cooking with flavio, part 34325 of many

[flaviomatani]

Today's very small endeavour is a simple pasta sauce, to get rid of those tinned tomatoes just about to go out of date, and that chopped onion, garlic and red pepper that got left over from Friday's dinner for Clive and Judy. So, what flavio does is to make a sofrito with the garlic and the onion and the pepper plus salt, pepper etc, in half-olive oil half sunflower oil until garlic & co look more or less golden (what a pretentious way of describing this, innit), then add the tinned tomatoes if they don't look too suspicious, some dry porcini mushrooms that I bought in a moment of insanity and put the lot to simmer until I realise it's been on the hob way too long and it may have burned. Ok, so it hadn't. Then add some chopped fresh basil and whatever herbs there might be kicking around in the kitchen, some of that cacciocavallo siciliano cheese (grated, of course) that I bought by mistake thinking it might be like cacciocavallo, simmer some more and, done, that's it. If I haven't burned the flat down, by the end of it will add a few more sprigs of basil and that's that...

Comments

[untermensch.livejournal.com]

Looks like we went to the same cooking school!

[flavius-m.livejournal.com]

Ah, but the result, the result. It is mega-yummy. Funny it doesn't taste much while you're cooking it, but after a while, if you can rest if for half an hour, an hour after you've made it, all the flavours blend and come out ok.

Should have a Swedish Chef icon :D

[djpsyche.livejournal.com]

You can have this one if you want :)

Moose, moose....

[flavius-m.livejournal.com]

Oh, no, you've condemned me to an evening watching videos of the Swedish Chef! :)

[valkyriekaren.livejournal.com]

Sounds delicious. I love making up batches of pasta sauce - it's really therapeutic. I freeze it in portions so it's there next time I fancy a bit of sauce to go over pasta or alongside a steak or pork chop supper.

I have to say, I don't think I've ever kept tinned tomatoes around enough to go out of date though - I get through them like crazy.

Dinner tonight is tofu, red pepper and chinese greens with black bean chilli sauce.

[flavius-m.livejournal.com]

Ah, I've never tried freezing pasta sauce. Didn't think it would work, or just didn't think about it. Never make more than for about three sittings and that would go in a few days. Will try and see how it goes.

Chinese tofu doesn't sound bad at all, mind you.

[valkyriekaren.livejournal.com]

I think if you're going to freeze it you shouldn't put cheese in it as the texture can go a bit funny.

[flavius-m.livejournal.com]

That is true as well. Thinking of Tesco's frozen lasagne, etc....

[djpsyche.livejournal.com]

I am now using the last aubergine (aubergines last MANY meals when you are single) with a couple of gloves of garlic, some halved cherry tomatoes, and some penne pasta ready to toss with some basil and feta.

Hope it's good, I'll be eating it for three days.

[flavius-m.livejournal.com]

A couple of cloves of garlic? You didn't mean a couple of heads, did you? :D

Sounds tasty, though, and should work. I think I will have to start collecting those recipes, yours and valkyriekaren's to begin with:)

I like this icon even better than the other one:D

[djpsyche.livejournal.com]

A couple of LARGE cloves. This is a huge step forward in post-Oscar cooking for me!

I neglected to mention the balsamic vinegar which I also added. Am very much looking forward to tomorrow night's and Friday night's leftovers now! :)

Chef of Sweden

[(Anonymous)]

Hurdy burden bird ,dip dup, hurd dip dup dup!
All that cookin' is making me hungry.
Foxx advice; Dont put a bit of cheese in a pan and try to melt it thinking you make cheese sauce like that .. then add milk and expect it to be like your mum's and when it isn't..think maybe just adding a bit of balsamic might add a certain je ne sais quoi..it turns into a bad pink sticky blob like a heel plaster..oh and don't then eat it just because it was something you made so you think you oughta.. nope not good.. give it up.. go do somethin' else..