in Italy yet. In a recent in-depth study of spaghetti with tomato sauce, Italian food historian Massimo Montanari notes that tomatoes were treated with curiosity and deep suspicion. They were edible, but doctors at the time warned that they could “cause eye and head pain.”

Montanari believes Source is the reason for the shift.Since ancient times, the use of sources – often called flavor” – It was a systematic way to balance hot, cold, dry and wet foods and color them. Cold, moist, reducible, the red tomatoes were ripe to cuddle. Another part of the change was Madrid’s near-total rule of Italy (and colonization of Mexico) and the renewed diffusion of recipes. Seventy years after tomato sauce was first mentioned in Italy, the first recipe appeared by Antonio Latini, the Italian steward of the Spanish mansion in Naples. (modern steward). Clearly coming from a Mexican tradition, Spanish style (Spanish style), recipe translated by Montanari. Chop them finely with a knife and add a pinch of diced onion, hot pepper and, if desired, diced thyme. Mix everything together and season with salt, oil and vinegar. A delicious sauce for boiled meat and other things. I made this.My gas burner is going to be a wood fire.It was very nice.

Decades later, Vincenzo Corrado, the great interpreter of Neapolitan culture and author of the 1773 book Il Cuoco Galante (The Gallant Cook), said only good things about tomatoes and offered a recipe for mutton sauce. doing. No encounters with pasta or macaroni are mentioned, let alone spaghetti. This word has not yet been invented. That was a few years later, in 1781, when Corrado called tomatoes a “universal” sauce that went well with meat, fish, eggs, pasta, and vegetables. More clearly in 1807, Neapolitan style macaroniAlso Pasta mixed with cheese and a thick ragout made from meat stewed with tomatoes or concentrate (proof of preservation), onion, pork, herbs, perhaps a glass of wine, salt and pepper.

This week’s recipe is inspired by all of the above and served as part of a pasta, gnocchi, rice, or lasagna with bechamel and grated parmesan cheese for anything you’ve been wanting to wake up from your January sleep lately. After a little preparation and frying, this ragout is brought to almost a boil and then simmered over low heat for 50 minutes or until the sauce is thick, rich and has a wonderful aroma. Who has to wipe the rice cooker or wash the white T-shirt.

tomato and sausage ragout

Preparation 20 min
cooking 1 hour
serve 8

6 tablespoons Olive oil
1 large onionpeeled and finely diced
1 carrotpeeled and finely diced
2 celery stickstrimmed and finely diced
2 bay leaves
1 sprig of fresh rosemary

2 cloves of garlic
peeled, left whole and pierced with a toothpick
with salt black pepper
6 pork sausages
removed from casing and crushed meat
1 glass of red wine (small) (125ml)
3 x 400g cans
peeled plum tomatoes (1.2kg), pulverized
1 tablespoon tomato concentrate
1 pinch red pepper flakes (option)

Heat the oil in a large heavy-bottomed pot over medium-low heat and sauté the onions, carrots, celery, bay leaves, rosemary, and garlic with a pinch of salt until softened, about 8 minutes.

Add sausage meat and cook, stirring, until no pink color remains. Add the wine and whisk for a few minutes, then stir in the tomatoes, tomato concentrate and chili flakes, if desired, and bring to a near-boiling.

Serve with pasta, gnocchi, rice, or lasagne (I like to alternate layers with milk-shredded bechamel or ricotta cheese).



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