Sauces and condiments.

Pomodoro (tomato) sauce

To prepare pomodoro (tomato) sauce: cook onions and garlic in extra virgin olive oil in a frying pan until translucent. Add grated tomatoes (fresh or canned) and simmer for 30-45 minutes. Add fresh basil and salt to taste.

Pasta can also be cooked directly in its tomato (or marinara, chunky vegetable, or meat-based) sauce, allowing the pasta to absorb the sauce as it cooks. Flavours are enhanced by this method and there are fewer pots to clean!

To cook pasta in it’s sauce, thin the sauce slightly with water or stock (1-2 cups), as the pasta will absorb liquid while cooking. Simmer, stir, and add more liquid (water or stock, a little at a time) to keep the sauce from becoming too thick.

*Tagliattele* with *pesto*, a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese.

To make pesto, a mixture of pine nuts, lemon juice, and garlic is finely chopped and blended. The basil is added, and the mixture chopped again. Olive oil is blended in, and grated Parmesan cheese is added and mixed in until combined.

Cacio e pepe sauce.

As the pasta (preferably spaghetti) is cooking, heat a large skillet over medium heat. Add ground black pepper and toast for about 1 minute until fragrant.

Add ½ cup of pasta water and simmer gently.

In a bowl, combine finely grated Pecorino Romano cheese with a few tablespoons of pasta water. Stir until thick (creamy).

Add the cooked spaghetti to the pan with the toasted pepper and toss well. Remove from heat (a pan that is too hot may separate the sauce) and gradually add the cheese mixture, tossing continuously to coat the pasta. Gently add pasta water until the sauce becomes silky and clings to the pasta.

Plate immediately and garnish with extra grated Pecorino cheese and a sprinkle of black pepper.

Chimichurri.

Chimichurri, a perfect companion to grilled or roasted meats (Uruguay, Argentina).

To make chimichurri, finely chop parsley and oregano and combine with minced garlic and red chilli flakes. Add red wine vinegar, olive oil, and lemon juice, and mix well. Add salt and black pepper to taste.

Salsa criolla (Argentina, Uruguay) is a colourful, fresh, tangy, salsa made with simple ingredients, perfect for any dish.

To make salsa criolla, finely dice tomatoes, red and green bell pepper, and onion. In a bowl add chopped parsley, and stir in red wine vinegar, olive oil, and salt and black pepper to taste.

Marinade for meats and vegetables.

In a bowl, whisk olive oil, lemon juice or vinegar, and blend in minced garlic, salt, pepper, and herbs and spices (your choice). Honey, mustard, soy sauce, chilli flakes, or other ingredients may add to the flavour.

To marinate meat (or fish) first dry the pieces with cotton (paper) towels and place them a shallow dish (or resealable plastic bag). Pour the marinade over the pieces, fully coating them. If using a bag, gently massage the marinade into the pieces. Let rest for 1-4 hours (15-30 minutes for fish).

Acids (lemon juice, vinegar) tenderise meats, but may break down their texture if too much is used or the marination is too long.

Clarified butter.

Clarified butter has a very high smoke point (232°C) compared to table butter (177°C), allowing for high temperature searing of meats and vegetables. To make clarified butter (butterfat) from table butter, milk proteins and water are removed by heating. Melted butter is brought to a gentle boil, and once the bottom layer of water has boiled off, the remaining butter is filtered through cheesecloth or a coffee filter. It can be refrigerated until use (clarified butter should keep for several months).

Pasta and grains.