Tomate nacional vs. Passata italiana: Lo que nadie te explica.
Want to train in Gastronomy? ALL MY ONLINE AND IN-PERSON COURSES AT https://marcosdicesare.com Passata Sauce Technique: Tomato passata: 700g (1 bottle). White onion: 120g (approx. 1 small to medium onion), finely chopped. Garlic: 8g (2 medium cloves). Extra virgin olive oil: 60g. Fine salt: 7g. Black pepper: 1g. Extract to taste. Sauce with Crushed Tomatoes: Bottled crushed tomatoes: 1 kg. Tomato extract: 30g (1 generous tablespoon). White wine: 100g (approx. 1/2 glass). White onion: 150g. Carrot: 80g Bell Peppers (Triple): 150g total (50g Red, 50g Green, 50g Yellow). Garlic: 12g (3 cloves). Extra Virgin Olive Oil: 80g. Fine Salt: 9g to 10g. Baking Soda: 1g. Spices and Herbs: Ground Chili Pepper: 2g Sweet Paprika: 5g Dried Oregano: 2g. Bay Leaf: 1 leaf (approx. 0.5g). Fresh Thyme: 1 sprig.
LA POMAROLA - The traditional Tuscan tomato sauce
SORRENTINOS: The only 100% Argentine pasta.
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