All The Best Pasta Sauces by Joie Warner, Josie Warner

By Joie Warner, Josie Warner

Nutrition author, cooking instructor, and Milan local Micol Negrin has written the 1st cookbook to discover the simplest, so much real Italian pasta sauce recipes from a neighborhood perspective.

The culinary odyssey starts off in northern Italy, the place wealthy sauces are ready with clean cream or neighborhood cheese: Creamy Fontina Sauce with beaten Walnuts and White Truffle Oil; Parmigiano Sauce with clean Nutmeg; Pine Nut and Marjoram Pesto.

Central Italy is understood for sauces made with cured meats, sheep’s milk cheeses, and extra-virgin olive oil: highly spiced Tomato, Onion, and Guanciale Sauce; Smashed Potato Sauce with Cracked Black Pepper and Olive Oil; Caramelized Fennel and Crumbled Sausage Sauce

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SERVES 4 AS A SIDE 2 small field cucumbers or 1 English cucumber 2 medium tomatoes, chopped salt and pepper, to taste 4 slices day-old bread 1 If you’re using field cucumbers— usually cheaper than English—peel them to remove the tough skin. ) For English cucumbers, there’s no need to peel. dressing 2 tablespoons olive oil, plus a few drops for the pan 1 jalapeño, finely chopped 2 tablespoons chopped tomato salt and pepper, to taste juice of 1 lime additions chopped fresh herbs chopped peaches, nectarines, or plums finely chopped red onion chopped zucchini or summer squash pitted olives grapes 2 Reserve about 2 tablespoons of the chopped tomatoes to use in the dressing, but throw the rest of the tomatoes and all of the cucumbers into a large bowl.

3 Let the vegetables cook, stirring occasionally, until they are lightly browned and soft, 5 minutes more. The potatoes should not yet be fully cooked. 4 Add the corn and cornmeal to the pot and stir. Pour in the broth and bring to a boil, then turn the heat down to low and simmer until the broth thickens and becomes opaque, about 30 minutes. 5 Add salt and pepper. If you made your own corn broth, you’ll probably need at least a teaspoon of salt; if you used store-bought broth, you’ll need less.

3 Add the remaining ingredients for the sweet or savory salad. Stir and taste. For the sweet, don’t forget the salt—it brings out the sweetness in the acidic pineapple. Adjust to taste, and serve. 50 TOTAL Kale Caesar Salad This kale is treated like romaine lettuce in a classic Caesar salad, not the creamy modern version. The bitterness of the greens is delicious alongside the rich, fatty dressing. You could also use Swiss chard. If you’re worried about the raw egg yolk in the dressing, simply omit it.

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