I prodotti offerti sono caratterizzati da freschezza, genuinità e un sapore eccezionale. La qualità elevata e l'autenticità degli ingredienti garantiscono un'esperienza culinaria di alto livello. Consiglio vivamente di provarli!
First courses
Cream sauce with tomatoes
The creamy pasta recipe - and the one rule that prevents the sauce from curdling: lower the heat before the cream goes in.
Method
- Schalotte fein würfeln und im Olivenöl glasig dünsten.
- Tomatensoße dazugeben und 5 Minuten köcheln lassen.
- Hitze reduzieren, dann erst die Sahne einrühren — nie in die sprudelnd kochende Sauce. Nur noch sanft erwärmen, nicht mehr kochen.
- Pasta eine Minute vor Garzeitende abgießen, in die Sauce geben und mit einem Schuss Kochwasser eine Minute schwenken. Basilikum und Parmigiano zum Schluss.
Minnelea products for this recipe
The preserves used in this recipe.
Minnelea
Cilentano Artisan Sauce – Traditional Recipe with EVOO
€5,00
Minnelea
Sauce Set — 12 or 18 artisan jars
€55,20
Minnelea
Artisanal Basil Tomato Sauce - with Extra Virgin Olive Oil
€5,00
Why tomato-cream sauces curdle: the acidity of the tomato coagulates the milk protein, and heat accelerates it. Three countermeasures: cream with at least 30% fat, lower the temperature before stirring it in, and a well-reduced tomato base instead of raw Passata. If you want creaminess without cream: emulsify cooking water and Parmigiano, stir two spoonfuls of ricotta into the hot sauce, or place half a burrata on the finished pasta.