The Mudcat Café TM
Thread #162676 Message #3874941
Posted By: Steve Shaw
03-Sep-17 - 06:25 AM
Thread Name: BS: All welcome on this thread
Subject: RE: BS: All welcome on this thread
That is indeed one of the tastiest things you can make. You might care to go easy on the salt to start with, as the olives and chorizo may already have enough. I love doing things in one tray or pot that I can leave for half an hour. You can do most of the clearing up before you eat and enjoy a nice glass of something while it's cooking.
This next one is the easiest thing you'll ever cook and it's devastatingly tasty. Make sure the tinned tomatoes are good quality (Cirio or Napolina) and don't contain salt. I prefer to use the whole plum ones and break them up a bit as they're cooking. If you've got really good home-grown toms, use them instead. It's up to you, but I really can't be arsed to skin tomatoes.
Marcella Hazan's butter and onion tomato sauce
Peel an onion and cut it in half. Put it in a saucepan with the tin of tomatoes, some salt to taste and a large knob of butter (easy on the salt if you use salted butter). About a quarter of a pack, maybe just under, is good. Simmer uncovered for about 45 minutes. Discard the onion - honest!
That's it! You can serve this tossed with spaghetti (toss the cooked pasta with a bit of butter first, not olive oil). Grate some Parmesan over it.
Or you can have it with potato gnocchi. You can buy good vacuum-packed gnocchi these days but I usually make my own. Make sure that the gnocchi you buy is no more than about 30% flour. Cook the gnocchi as instructed (dead easy), lift out with a slotted spoon as they rise the top then put them gently into the tomato sauce. You can add some little pieces of mozzarella to the pan with the tomato and gnocchi sauce for a minute. Then serve in bowls with some grated Parmesan and some little basil leaves on top. Voila - Gnocchi alla Sorrentina! It's amusingly stringy to eat on account of the mozzarella but who cares about that when it's so tasty. A lot of recipes tell you to bake the mixture in a dish, but you honestly don't need to. Keep it simple is my motto!