Original Bolognese Sauce
Marcella Polini Hazan –
The Original Authority on Italian Cuisine in America
Some of her secrets include the following:
Choose vegetables that are in season and plan the entire meal around them.
Soak vegetables in cold water for half an hour before cooking to remove all trace of grit. Cook them until they are tender, but not mushy, so that they have a rich flavour.
When sautéing onions, put them in a cold pan with oil and heat them gently; this will make them release their flavour gradually and give them a mellower taste than starting them in a hot pan.
Although some types of pasta, like tagliatelle, are best made fresh at home, others, like spaghetti, should be bought dried. Pasta should be matched carefully to sauce.
Olive oil isn’t always the best choice for frying; in delicately flavoured dishes, a combination of butter and vegetable oil should be used.
Garlic presses should be avoided at all costs.
Enjoy the her Interesting and “Tasty” Video
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Original Bolognese Sauce – Italian Cook Marcella Polini Hazan
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