Local Recipe Booklet

16
番茄酱意大利细面
生面
~ 200 克硬粒小麦意大利细面
番茄酱
橄榄油
1 个小洋葱，切碎
2 个芹菜茎，切碎
1 根胡萝卜（100 克），切碎
2 枝迷迭香，叶子，切碎
2 个蒜瓣，细细切碎
30 克番茄泥
2 汤匙香醋
可选：100 毫升红葡萄酒
250 毫升过筛番茄酱
½ 茶匙鸡汤料粉或蔬菜汤料粉
黑胡椒粉，调味
配料
帕尔马干酪，搓碎
可选：新鲜罗勒，切碎
方法
1 将一大锅盐水煮沸
2 在煎锅中加少许油。加入洋葱、芹菜和胡萝卜，中火煎 5
分钟或直至洋葱变为透明。加入番茄泥、高汤粉和迷迭香。
3 以意大利香醋和红葡萄酒或汤水进行收汁。
4 加入过筛的番茄酱，文火炖 10分钟，直至变稠。
5 将意大利面煮 5 至 6 分钟。沥干水分并定量装盘。添加足量 酱汁，撒上罗
勒和奶酪。
您还可以尝试千层面食谱中的波隆那肉酱。
Spaghetti with
tomato sauce
Fresh pasta
~ 200 g (0.45 lb) durum spaghetti
Tomato sauce
olive oil
1 small onion, chopped
2 stalks celery, chopped
1 carrot (100 g / 3½ oz), chopped
2 sprigs rosemary leaves, chopped
2 cloves garlic, nely chopped
30 g (1 tbsp + 2 tsp) tomato puree
2 tbsp balsamic vinegar
optional: 100 ml (3½ oz) red wine
250 ml (1 c) sieved tomato sauce
½ tsp chicken or vegetable stock powder
ground black pepper, to taste
Topping
Parmesan cheese, grated
optional: fresh basil, chopped
Preparation
1 Bring a large pan of salted water to the boil.
2 In a skillet add some oil. Add the onion, celery, and carrot, and fry on
a medium heat for 5 minutes or until the onion is transparent. Add the
tomato puree, stock powder and rosemary.
3 Deglaze with balsamic vinegar and wine or cooking water.
4 Add the sieved tomato sauce and simmer for 10 minutes until
thickened.
5 Cook the pasta for 5-6 minutes. Drain and portion on plates. Add a
generous serving of the sauce and sprinkle with basil and cheese.
Also try the Bolognese sauce from the lasagna recipe.