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Episode #01 - Spaghetti with Red Sauce & appetizers (1 of 2) - Italian Cooking

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Uploaded on Sep 11, 2007

Debi and Gabriele will upload weekly new Fresh & Traditional Tuscan recipes...obviously Chianti will be served. Visit us at www.underthetuscangun.com

Red Sauce:

Prep Time: 5
Cooking Time: 15

Ingredients:
1/2 red onion
2 tablespoons of olive oil
1 can of pelati (16 ounces)
2 handful of fresh basil
1 hot red pepper
Salt, Pepper
Fresh grated parmesan

Goes well with...
Every time you'll see that a dish requires some red sauce...well, this is the recipe!

Tips...
Guess what you have to do in case you like your sauce hotter than this?

How to prepare it:

GETTING READY WITH THE INGREDIENTS
Chop the onion medium thin.
Wash the fresh basil and set aside.
Process the can of pelati.

COOKING YOUR DISH
On a medium high flame brown the onion...
When golden, pour the pelati, add salt, pepper and red pepper, and lower the flame to medium.
The cooking time is about 15 minutes...this is what it takes to the sauce to get to a nice consistency.
A few minutes before taking your sauce of the fire, put in the pan half of the basil...
Serve your dish; sprinkle the parmesan, grate the pepper, one or two leaves of basil...the olive oil!

Prosciutto rolls with Arucola:
Serves: 2
Prep Time: 5

Ingredients:
6 Slices of Prosciutto
6 generous pinches of fresh Arugula

How to prepare it:
Cut off most of the fat from your prosciutto.
Lay one slice at the time on a cutting board, put a pinch of arugula on the top of it...now roll! As easy as it gets!

Notes:
Teach your "guy" how prosciutto should be cut, and prepared in the Tuscan way. Slices must be thin but not too much...you should be able to keep a slice between your fingers, without it braking up in pieces.
Paper should be put between the slices when packing...otherwise you'll get home, and when you open your package, you'll find yourself with a steak of pressed prosciutto.
It is a good rule to cut off most of the fat off the prosciutto before slicing it...check the cut they are offering you...if you see too much fat on the borders you should have to cut it off!




Buon Appetito!

Debi & Gabriele

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