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Common Sauces that are used for pasta with their recipes!!!
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- 1. Presentation On Sauces for Pasta
- 2. Pasta: a basic staple ingredient used in cooking around the
world. Pasta: an ingredient made from durum wheat semolina or from
the flour of certain other grains mixed with water and/or eggs,
which is then kneaded and formed into various shapes; it is dried
and cooked prior to eating.
- 3. A common sauce for use with fettuccine noodles to make a
dish referred to as fettuccine Alfredo. The sauce consists of heavy
cream or half and half that is mixed with butter, grated Parmesan
cheese, pepper, and occasionally nutmeg.
- 4. 1/4 cup Butter 1 cup Heavy Cream 1 Clove-Garlic, crushed 1.5
cup Freshly grated parmesan cheese 1/4 cup Chopped fresh parsley
Method of Cooking Melt butter in a medium saucepan over medium low
heat. Add cream and simmer for 5 minutes, then add garlic and
cheese and whisk quickly, heating through. Stir in parsley and
serve.
- 5. One of the spicier types of tomato sauces made with chile
peppers that add a more intense flavor to pasta, meats, poultry,
seafood, and other foods such as pizza.
- 6. 2 tbsp Olive Oil 1 Brown onion, finely chopped 2
Garlic-clove, finely chopped 3 Small red chillies, deseeded finely
chopped 1 tbsp Tomato paste 2 tsp Balsamic vinegar Method of
cooking Heat oil in a large frying pan over medium heat. Add onion
and garlic. Cook, stirring, for 3 minutes. Add chillies and tomato
paste. Cook for 1 minute. Add tomatoes. Cook, stirring often, for
15 minutes or until sauce thickens. Stir in vinegar. Season with
salt and pepper.
- 7. A traditional Italian red sauce originating in Bologna,
Italy. Most often a Bolognese sauce will contain at least two types
of meat, which may include veal, beef, pork, or chicken cut into
small pieces. The meat becomes part of a variety of ingredients
such as onions, celery, carrots, chile peppers, tomatoes, olive
oil, and white wine that are combined with seasonings and herbs
such as oregano, basil, bay leaves, and nutmeg that provide the
distinct flavor for the sauce. It is also common to add cream or
milk to the ingredients which provides a richer flavor to the
sauce.
- 8. 2 tablespoons butter 1 tablespoon olive oil 1 cup finely
diced onion 1/2 cup finely diced celery 1/2 cup finely diced carrot
1 pinch salt 1 1/2 pounds ground beef salt freshly ground black
pepper to taste 1 pinch cayenne pepper, or to taste 1/8 teaspoon
ground nutmeg 1 1/2 cups milk 2 cups white wine 1 (28 ounce) can
whole Italian plum tomatoes (preferably San Marzano) 2 cups water,
or as needed
- 9. Method of Cooking Melt butter with olive oil in a large
saucepan over medium heat; cook onion, celery, and carrot with
pinch of salt until onion turns translucent, about 5 minutes. Stir
ground beef into vegetables and cook, stirring constantly until
meat is crumbly and no longer pink, about 5 minutes. Season meat
mixture with 1 1/2 teaspoon salt, black pepper, cayenne pepper, and
nutmeg. Pour milk into ground beef mixture and bring to a simmer.
Cook, stirring often, until most of the milk has evaporated and
bottom of pan is still slightly saucy, about 5 minutes. Raise heat
to medium high and pour white wine into ground beef mixture; cook
and stir until white wine has mostly evaporated, about 5 more
minutes. Pour tomatoes with juice into a large mixing bowl and
crush them with your fingers until they resemble a slightly chunky
sauce. Pour tomatoes into sauce; fill can with 2 cups water and add
to sauce. Bring to a simmer. Reduce heat to low and simmer,
stirring often, until mixture cooks down into a thick sauce, at
least 3 hours but preferably 4 to 6 hours. Skim fat from top of
sauce if desired. If sauce is too thick or too hot on the bottom,
add a little more water. Taste and adjust seasonings before
serving.
- 10. A sauce made with cream, eggs, Parmesan cheese, small
pieces of bacon and vegetables, such as peas. Although any type of
pasta can be used, spaghetti and linguine are most suitable with
this sauce. When this sauce is made, it is heated for several
minutes until it begins to thicken, when it is then spread over
pasta that is very hot, enabling the eggs to continue cooking while
the food simmers.
- 11. 2 tsp Olive Oil 200 gm Slice Pancetta 3 Garlic-Clove
crushed 2 Egg Yolk 2 Eggs 1/2 cup Thickened Cream 75 gm Finely
Grated Parmeson Cheese Method of Cooking Heat oil in a large,
non-stick frying pan over medium heat. Add pancetta and garlic.
Cook, stirring, for 5 minutes or until pancetta is crisp. Drain on
paper towel. Whisk egg yolks, eggs, cream and three-quarters of the
parmesan together in a bowl. Season with salt and pepper. Add egg
mixture and pancetta mixture to pasta. Season with salt and pepper.
Toss over low heat until well combined. Serve with remaining
parmesan.
- 12. Bchamel Sauce - a basic white sauce made by adding hot milk
to a white roux (heated butter mixed with flour). The roux thickens
the milk into a creamy white sauce which can then be seasoned with
additional ingredients depending on the type of dish served with
the sauce and the flavors desired. Madeira Sauce - a wine sauce
typically made from Madeira wine and broth, but also with other
ingredients that enhance the flavors of the foods topped with the
sauce. Madeira sauces are typically used to season pasta, meats,
stews, and savory dishes. Marinara Sauce - a highly seasoned tomato
sauce made with garlic and other ingredients, such as onions,
parsley and olives. The sauce is used on meats and pasta.
- 13. Marsala Sauce - made from a variety of flavored bases such
as tomatoes, mushrooms, or fruit flavors to be served as a sauce
for several traditional food dishes such as pollo (chicken) marsala
or veal marsala. A typical recipe for the sauce may include onions,
garlic, herbs, mushrooms, heavy cream, oil or butter, and the key
ingredient, Marsala wine, which is often used as a demiglaze, or
added last. Puttanesca Sauce - a very spicy and strong flavored
sauce made with garlic, bits of dried chile peppers, capers, and
anchovies as key ingredients. It can be mild or well seasoned
depending on the type and amount of spices added, to be served on
fish and pasta dishes.
- 14. Rag Sauce - made from ingredients that can cook for longer
periods of time, a rag traditionally includes bits or minced beef
cooked with chicken livers and unsmoked pancetta which is combined
with tomato pure, mushrooms if desired, onions, celery, olive oil,
seasonings, cheese, and white wine. Romesco Sauce - a sauce often
served over grilled foods such as fish, poultry, meats, and
vegetables or used as a flavoring for stews and pasta dishes and
breads topped with meats and cheese. Considered by some to be a
garlic sauce, Romesco is most often made with tomatoes, garlic,
olive oil, blanched almonds, hazelnuts, vinegar, herbs, red chile
peppers, and salt.
- 15. Vodka Sauce - a creamy textured pasta sauce that goes well
with penne, ravioli, rigatonni, tortellini, or ziti pasta as well
as on some poultry dishes or bruschetta appetizers. Rich in flavor,
this sauce typically contains tomatoes, cream, vodka, olive oil,
garlic, onions, and seasonings. Parmesan, pecorino or romano cheese
and meats such as prosciutto are also additional ingredients that
may be included in some vodka sauces.